¿Qué es Kefalotiri?
A traditional Greek hard, salty, and sharp cheese made from sheep's or goat's milk, often used for grating or frying.
¿A qué sabe Kefalotiri?
Kefalotiri tiene un sabor sharp, salty, pungent, nutty con aromas pungent, milky, aged.
- Taste
- Sharp, Salty, Pungent, Nutty
- Texture
- Hard, Dry, Crumbly
- Aroma
- Pungent, Milky, Aged
- Acidity
- Medium-High
Technical Metrics
Información Nutricional
Per 28g (1 oz) Calories410 kcal
Total Fat32g
Saturated Fat21g
Trans Fat1g
Cholesterol100mg
Protein28g
Total Carbohydrate1g
Dietary Fiber0g
Total Sugars0g
Calcium950mg
Iron0.4mg
Potassium90mg
El Secreto del Chef
Grate Kefalotiri over hot pasta dishes just before serving to allow its sharpness to melt slightly and infuse the sauce.
Sustitutos y Proporciones de Kefalotiri
El mejor sustituto para Kefalotiri es Pecorino Romano, usado en una proporción de 1:1. Similar sharp, salty, hard texture, excellent for grating.
| Sustituto | Proporción | Mejor para |
|---|---|---|
| Pecorino Romano Mejor | 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. |
Cómo Elegir y Almacenar Kefalotiri
- Look for a dense, firm texture and a distinct, sharp aroma.
- Avoid any signs of mold other than the natural rind.
¿Con Qué Combina Bien Kefalotiri?
- Pasta dishes
- grated over salads
- saganaki
- red wine
- ouzo.
Preguntas frecuentes
¿A qué sabe Kefalotiri?
Sharp, Salty, Pungent, Nutty Pungent, Milky, Aged
¿Cuál es un buen sustituto para Kefalotiri?
El mejor sustituto es Pecorino Romano (1:1). Similar sharp, salty, hard texture, excellent for grating.
¿Cómo eliges y almacenas Kefalotiri?
Look for a dense, firm texture and a distinct, sharp aroma. Avoid any signs of mold other than the natural rind.
