Cretan Kefalotyri Cheese 300g

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In the past, huge quantities of low-quality kefalotyri were exported to Italy where they were used as grated cheese for pasta, and there the cheese was known simply as formaggio greco. This kefalotyri of old had a notorious reputation as being the hardest cheese on Earth and one of the worst cheeses, that could not possibly be consumed as is. In a famous document of the late 19th century, the physics of kefalotyri and its bullet-proof qualities are explored in great detail; the cheese was actually so hard that it was impervious to gunshots. This gives us a hint as to how hard their cheese really used to be! It is probably one of the closest kasseri cheese substitutes, as it has the springy texture and tangy, sharp, salty flavor that kasseri cheese is so well known for. Caciocavallo is shaped like a teardrop and has a hard, edible rind. The flavor compares best to an old Southern Italian provolone cheese. Provolone does have a different texture than kasseri cheese, usually described as grainy, but when cooked, it is an ideal replacement and you can't tell the difference in texture. This “pasta filata” style cheese is Greece’s version of Mozzarella. Semi-hard, mild, and buttery, it’s consumed as a table cheese or melted into sandwiches, omelettes, pizza, or kaseropita pie. The PDO cheese is made from ewe’s milk (sometimes mixed with goat’s milk) and hand stretched and kneaded in Macedonia, Thessalia, Mitilini Island and Xanthe. It has a pale yellow interior and a smooth, creamy white crust, but no rind. Kasseri is slightly salty and pungent, but its underlying flavour is sweet. Kefalotyri [keh-fah-lo-TEE-ree]

Melis Kefalotyri Cheese 300g - Greek Cheese Delight | Melis

Just one bite and you’ll understand how cheeses like Feta, Graviera, and Kefalotyri have gained their reputation as some of the finest in the world. Many connoisseurs say the noticeable difference in taste and quality from the fresh ewe and goat’s milks used in production. In fact, many Greek cheeses are made in mountainous regions where goats and sheep graze on wild herbs and grasses – without the use of fertilizers or pesticides. And to that we can only say, “Opa!” Anthotyro [ahn-THOH-tee-roh] Not only do they have a similar flavor profile but they also have a high melting point, which makes them a good substitute for Kefalotyri cheese that is called for fried and grilled dishes such as souvlaki and saganaki. Pecorino Romano Thanks to the amazing diversification of kefalotyri, nowadays there are numerous Greek cheeses that are classified as kefalotyri but are quite different from each other. These include the three famous kefalograviera cheeses: Graviera Naxou, Graviera Kritis and Graviera Agrafon (all equally delicious!) Kefalotyri’s closest common cheese relativesHere’s another cheesy nibble from our pal Theodore Koukouvitis, author of The Smart Tourist’s Guide to Greece! Kefalotyri and Kefalograviera (Κεφαλοτύρι και Κεφαλογραβιέρα) Caciocavallo is a fantastic choice if you’re looking for a cheese that can be melted into pastries, grated into pasta dishes, or included in an antipasto platter. Vegans may use vegan-based dairy products such as soy milk or coconut milk instead of animal milk when making dishes. There are also vegan-friendly versions of Parmesan, Romano, and Pecorino cheeses that you can find online as well. Vegan Kefalotyri Dish Kefalotyri or kefalotiri ( Greek: κεφαλοτύρι, Turkish: talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri. [1] Depending on the mixture of milk used in the process the color can vary between yellow and white. [ citation needed] This variant of pecorino typically varies by region or country since there are several types of pecorino cheese.

Kefalotyri cheese Wiki information and photos of Kefalotyri cheese

When you’re looking for the best substitute for Kefalotyri, opt for a pecorino that is aged for at least one year. 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’. 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 Because mozzarella melts easily, it is a good choice for dishes such as the traditional Greek pie kasseropita. Because both mozzarella and kasseri melt so nicely, they are a yummy topping for pasta bakes and pizzas. Remember that kefalotyri cheese tastes very similar to several other types of cheese, including parmesan cheese, pecorino cheese, halloumi cheese, and graviera cheese.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.

Kefalotiri Cheese Recipes | Yummly 10 Best Kefalotiri Cheese Recipes | Yummly

However, if you’re searching for a substitute with a similar taste profile, there are several options to consider. 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. Another important thing to note about this type of cheese is its very pungent odor. 2 – Parmesan 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 KefalotyriIf you are interested in trying this type of cheese, visit your local specialty store or Greek restaurant.

Odysea Saganaki Kefalotyri Cheese (200g)

When you’re looking for a mild, melty cheese, mozzarella is a wonderful substitute for kasseri cheese. It has a creamy, milky, mild taste and has a similar spongy texture to kasseri cheese. 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.Kefalotyri is a sheep/goat’s milk cheese. Pecorino Romano is a type of hard Italian cheese that is also made from sheep’s milk. It has a salty, pungent flavor and a slightly brittle texture. Pecorino is a popular substitute for Kefalotyri, as it has a similar flavor profile. Parmesan