In this article
Distinctive Features
Kefalotyri presents as a very hard cheese with a pale yellow to white interior. It is formed into large wheels or loaves, typically weighing between 6 to 10 kilograms. The rind is natural, thick, and often has a slightly greasy or rough texture from the aging process.
Its texture is dense and granular, similar to a mature Pecorino or Graviera. The cheese has a low moisture content, contributing to its excellent grating properties and long shelf life. The flavor profile is intensely salty and sharp, with pronounced sheep’s milk notes and a lingering, piquant finish.
Kefalotyri Varieties
Traditional Cypriot Kefalotyri uses pure sheep’s milk or a mixture of sheep’s and goat’s milk. The proportion of goat’s milk can vary, influencing the final sharpness and texture. Some producers also offer a version made exclusively from goat’s milk, which has a distinctly tangier and more assertive character.
Another key variety is defined by its aging time. Young Kefalotyri, aged for about three months, is milder and slightly springy. The more common and prized version is aged for a minimum of one year, developing a hard, crumbly texture and a much more complex, salty, and nutty flavor perfect for grating.
History and Traditions
Kefalotyri production is deeply rooted in the pastoral traditions of Cyprus. Shepherds developed this cheese as a way to preserve nutrient-rich sheep’s milk for consumption throughout the year. Its durable nature made it an essential source of protein and fat, especially during long periods of travel or in remote mountain villages.
The island of Cyprus has a long and celebrated history of cheese-making, with halloumi being its most famous export. Kefalotyri holds its own as a traditional, everyday cheese. It is a central ingredient in many classic dishes, such as Saganaki, where it is fried until golden and crispy, a preparation beloved by locals and visitors alike.
Production Process
The production of Kefalotyri begins with fresh, high-quality sheep’s milk. The milk is gently heated and then coagulated using animal rennet. Once the curds have formed, they are cut into small pieces to facilitate whey expulsion. The curds are then heated a second time and vigorously stirred.
The cooked curds are pressed into large, round moulds to form the characteristic ‘head’ shape. The cheese is then heavily salted, either by brining or dry-salting, which is crucial for flavor development and preservation. Finally, the wheels are transferred to aging rooms where they mature for a minimum of three months and often for over a year, developing their hard texture and complex flavor.
Wine or Beverage Pairings
The bold, salty character of aged Kefalotyri demands a beverage with enough structure and flavor to stand up to it. From its homeland, a robust, high-tannin red wine like the Cypriot Maratheftiko is an excellent match. The wine’s dark fruit notes and firm structure cut through the cheese’s richness beautifully.
Internationally, a full-bodied Shiraz from Australia or a powerful Zinfandel from California pairs wonderfully. For white wine lovers, an oak-aged Chardonnay provides a complementary richness. Beyond wine, a cold, crisp lager beer or a traditional Cypriot spirit like Zivania, a grape-based pomace brandy, also makes for a fantastic pairing.
Suitable Fruit and Vegetables
Fresh, sweet fruits provide a delightful contrast to Kefalotyri’s saltiness. Ripe figs, slices of sweet pear, and watermelon are classic companions. Their high water content and natural sugars refresh the palate between bites of the intense cheese. Dried fruits like apricots and dates also work well, offering a concentrated sweetness.
For vegetables, consider the bitterness of grilled radicchio or the sweetness of roasted bell peppers. Fresh, crunchy vegetables like cucumber sticks and celery can offer a neutral, refreshing counterpoint. Olives and sun-dried tomatoes lean into the cheese’s Mediterranean character, enhancing its savory notes.
Suitable Meat and Fish Dishes
Kefalotyri is famously used as a grating cheese over pasta dishes with rich meat sauces. A classic Spaghetti Bolognese or a hearty Lasagna is elevated with a generous sprinkling of grated Kefalotyri. Its salty punch also complements grilled meats like lamb chops or beef steaks beautifully.
In seafood preparations, it adds a savory depth. It is delicious grated over a traditional Greek shrimp saganaki dish, where tomatoes, shrimp, and ouzo are baked together. The cheese melts and browns on top, creating a flavorful crust. It can also be incorporated into fish cakes or stuffings for whole baked fish.
Presentation
Remove Kefalotyri from the refrigerator at least one hour before serving. This allows it to come to room temperature, which is between 18 to 22 degrees Celsius. At this temperature, the cheese’s full aroma and flavor profile are released, making it less hard and more enjoyable to eat.
Present the cheese on a large wooden board or a slate platter. For a tasting, cut it into small cubes or thin shavings using a sharp cheese plane. Provide a sturdy cheese knife for guests to cut their own pieces. Arrange it alongside its chosen accompaniments like fruits, nuts, and bread, creating a visually appealing and balanced platter.
Recipe Ideas
Classic Kefalotyri Saganaki
This is the most iconic way to enjoy Kefalotyri. The dish is simple, quick, and highlights the cheese’s fantastic melting and browning qualities. Saganaki refers both to the cheese and to the small, two-handled pan it is traditionally fried in. It is a beloved appetizer across Greece and Cyprus.
The key to perfect Saganaki is achieving a crisp, golden-brown crust while the inside becomes wonderfully soft and stringy. It is often flambéed with a splash of brandy or ouzo at the table for dramatic effect. Serve it immediately with a squeeze of fresh lemon juice to cut through the richness.
- 1 block of Kefalotyri, about 2 cm thick (approx. 200g)
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 lemon, cut into wedges
- Optional: 2 tablespoons brandy or ouzo
- Pat the cheese slice dry with a paper towel.
- Dredge both sides of the cheese in the flour, shaking off any excess.
- Heat the olive oil in a small skillet over medium-high heat.
