IDEAL FOR A GRATED AND FOR SAGANAKI !!!!
Hard, salty and spicy, kefalotyri is a steady choice in the daily table.
Our choice to mature the product for 3 to 3.5 months, differentiates our own kefalotyri so that it is softer.
It melts pleasantly in the saganaki and adds a delicious taste to foods.
It has a rich, spicy flavor and is slightly salted. It is ideal for saganaki, pasta, grated pasta and is the best accompaniment to many varieties of wines.
Hard traditional cheese produced exclusively from pasteurized sheep and goat milk. Enjoy plain, saganaki or rub it on pasta. Its slightly savory flavor will delight you!
It is characterized by its harsh texture, with small irregular holes in its mass and its sharp and salty flavor.Quite high in the preferences is the Cretan Kefalotyri,this traditional cheese that has been produced for many centuries now in Crete.
Kefalotyri is considered to be of high quality and gives a feeling of well-being and fullness to anyone who tastes it. It is made from sheep and goat milk and is available on the market after 3 months of ripening.
Texture and color: Characterized as a very light yellow, hard-table cheese with asymmetrical holes.
Flavor: Particularly pleasant, subtle and slightly brackish with rich aroma of pure milk.
“Success component”: The constantly superior quality and taste of the basic raw milk is based on the fact that it comes from animals that graze freely in mountainous and
semi-mountainous areas of Crete and feed on the nutrient-rich flora of the island.
THE NET WEIGHT HAS VARIATION + –