Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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kefalotyri a salty, hard Greek ewe’s or goat’s cheese which is used as a table cheese when young, and for cooking (e.g. in a fried cheese recipe) when more than half a year old, and which is excellent for grating when it is even more mature. The name means ‘hat’ (or head) cheese because it is roughly the same shape and size as a brimless hat. The colour is pale yellow.