Kefalotyri is handmade in the small town of Epirus located in northwestern Greece, made with a traditional recipe combining sheep's and goat's milk. Fresh milk is collected on a seasonal basis from shepherd's animals that freely forage on the natural vegetation growing on the steep, rugged mountain slopes of the region.
After pressing and brine salting, the cheese is ripened for 3-4 months until the hard, slightly irregular texture has developed, and a mild but distinct herbaceous tang.
Traditional Kefalotyri is considered to be the authentic cheese used for Saganaki in Greece. Pan-fry in thick slices to produce this dish with its delicious brown crust, rich moist texture and lingering savory finish.
Simply serve with a squeeze of lemon. Kefalotyri can also be grated in cooking and melted on top of pasta, mac & cheese, and casseroles. A fantastic vegetarian alternative for any backyard barbecue.