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.
© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.