Qu'est-ce que le/la/l'Kefalotyri Cheese ?
A hard, salty, yellow Greek cheese made from sheep's or goat's milk (or a blend), often used for grating or frying.
Quel goût a le/la/l'Kefalotyri Cheese ?
Le/La/L'Kefalotyri Cheese a un goût pungent, salty, sharp, nutty, tangy avec des arômes strong, distinct, sheepy/goaty notes.
- Taste
- Pungent, salty, sharp, nutty, tangy
- Texture
- Hard, firm, crumbly, brittle
- Aroma
- Strong, distinct, sheepy/goaty notes
- Acidity
- Low to Medium
Technical Metrics
Valeurs nutritionnelles
Per 28g (1 oz)Le secret du chef
For authentic Saganaki, dredge Kefalotyri in flour, fry quickly in olive oil until golden, then flambé with ouzo and squeeze with lemon.
Substituts & Proportions pour Kefalotyri Cheese
Le meilleur substitut pour le/la/l'Kefalotyri Cheese est Pecorino Romano, à utiliser dans un rapport de 1:1. Hard, salty sheep's milk cheese, very similar for grating.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Pecorino Romano Meilleur | 1:1 | Hard, salty sheep's milk cheese, very similar for grating. |
| Parmesan | 1:1 | Hard, nutty, salty cow's milk cheese, slightly less pungent. |
| Graviera | 1:1 | Another hard Greek cheese, slightly sweeter, less sharp. |
| Halloumi | 1:1 (for frying) | Semi-hard, salty, excellent for grilling/frying, different texture. |
Comment choisir et conserver le/la/l'Kefalotyri Cheese
- Look for a firm, yellowish block with a distinct aroma.
- Store wrapped in parchment paper, then plastic, in the fridge.
Quels accords culinaires avec le/la/l'Kefalotyri Cheese ?
- Pasta
- salads
- saganaki
- red wine
- olives
- crusty bread
- grilled meats.
Questions fréquentes
Quel goût a le Kefalotyri Cheese ?
Pungent, salty, sharp, nutty, tangy Strong, distinct, sheepy/goaty notes
Quel est un bon substitut pour Kefalotyri Cheese ?
Le meilleur substitut est Pecorino Romano (1:1). Hard, salty sheep's milk cheese, very similar for grating.
Comment choisir et conserver le Kefalotyri Cheese ?
Look for a firm, yellowish block with a distinct aroma. Store wrapped in parchment paper, then plastic, in the fridge.