Kefalotyri cheese

The main characteristic of kefalotyri, a hard cheese made from cow’s or sheep’s milk, is its saltiness. It is traditionally the cheese that is grated over dishes such as yiouvetsi (baked lamb with pasta) and, because it does not become runny when it is cooked, it can be fried to make tasty mezethes to serve with drinks, in a similar way to halloumi.