Was ist Kefalotiri?
A traditional Greek hard, salty, and sharp cheese made from sheep's or goat's milk, often used for grating or frying.
Wie schmeckt Kefalotiri?
Kefalotiri hat einen sharp, salty, pungent, nutty Geschmack mit pungent, milky, aged Aromen.
- Taste
- Sharp, Salty, Pungent, Nutty
- Texture
- Hard, Dry, Crumbly
- Aroma
- Pungent, Milky, Aged
- Acidity
- Medium-High
Technical Metrics
Nährwertangaben
Per 28g (1 oz) Calories410 kcal
Total Fat32g
Saturated Fat21g
Trans Fat1g
Cholesterol100mg
Protein28g
Total Carbohydrate1g
Dietary Fiber0g
Total Sugars0g
Calcium950mg
Iron0.4mg
Potassium90mg
Geheimtipp des Chefs
Grate Kefalotiri over hot pasta dishes just before serving to allow its sharpness to melt slightly and infuse the sauce.
Kefalotiri Ersatz & Verhältnisse
Der beste Ersatz für Kefalotiri ist Pecorino Romano, verwendet im Verhältnis 1:1. Similar sharp, salty, hard texture, excellent for grating.
| Ersatz | Verhältnis | Am besten geeignet für |
|---|---|---|
| Pecorino Romano Am besten | 1:1 | Similar sharp, salty, hard texture, excellent for grating. |
| Parmesan | 1:1 | Hard, grating cheese, but less salty and more nutty/fruity than Kefalotiri. |
| Asiago (aged) | 1:1 | Similar hard texture and pungent, nutty flavor. |
| Feta | To taste | Provides a salty, tangy kick, but is soft and crumbly, not a texture match. |
Wie man Kefalotiri auswählt & lagert
- Look for a dense, firm texture and a distinct, sharp aroma.
- Avoid any signs of mold other than the natural rind.
Womit passt Kefalotiri gut zusammen?
- Pasta dishes
- grated over salads
- saganaki
- red wine
- ouzo.
Häufig gestellte Fragen
Wie schmeckt Kefalotiri?
Sharp, Salty, Pungent, Nutty Pungent, Milky, Aged
Was ist ein guter Ersatz für Kefalotiri?
Der beste Ersatz ist Pecorino Romano (1:1). Similar sharp, salty, hard texture, excellent for grating.
Wie wählt und lagert man Kefalotiri?
Look for a dense, firm texture and a distinct, sharp aroma. Avoid any signs of mold other than the natural rind.
