Kefalotyri

Kefalotyri (κεφαλοτύρι)
Country of origin	Greece, Cyprus
Source of milk	sheep and/or goat
Texture	hard
Aging time	3 months or more

Kefalotyri or kefalotiri (Greek: κεφαλοτύρι) is a hard, salty yellow cheese made from sheep milk and/or goat's milk in Greece and Cyprus.^{[citation needed]} A similar cheese Kefalograviera, also made from sheep and/or goat milk, is sometimes sold outside Greece and Cyprus as Kefalotyri. Depending on the mixture of milk used in the process the color can vary between yellow and white.^{[citation needed]}

In taste it vaguely resembles Gruyere, except it is harder and saltier.^{[citation needed]} 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.^{[citation needed]} It is also used along with feta cheese in the vast majority of recipes for Spanakopita, where many recipes say to substitute 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. 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.