What Is 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.
What Does Kefalotyri Cheese Taste Like?
Kefalotyri Cheese has a pungent, salty, sharp, nutty, tangy taste with strong, distinct, sheepy/goaty notes aromas.
- Taste
- Pungent, salty, sharp, nutty, tangy
- Texture
- Hard, firm, crumbly, brittle
- Aroma
- Strong, distinct, sheepy/goaty notes
- Acidity
- Low to Medium
Technical Metrics
Nutrition Facts
Per 28g (1 oz)Chef’s Secret
For authentic Saganaki, dredge Kefalotyri in flour, fry quickly in olive oil until golden, then flambé with ouzo and squeeze with lemon.
Kefalotyri Cheese Substitutes & Ratios
The best substitute for Kefalotyri Cheese is Pecorino Romano, used at a 1:1 ratio. Hard, salty sheep's milk cheese, very similar for grating.
| Substitute | Ratio | Best for |
|---|---|---|
| Pecorino Romano Best | 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. |
How to Choose & Store Kefalotyri Cheese
- Look for a firm, yellowish block with a distinct aroma.
- Store wrapped in parchment paper, then plastic, in the fridge.
What Pairs Well With Kefalotyri Cheese?
- Pasta
- salads
- saganaki
- red wine
- olives
- crusty bread
- grilled meats.
Frequently Asked Questions
What does Kefalotyri Cheese taste like?
Pungent, salty, sharp, nutty, tangy Strong, distinct, sheepy/goaty notes
What is a good substitute for Kefalotyri Cheese?
The best substitute is Pecorino Romano (1:1). Hard, salty sheep's milk cheese, very similar for grating.
How do you choose and store Kefalotyri Cheese?
Look for a firm, yellowish block with a distinct aroma. Store wrapped in parchment paper, then plastic, in the fridge.