In this blog post, we’ll discuss the different cheeses that have a similar flavor to Kefalotyri and provide some recipes that will help you put them to use. Also, remember that this type of cheese has a sharp flavor, so it should be used sparingly or mixed into dishes. 5 – Graviera Cheese More and more Britons have fallen in love with Kefalotyri, a hard Greek cheese: golden yellow colour, rich aroma & buttery flavour. Kefalotyri is made from goat’s or sheep’s milk, sometimes from a mix of both, giving it a complex and unique aroma that goes well with… well, almost everything!

kefalotyri | DODONI S.A. kefalotyri | DODONI S.A.

The ancestor of many Greek hard cheeses, this unpastuerised ewe or goat’s milk cheese has been made since Byzantine times. Now a PDO cheese, it has a golden yellow colour, rich aroma, and salty, piquant flavor. Kefalotyri is consumed as a table cheese, grated, or cooked into cheese pastries and saganaki. With a sharp, dry, tangy finish, it’s often compared to Italian Romano or Pecorino. Kopanisti [ho-pah-nee-STEE] With a sweet and fruity taste, this high quality PDO cheese is Greece’s second most popular after Feta. Made in wheels, the rind of the hard cheese is marked with the characteristic crisscross pattern of its draining cloth. There are various types of Graviera produced in Greece. Graviera of Crete is made from sheep’s milk and ripened for at least five months. It’s slightly sweet, with a pleasant burnt caramel flavour. Kasseri [kah-SEH-ree] A traditional Greek frying cheese for an intensely rich cooked flavour. Saganaki is the name given to a range of Greek dishes cooked in a small pan called a ‘Saganaki’. We've compiled a great list covering some of the best choices if you're in a pinch and looking for a great kasseri cheese substitute. DODONI Kefalotyri is a hard traditional cheese with a sharp flavor and dry texture, made exclusively from pasteurized sheep and goat milk. Enjoy it as it comes, fried as “saganaki”, or grated over pasta. Its slightly salty flavor will captivate you!Being a very hard cheese, Kefalotyri is consumed as it is, fried in olive oil for a dish called saganaki, or added to foods such as spaghetti, meat, or cooked vegetables, and is especially suited for grating. This is a very popular and well-known cheese, establishing its roots in Greece during the Byzantine era. It takes from two to three months to mature. If the Kefalotyri cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Kefalotyri cheese. Parmesan (Parmigiano Reggiano) is a type of hard Italian cheese that is made from cow’s milk. It’s aged for long enough to give a signature fruity nutty taste. In addition, it has a salty and tangy flavor that is quite good for a replacement. Other substitutes for Kefalotyri Kefalotyri is also good to serve cubed as a simple meze and ideal to grate or shave over pasta or gratin dishes.

Kefalotyri Cheese: 5 Ways to Enjoy the Tangy Cheese - 2023 Kefalotyri Cheese: 5 Ways to Enjoy the Tangy Cheese - 2023

Kefalotyri (literally meaning “head-cheese” or “a head of cheese”) is the iconic hard Greek cheese. It is the ideal cheese for grating and is used in copious amounts over pasta, salads, roasts and other foods that beg for some grated cheese.

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In Greek mythology Aristaios, the son of Apollo and Cyrene, was sent to the Greeks as a gift from the gods. He was to teach them the art of cheese making, an ability that would become known as “a gift of everlasting value.” Saganaki is a favourite meze and is very easy to make. It makes for a great starter and goes exceptionally well with fresh, crusty breads and red wine. Ingredients When you're interested in an excellent melting cheese that can be used in soups, casseroles or melted on top of pizza, asiago is a wonderful option. It has a sharp flavor with nutty undertones and can replace kasseri cheese in several dishes. Substitute kefalograviera for other firm, hard Greek cheeses, such as kefalotyri, kasseri, or graviera. It can also be used as an alternative to recipes specifying grated pecorino Romano cheese.

Kefalotyri - DarkCheese 6 Great Substitutes for Kefalotyri - DarkCheese

Here’s another cheesy nibble from our pal Theodore Koukouvitis, author of The Smart Tourist’s Guide to Greece! Kefalotyri and Kefalograviera (Κεφαλοτύρι και Κεφαλογραβιέρα) There is a classic Greek dish called Pastitsio (baked pasta with ground meat and cheese sauce), a stable food in Greece. Kefalotyri is often uses in making its sauce. You can learn how to make the vegetarian or the vegan version of Pastitsio in this article by a Greek vegan lady – using the potatoes and almonds to substitute the kefalotyri sauce. The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.This sharp cheese does differ in the texture, as pecorino romano is firm and chalky while kasseri is more spongy and springy. Once it is cooked into dishes, the texture variances are less obvious and the flavor shines through. If you are interested in trying this type of cheese, visit your local specialty store or Greek restaurant. While it’s delicious, Kefalotyri can be expensive in the US, which is why some cooks substitute other cheeses. When compared side by side, kasseri certainly has a stronger, salty flavor, while mozzarella has a much more mild flavor. If you want a cheese substitute that mimics the texture and meltiness of kasseri with a much more toned-down flavor, mozzarella may be the right choice for you. Remember that kefalotyri cheese tastes very similar to several other types of cheese, including parmesan cheese, pecorino cheese, halloumi cheese, and graviera cheese.