Qu'est-ce que le/la/l'Kefalotiri ?
A traditional Greek hard, salty, and sharp cheese made from sheep's or goat's milk, often used for grating or frying.
Quel goût a le/la/l'Kefalotiri ?
Le/La/L'Kefalotiri a un goût sharp, salty, pungent, nutty avec des arômes pungent, milky, aged.
- Taste
- Sharp, Salty, Pungent, Nutty
- Texture
- Hard, Dry, Crumbly
- Aroma
- Pungent, Milky, Aged
- Acidity
- Medium-High
Technical Metrics
Valeurs nutritionnelles
Per 28g (1 oz)Le secret du chef
Grate Kefalotiri over hot pasta dishes just before serving to allow its sharpness to melt slightly and infuse the sauce.
Substituts & Proportions pour Kefalotiri
Le meilleur substitut pour le/la/l'Kefalotiri est Pecorino Romano, à utiliser dans un rapport de 1:1. Similar sharp, salty, hard texture, excellent for grating.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Pecorino Romano Meilleur | 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. |
Comment choisir et conserver le/la/l'Kefalotiri
- Look for a dense, firm texture and a distinct, sharp aroma.
- Avoid any signs of mold other than the natural rind.
Quels accords culinaires avec le/la/l'Kefalotiri ?
- Pasta dishes
- grated over salads
- saganaki
- red wine
- ouzo.
Questions fréquentes
Quel goût a le Kefalotiri ?
Sharp, Salty, Pungent, Nutty Pungent, Milky, Aged
Quel est un bon substitut pour Kefalotiri ?
Le meilleur substitut est Pecorino Romano (1:1). Similar sharp, salty, hard texture, excellent for grating.
Comment choisir et conserver le Kefalotiri ?
Look for a dense, firm texture and a distinct, sharp aroma. Avoid any signs of mold other than the natural rind.
