Kefalotyri - It will convert you

Kefalotyri - It will convert you

Kefalotyri It will convert you

  • Producer – Will Studd Selected
  • Origin - Greece
  • Milk Type - Sheep & Goat
  • Ageing - 4 months

When it comes to cooked cheeses, haloumi is the number one
thought that comes to mind. If you love haloumi, then we
guarantee you will love the hard cheese that is Kefalotyri.
When cooked, this cheese is called Saganaki. This name
originates from the small handled frypan that it is cooked in but
now refers to the godlikeness that is this wonderful dish. There
are many ways this cheese can be served and certainly worth
exploring. Saganaki... Where have you been all my life?

Depending on which way you want to serve Kefalotyri will
depend on its flavour. The salty hard cheese can be eaten as-is,
grated, in pastries or cooked as saganaki. The best way is one
of the many different saganaki recipes which require very little
in terms of effort but produce a dish that will have everyone
wanting more. For simplicity, fry in a hot dry pan for 1 minute on
either side. Serve with drizzled lemon. For more recipes, visit

Aristaeus fact of the day
Just like most things Greek, there is a god for everything.
Aristaeus was a minor god for things such as cheese making
and bee keeping. When Aristaeus was born, he has taken by
Hermes who fed him nectar and ambrosia, while Gaea gave
him immortality. The nymphs taught him how to make cheese,
bee keeping and many other crafts. He later passed on this
knowledge to humanity.

Drink with
• Slightly tangy wines when cheese is served raw
• Fruity wines when cheese is served cooked

Eat with
• Grated over pasta
• Part of one of many recipes

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