What is kefalotyri?

kefalotyri is a type of cheese made of sheep milk, which is produced in Greece. Generally ages for approximately three months and factors in many traditional meals in Greek cuisine. The cheese usually has a hard, dry texture and a strong, pungent taste that is considered comparable to Italian parmesan. It does not tend to be easily accessible all over the world; Therefore, areas far from Greece can have difficulty finding it and may have to look at special cheeses traders.

Due to its sharp taste, kefalotyri is often used in small amounts to add taste to food. If large amounts of cheese are used, it may potentially overpower the other ingredients in the bowl. In general, it is grated or shaved and sprinkled onto dishes as icing or ornament. Because the cheese is hard, it does not tend to melt well and is usually not used as spreading or in other meals where it is important that the cheese is soft.

Although kefalotyri tends to be primarily used in small quantities as icing, canthat be used in meals that have it in larger quantities. One common appetizer in the Greek cuisine, which uses the cheese as the main ingredient, is known as Saganaki, in which the cheese is cut into cubes or thin slices before coating the flour and frying in oil until it brown on each side. Saganaki is usually served with Pita bread as an accompaniment. Lemon juice and brandy or other type of liqueur are often added to the pan to create a sauce that serves fried cheese. This variation is often referred to as "Flaming Saganaki" because brandy or liqueur briefly flames when it comes into contact with the hot pan.

Another traditional Greek food that uses a larger amount of kefalotyri is PasteSitsio. It is a saucepan composed mainly of chopped or ground lamb along with pasta and cheese. Cooked lamb is combined with boiled pasta and creamy sauce made of flour, butter, milk and eggs. Traditionally ends with a generous amount of grated cheese kefalotyri and cares,Until the cheese becomes golden brown and thickens the sauce with sauce.

Because kefalotyri may be difficult to find outside Mediterranean or special cheeses, there are a number of other, more accessible cheeses that can be replaced. The most common replacement is hard Italian cheese, such as parmesan or pecorino, which has a similar strong taste and hard texture. Kasseri, another Greek sheep milk, can also be used, but has a softer texture and a milder taste.