This hard, pale golden, yellow cheese has a tangy flavor and a sharp aroma, reminiscent of Italian Pecorino Romano. Kefalotiri (kefalotyri) is a Greek cheese with a salty and sharp taste similar to Kefalograviera. It is served in cheese pastries, grated over cooked dishes, or as a table cheese. The color varies from white to yellow, with scatterings of little holes.  It is most popular when making the Greek flaming appetizer sensation known as saganaki.

Ingredients: pasteurized sheep's milk, rennet, bacterial cultures, salt.

Product of Greece

Recipe for Saganaki (fried kefalotiri cheese):

Servings: 4.
Ingredients:
1 whole egg
1/4 c. flour
the juice of one lemon
1/2 lb. kefalotiri cheese

Directions:
Beat the egg in a bowl. Put flour on a plate. Dip the piece of cheese in the egg, then roll into flour.Heat butter in a frying pan and fry the cheese until the flour coating is golden. Squeeze the lemon juice onto the cheese before removing from the pan and serve immediately (excellent hot).

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