Cretan Kefalotyri Cheese 300g

Product Information

Top of the list, we have Kefalograviera and Graviera, however, they are not easy to find. They are not as popular outside of Greece. So, if you can find them in your local grocery store or specialty shop they make a fantastic substitution for Kefalotyri cheese. I discussed more differences in Kefalotyri vs. Kefalograviera. Food processors are designed for chopping, slicing, shredding, grating, and blending food items into desired shapes or sizes cooked further by other appliances or consumed directly. Depending on the mixture of milk used in the process, the colour can of the cheese can vary between yellow and white. In taste it vaguely resembles Gruyère, except it is harder and saltier. The electric unit consists of sharp blades at the bottom of a container with a handle attached to its top.

Greek Saganaki cheese secures Waitrose listing Odysea’s Greek Saganaki cheese secures Waitrose listing

Kasseri and gruyere are also good substitutes. Kasseri is a PDO Greek cheese that has a similar flavor profile and texture to Kefalotyri. Locals love to use it for Kefalotyri. Gruyere, on the other hand, is more of an Alpine-style hard cheese from Switzerland. It’s commonly used in French cuisine but also makes for a great substitute if you can’t find any Kefalograviera or Graviera. Vegan substitutes Before doing so, look for something with a sharp blade and sturdy base that won’t be too hard to use. Conclusion Once you have boiled the ingredients, mash them using a masher or spoon that has been designed to fit well in saucepans. 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.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] Greece’s most famous traditional cheese, Feta is a significant part of the Greek diet, adding daily flavour to salads, pastries, and the famous saganaki (fried cheese) appetizer. Made from pure ewe’s milk, or mixed with up to 30% goat’s milk, the white cheese is ripened and kept in brine, giving it a salty, milky, slightly acidic taste. The PDO cheese is made in Macedonia, Thrace, Epirus, Thessalia, Sterea Hellas, Peloponissos and Mitilini Island. Graviera [ghrahv-YAIR-ah] Waitrose cheese buyer Chris Dawson said: “With an intensely rich, cooked flavour, Saganaki is delicious grilled, fried or barbecued and we’re expecting Waitrose customers to welcome it to their repertoire.

Our products - Dodoni

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, where many recipes say to substitute with Romano or Parmesan if kefalotyri cannot be obtained. [ citation needed] 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. [ citation needed] Young cheeses take two to three months to ripen. [ citation needed] 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 [ edit ] Known best for its salty and buttery flavor with a sweet aftertaste, kasseri cheese is a yummy choice if you're looking for a cheese that can melt beautifully. This popular Greek cheese is made from unpasteurized sheep milk as well as 20% or less goat's milk and has a delicious salty, sharp, tangy flavor profile with a sweet aftertaste. The main difference between these two appliances is that a blender uses blades to crush and grind ingredients while the food processor has different attachments to perform these actions efficiently.

Author

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. Made throughout Greece for centuries, this traditional whey cheese is crafted from ewe or goat’s milk and typically formed into cone or ball shapes. The Greek name for the PDO variety translates to “flower cheese,” and the cheese displays a floral aroma and flavour with hints of wild herbs and smokey tang. When fresh, Anthotyro is soft, mild and used in cheese pastries or eaten with honey and fruit for breakfast. When aged, it becomes a hard, salty, rich cheese for table or grating. Feta [FEHT-tah] 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.