What Is Kefalotiri?
A traditional Greek hard, salty, and sharp cheese made from sheep's or goat's milk, often used for grating or frying.
What Does Kefalotiri Taste Like?
Kefalotiri has a sharp, salty, pungent, nutty taste with pungent, milky, aged aromas.
- Taste
- Sharp, Salty, Pungent, Nutty
- Texture
- Hard, Dry, Crumbly
- Aroma
- Pungent, Milky, Aged
- Acidity
- Medium-High
Technical Metrics
Nutrition Facts
Per 28g (1 oz) Calories410 kcal
Total Fat32g
Saturated Fat21g
Trans Fat1g
Cholesterol100mg
Protein28g
Total Carbohydrate1g
Dietary Fiber0g
Total Sugars0g
Calcium950mg
Iron0.4mg
Potassium90mg
Chef’s Secret
Grate Kefalotiri over hot pasta dishes just before serving to allow its sharpness to melt slightly and infuse the sauce.
Kefalotiri Substitutes & Ratios
The best substitute for Kefalotiri is Pecorino Romano, used at a 1:1 ratio. Similar sharp, salty, hard texture, excellent for grating.
| Substitute | Ratio | Best for |
|---|---|---|
| Pecorino Romano Best | 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. |
How to Choose & Store Kefalotiri
- Look for a dense, firm texture and a distinct, sharp aroma.
- Avoid any signs of mold other than the natural rind.
What Pairs Well With Kefalotiri?
- Pasta dishes
- grated over salads
- saganaki
- red wine
- ouzo.
Frequently Asked Questions
What does Kefalotiri taste like?
Sharp, Salty, Pungent, Nutty Pungent, Milky, Aged
What is a good substitute for Kefalotiri?
The best substitute is Pecorino Romano (1:1). Similar sharp, salty, hard texture, excellent for grating.
How do you choose and store Kefalotiri?
Look for a dense, firm texture and a distinct, sharp aroma. Avoid any signs of mold other than the natural rind.
