Category: Kefalotyri cheeses

In the middle of the Aegean Sea, near the Dodecanese archipelago, lies the island of Naxos. The 500 farmers who are members of the cooperative supply their cows', sheep's and goat's milk to the cheese factory every day. The special microclimate, the clean sea air and the varied vegetation where the animals graze ensure that some of the best Greek cheeses are made here. We are proud to offer you these cheeses.

Kefalotiri from the most famous cheese maker in Greece. Made from sheep and goat milk. The cheese is matured for at least 6 months.

5.50 Incl. VAT

In stock

Hard cheese made from 100 % sheep's milk that has been matured for at least 8 months. Delicious with pasta and indispensable in the bechamel for the Mousaka and Pastitio. The taste comes

13.25 Incl. VAT

In stock

This hard Greek cheese is made from 100% sheep's milk with a fat content of 40%. The kefalotiri has matured for 120 days and is a particularly tasty cheese.

9.00 Incl. VAT

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The hard traditional cheese made exclusively from pasteurised goat and sheep milk. Enjoy it pure, as saganaki or grate it over pasta. Its slightly salty taste will surprise you!

5.25 Incl. VAT

In stock

What is kefalotiri

Kefalotyri or kefalotiri is a traditional Greek cheese made from sheep and/or goat's milk. It is a hard, pale yellow cheese with a sharp flavour and dry texture. The cheese dates back to Byzantine times and is the ancestor of most hard Greek cheeses. Young cheeses are aged for at least two to three months, while matured Kefalotyri can be a year or more old and have a dry, stronger flavour. The flavour of Kefalotyri is similar to Pecorino, but it is harsher and saltier. The cheese is known for its wheel shape and slightly piquant taste. The cheese is produced in many regions but these different areas each have a different influence on its flavour. The milk used to produce Naxos Kefalotiri comes from animals that live on the island itself. The animals' diet in turn gives the cheese its unique character.

In our range, you will find Kefalotiri from different brands, all of which have their own characters. The most famous place for Kefalotiri is the island of Naxos, which is also our most popular variety. Besides Naxos, our cheeses also come from the island of Crete. We collaborate with a small-scale family business in Kalamata that makes very unique Kefalotiri, and the Kefalotiri from Epiros (northern Greece) is also special. Try and see which one is your favourite!

How to use kefalotiri

Kefalotiri is a cheese that can be used in many ways within Greek cuisine, as well as in other cuisines. One of our recommended combinations is to dip the cheese in olive jam. You will be amazed by the taste. In addition, the cheese can be grated for over pasta, baked as saganaki or served with mezedes. In addition, of course, it is also good for mousaka and pastitio. Kefalotiri pairs well with red wine, traditional Kalamata sausage or with seasonal fruits such as pears, figs and grapes. Every Greek has at least a wheel of Graviera, Kefalotiri or Kefalograviera in the house for these reasons, if only to accompany his ouzo.

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