- Place the cheese in the hot oil and fry for 2-3 minutes until the bottom is golden brown.
- Carefully flip the cheese and fry the other side for another 2 minutes.
- If flambéing, remove the pan from the heat, add the brandy, and carefully ignite it with a long match. Allow the flames to die down.
- Transfer the saganaki to a plate and serve immediately with lemon wedges.
Kefalotyri and Oregano Fries
This recipe transforms ordinary fries into a gourmet Cypriot-inspired side dish. The salty, granular texture of grated Kefalotyri adheres perfectly to hot, crispy fries. The oregano adds an authentic Mediterranean herbaceous note that complements the cheese without overpowering it.
This dish is perfect for sharing and pairs wonderfully with grilled meats or simply on its own as a snack. Using high-quality, frozen oven fries can save time, but homemade double-fried potatoes will yield the ultimate texture and flavor. Serve them straight from the oven while the cheese is still melting.
- 800g potatoes, peeled and cut into 1cm thick fries
- Vegetable oil for frying
- 100g Kefalotyri, finely grated
- 2 teaspoons dried Greek oregano
- Sea salt, to taste
- Rinse the cut potatoes in cold water and pat them completely dry.
- Heat the oil in a deep fryer or large pot to 160 degrees Celsius.
- Fry the potatoes in batches for 5-6 minutes until cooked but not coloured. Remove and drain on paper towels.
- Increase the oil temperature to 190 degrees Celsius.
- Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy.
- Transfer the hot fries to a large bowl. Immediately toss with the grated Kefalotyri, oregano, and a pinch of sea salt.
- Serve immediately.
Similar Cheeses and Alternatives
Graviera from Greece is perhaps the closest relative to Kefalotyri, often made from similar milk blends and sharing a comparable hard, salty profile, though Graviera can be slightly sweeter and less sharp. Pecorino Romano from Italy is another excellent alternative; it is also a hard, salty sheep’s milk cheese primarily used for grating, though it tends to have a more pungent and peppery finish. For a less salty option, consider aged Manchego from Spain, which offers a firm texture and nutty flavor derived from pure sheep’s milk, but with a smoother, more buttery complexity. Each of these cheeses can be used interchangeably in cooking, though the final flavor of the dish will vary subtly based on the choice.
Kefalotyri cheese: Questions and answers
What foods pair well with Kefalotyri cheese?
Pair Kefalotyri cheese with robust red wines like Cypriot Maratheftiko or a full-bodied Shiraz to complement its saltiness. Serve it with sweet fruits such as ripe figs, pears, or watermelon to balance the intense flavor. It also goes well with olives, nuts, and crusty bread for a traditional Mediterranean tasting experience.
What are good substitutes for Kefalotyri cheese?
Kefalotyri cheese graviera from Greece is a close substitute with a similar hard texture and salty profile. Pecorino Romano works well for grating and offers a comparable sharpness from sheep’s milk. Aged Manchego can be used for a less salty alternative that still provides a firm, nutty flavor in various dishes.
Is Kefalotyri cheese safe for everyone to eat?
Kefalotyri cheese is generally safe for most people when handled and stored properly. However, individuals with lactose intolerance should consume it in moderation as it contains minimal lactose due to aging. Pregnant women should ensure the cheese is made from pasteurized milk to avoid any risk of foodborne illness.
What is the shelf life of Kefalotyri cheese?
Unopened Kefalotyri cheese can last for several months in the refrigerator due to its low moisture content. Once opened, consume it within 3 to 4 weeks if stored correctly in an airtight container. Always check for off smells, discoloration, or mold as indicators that the cheese is no longer safe to eat.
Where can I buy authentic Kefalotyri cheese?
Look for Kefalotyri cheese in specialty cheese shops, Greek or Mediterranean markets, and some well-stocked supermarkets. You can also find it online through retailers that import authentic Cypriot products. Ensure the cheese is properly labeled and check for a firm, pale yellow texture and a natural rind to verify quality.
What is the proper way to cut Kefalotyri cheese?
Use a sharp, sturdy cheese knife or a chef’s knife to cut Kefalotyri cheese, applying firm pressure due to its hard texture. For serving, slice it into small cubes or use a cheese plane to create thin shavings that melt easily. Always cut across the wheel or block to maintain even portions and prevent crumbling.
How can I eat Kefalotyri cheese for the best experience?
Serve Kefalotyri cheese at room temperature, around 18 to 22 °C, to appreciate its robust, tangy flavor. Enjoy it cubed or shaved on a cheese board with sweet fruits like figs or pears to balance its saltiness. You can also fry it as saganaki and squeeze fresh lemon juice over it for a classic Cypriot appetizer.
Does Kefalotyri cheese need to be refrigerated?
Yes, Kefalotyri cheese must be refrigerated to maintain its quality and prevent spoilage. Keep it at a temperature between 4 and 7 °C in the main part of your fridge. Always bring Kefalotyri cheese to room temperature for about an hour before serving to enjoy its full flavor and aroma.
What is the best way to store Kefalotyri cheese?
Wrap Kefalotyri cheese tightly in wax paper or parchment to allow it to breathe, then place it in an airtight container in the refrigerator. Store it in the vegetable drawer where the temperature is consistently around 4 to 7 °C. Check the cheese weekly for any signs of mold and rewrap it if condensation appears.
How should I use Kefalotyri cheese in cooking?
Grate Kefalotyri cheese over pasta dishes like spaghetti bolognese for a salty, savory kick. It is perfect for frying as saganaki, creating a crispy golden crust with a soft interior. You can also incorporate it into stuffings for meats or sprinkle it on roasted vegetables to enhance their flavor.