Kefalotyri
Template:Short description Script error: No such module "Infobox".Template:Template otherScript error: No such module "Check for unknown parameters". Kefalotyri or kefalotiri (Template:Langx 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.Script error: No such module "Unsubst".
A very hard cheese, kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating.[2] It is also used along with feta cheese in the vast majority of recipes for spanakopita, though sometimes substituted with the broadly similar Italian-derived cheeses Romano or Parmesan. This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine era.[3] It can be found in some gourmet or speciality stores in other countries.Script error: No such module "Unsubst". Young cheeses take two to three months to ripen.Script error: No such module "Unsubst". An aged kefalotyri, a year old or more, is drier with a stronger flavour, and may be eaten as a meze with ouzo, or grated on food.[4]
See also
References
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- ↑ Ridgway, J., The Cheese Companion (2002), Template:ISBN
- ↑ Hoffman, Susanna. 2004. The Olive and the Caper: Adventures in Greek Cooking. Workman Publishing. Template:ISBN. p.28
- ↑ Harbutt, J., The World Encyclopedia of Cheese (2006), Template:ISBN
- ↑ Script error: No such module "citation/CS1".
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