Kefalotyri Cheese from Cyprus – A Salty Delight

Kefalotyri is a hard, salty sheep’s milk cheese from Cyprus with a rich history. Its name derives from the Greek word for ‘head’, referring to its traditional round shape. This iconic cheese offers a robust, tangy flavor that deepens with age, making it a versatile staple in Cypriot cuisine and beyond.

Distinctive Features

Kefalotyri presents as a very hard cheese with a pale yellow to white interior. It is formed into large wheels or loaves, typically weighing between 6 to 10 kilograms. The rind is natural, thick, and often has a slightly greasy or rough texture from the aging process.

Its texture is dense and granular, similar to a mature Pecorino or Graviera. The cheese has a low moisture content, contributing to its excellent grating properties and long shelf life. The flavor profile is intensely salty and sharp, with pronounced sheep’s milk notes and a lingering, piquant finish.

Kefalotyri Varieties

Traditional Cypriot Kefalotyri uses pure sheep’s milk or a mixture of sheep’s and goat’s milk. The proportion of goat’s milk can vary, influencing the final sharpness and texture. Some producers also offer a version made exclusively from goat’s milk, which has a distinctly tangier and more assertive character.

Another key variety is defined by its aging time. Young Kefalotyri, aged for about three months, is milder and slightly springy. The more common and prized version is aged for a minimum of one year, developing a hard, crumbly texture and a much more complex, salty, and nutty flavor perfect for grating.

History and Traditions

Kefalotyri production is deeply rooted in the pastoral traditions of Cyprus. Shepherds developed this cheese as a way to preserve nutrient-rich sheep’s milk for consumption throughout the year. Its durable nature made it an essential source of protein and fat, especially during long periods of travel or in remote mountain villages.

The island of Cyprus has a long and celebrated history of cheese-making, with halloumi being its most famous export. Kefalotyri holds its own as a traditional, everyday cheese. It is a central ingredient in many classic dishes, such as Saganaki, where it is fried until golden and crispy, a preparation beloved by locals and visitors alike.

Production Process

The production of Kefalotyri begins with fresh, high-quality sheep’s milk. The milk is gently heated and then coagulated using animal rennet. Once the curds have formed, they are cut into small pieces to facilitate whey expulsion. The curds are then heated a second time and vigorously stirred.

The cooked curds are pressed into large, round moulds to form the characteristic ‘head’ shape. The cheese is then heavily salted, either by brining or dry-salting, which is crucial for flavor development and preservation. Finally, the wheels are transferred to aging rooms where they mature for a minimum of three months and often for over a year, developing their hard texture and complex flavor.

Wine or Beverage Pairings

The bold, salty character of aged Kefalotyri demands a beverage with enough structure and flavor to stand up to it. From its homeland, a robust, high-tannin red wine like the Cypriot Maratheftiko is an excellent match. The wine’s dark fruit notes and firm structure cut through the cheese’s richness beautifully.

Internationally, a full-bodied Shiraz from Australia or a powerful Zinfandel from California pairs wonderfully. For white wine lovers, an oak-aged Chardonnay provides a complementary richness. Beyond wine, a cold, crisp lager beer or a traditional Cypriot spirit like Zivania, a grape-based pomace brandy, also makes for a fantastic pairing.

Suitable Fruit and Vegetables

Fresh, sweet fruits provide a delightful contrast to Kefalotyri’s saltiness. Ripe figs, slices of sweet pear, and watermelon are classic companions. Their high water content and natural sugars refresh the palate between bites of the intense cheese. Dried fruits like apricots and dates also work well, offering a concentrated sweetness.

For vegetables, consider the bitterness of grilled radicchio or the sweetness of roasted bell peppers. Fresh, crunchy vegetables like cucumber sticks and celery can offer a neutral, refreshing counterpoint. Olives and sun-dried tomatoes lean into the cheese’s Mediterranean character, enhancing its savory notes.

Suitable Meat and Fish Dishes

Kefalotyri is famously used as a grating cheese over pasta dishes with rich meat sauces. A classic Spaghetti Bolognese or a hearty Lasagna is elevated with a generous sprinkling of grated Kefalotyri. Its salty punch also complements grilled meats like lamb chops or beef steaks beautifully.

In seafood preparations, it adds a savory depth. It is delicious grated over a traditional Greek shrimp saganaki dish, where tomatoes, shrimp, and ouzo are baked together. The cheese melts and browns on top, creating a flavorful crust. It can also be incorporated into fish cakes or stuffings for whole baked fish.

Presentation

Remove Kefalotyri from the refrigerator at least one hour before serving. This allows it to come to room temperature, which is between 18 to 22 degrees Celsius. At this temperature, the cheese’s full aroma and flavor profile are released, making it less hard and more enjoyable to eat.

Present the cheese on a large wooden board or a slate platter. For a tasting, cut it into small cubes or thin shavings using a sharp cheese plane. Provide a sturdy cheese knife for guests to cut their own pieces. Arrange it alongside its chosen accompaniments like fruits, nuts, and bread, creating a visually appealing and balanced platter.

Recipe Ideas

Classic Kefalotyri Saganaki

This is the most iconic way to enjoy Kefalotyri. The dish is simple, quick, and highlights the cheese’s fantastic melting and browning qualities. Saganaki refers both to the cheese and to the small, two-handled pan it is traditionally fried in. It is a beloved appetizer across Greece and Cyprus.

The key to perfect Saganaki is achieving a crisp, golden-brown crust while the inside becomes wonderfully soft and stringy. It is often flambéed with a splash of brandy or ouzo at the table for dramatic effect. Serve it immediately with a squeeze of fresh lemon juice to cut through the richness.

• 1 block of Kefalotyri, about 2 cm thick (approx. 200g)
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 lemon, cut into wedges
• Optional: 2 tablespoons brandy or ouzo

1. Pat the cheese slice dry with a paper towel.
2. Dredge both sides of the cheese in the flour, shaking off any excess.
3. Heat the olive oil in a small skillet over medium-high heat.
4. Place the cheese in the hot oil and fry for 2-3 minutes until the bottom is golden brown.
5. Carefully flip the cheese and fry the other side for another 2 minutes.
6. If flambéing, remove the pan from the heat, add the brandy, and carefully ignite it with a long match. Allow the flames to die down.
7. Transfer the saganaki to a plate and serve immediately with lemon wedges.

Kefalotyri and Oregano Fries

This recipe transforms ordinary fries into a gourmet Cypriot-inspired side dish. The salty, granular texture of grated Kefalotyri adheres perfectly to hot, crispy fries. The oregano adds an authentic Mediterranean herbaceous note that complements the cheese without overpowering it.

This dish is perfect for sharing and pairs wonderfully with grilled meats or simply on its own as a snack. Using high-quality, frozen oven fries can save time, but homemade double-fried potatoes will yield the ultimate texture and flavor. Serve them straight from the oven while the cheese is still melting.

• 800g potatoes, peeled and cut into 1cm thick fries
• Vegetable oil for frying
• 100g Kefalotyri, finely grated
• 2 teaspoons dried Greek oregano
• Sea salt, to taste

1. Rinse the cut potatoes in cold water and pat them completely dry.
2. Heat the oil in a deep fryer or large pot to 160 degrees Celsius.
3. Fry the potatoes in batches for 5-6 minutes until cooked but not coloured. Remove and drain on paper towels.
4. Increase the oil temperature to 190 degrees Celsius.
5. Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy.
6. Transfer the hot fries to a large bowl. Immediately toss with the grated Kefalotyri, oregano, and a pinch of sea salt.
7. Serve immediately.

Similar Cheeses and Alternatives

Graviera from Greece is perhaps the closest relative to Kefalotyri, often made from similar milk blends and sharing a comparable hard, salty profile, though Graviera can be slightly sweeter and less sharp. Pecorino Romano from Italy is another excellent alternative; it is also a hard, salty sheep’s milk cheese primarily used for grating, though it tends to have a more pungent and peppery finish. For a less salty option, consider aged Manchego from Spain, which offers a firm texture and nutty flavor derived from pure sheep’s milk, but with a smoother, more buttery complexity. Each of these cheeses can be used interchangeably in cooking, though the final flavor of the dish will vary subtly based on the choice.