Cretan Kefalotyri Cheese 300g

£9.9
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Cretan Kefalotyri Cheese 300g

Cretan Kefalotyri Cheese 300g

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

Kefalotyri is a sheep/goat’s milk cheese. Pecorino Romano is a type of hard Italian cheese that is also made from sheep’s milk. It has a salty, pungent flavor and a slightly brittle texture. Pecorino is a popular substitute for Kefalotyri, as it has a similar flavor profile. Parmesan In Greek mythology Aristaios, the son of Apollo and Cyrene, was sent to the Greeks as a gift from the gods. He was to teach them the art of cheese making, an ability that would become known as “a gift of everlasting value.” Enjoy it as a table cheese, grated on pasta/salads or cooked into cheese pastries, pasta bakes. It is often compared to Italian Romano or Pecorino but ours is sweeter. Waitrose cheese buyer Chris Dawson said: “With an intensely rich, cooked flavour, Saganaki is delicious grilled, fried or barbecued and we’re expecting Waitrose customers to welcome it to their repertoire.

Kefalotiri Cheese Recipes | Yummly 10 Best Kefalotiri Cheese Recipes | Yummly

Caciocavallo is a fantastic choice if you’re looking for a cheese that can be melted into pastries, grated into pasta dishes, or included in an antipasto platter. Kasseri cheese is a member of the pasta filata family of cheeses and usually consists of 80% unpasteurized sheep's milk and 20% goat's milk, although it is often made with cow's milk in the United States. Originally, it was made with only unpasteurized milk, but over time the production process has been modernized and most the producers make it with pasteurized milk. When you’re looking for the best substitute for Kefalotyri, opt for a pecorino that is aged for at least one year.Being a very hard cheese, Kefalotyri is consumed as it is, fried in olive oil for a dish called saganaki, or added to foods such as spaghetti, meat, or cooked vegetables, and is especially suited for grating. This is a very popular and well-known cheese, establishing its roots in Greece during the Byzantine era. It takes from two to three months to mature. While it’s delicious, Kefalotyri can be expensive in the US, which is why some cooks substitute other cheeses. Made throughout Greece for centuries, this traditional whey cheese is crafted from ewe or goat’s milk and typically formed into cone or ball shapes. The Greek name for the PDO variety translates to “flower cheese,” and the cheese displays a floral aroma and flavour with hints of wild herbs and smokey tang. When fresh, Anthotyro is soft, mild and used in cheese pastries or eaten with honey and fruit for breakfast. When aged, it becomes a hard, salty, rich cheese for table or grating. Feta [FEHT-tah] When you’re looking for a mild, melty cheese, mozzarella is a wonderful substitute for kasseri cheese. It has a creamy, milky, mild taste and has a similar spongy texture to kasseri cheese. Welcome to my eclectic collection of recipes from all four corners of the world. I hope to inspire you to get into the kitchen and never eat a boring meal ever again. Want to know more?

Melis Kefalotyri Cheese 300g - Greek Cheese Delight | Melis

Just one bite and you’ll understand how cheeses like Feta, Graviera, and Kefalotyri have gained their reputation as some of the finest in the world. Many connoisseurs say the noticeable difference in taste and quality from the fresh ewe and goat’s milks used in production. In fact, many Greek cheeses are made in mountainous regions where goats and sheep graze on wild herbs and grasses – without the use of fertilizers or pesticides. And to that we can only say, “Opa!” Anthotyro [ahn-THOH-tee-roh] Odysea Saganaki Kefalotyri, Greek hard cheese made with pasteurised sheep & goat’s milk, ideal for frying. Storage Information If the Kefalotyri cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Kefalotyri cheese. Because of the texture, it is a good substitute if you're interested in making saganaki, but don't have access to kasseri. It can also be used in place of halloumi cheese if you're in a pinch. This substitute is very similar to kasseri cheese in many ways, including the flavor profile, which is quite tangy and salty. The umami flavor makes it a smart choice to add to soups, sauces, and other dishes that call for a bolder cheese.Odysea Saganaki Kefalotyri, Greek hard cheese made with pasteurised sheep & goat’s milk, ideal for frying. Substitute kefalograviera for other firm, hard Greek cheeses, such as kefalotyri, kasseri, or graviera. It can also be used as an alternative to recipes specifying grated pecorino Romano cheese. Not only do they have a similar flavor profile but they also have a high melting point, which makes them a good substitute for Kefalotyri cheese that is called for fried and grilled dishes such as souvlaki and saganaki. Pecorino Romano Kasseri cheese has a rubbery, spongy texture and is a popular addition to many Greek and Turkish meals. One of the most popular ways it is prepared is by flaming it in brandy, which turns it into the Greek dish Saganaki. When compared side by side, kasseri certainly has a stronger, salty flavor, while mozzarella has a much more mild flavor. If you want a cheese substitute that mimics the texture and meltiness of kasseri with a much more toned-down flavor, mozzarella may be the right choice for you.

Kefalograviera Cheese? - The Spruce Eats What is Kefalograviera Cheese? - The Spruce Eats

Vegans may use vegan-based dairy products such as soy milk or coconut milk instead of animal milk when making dishes. There are also vegan-friendly versions of Parmesan, Romano, and Pecorino cheeses that you can find online as well. Vegan Kefalotyri Dish In the past, huge quantities of low-quality kefalotyri were exported to Italy where they were used as grated cheese for pasta, and there the cheese was known simply as formaggio greco. This kefalotyri of old had a notorious reputation as being the hardest cheese on Earth and one of the worst cheeses, that could not possibly be consumed as is. In a famous document of the late 19th century, the physics of kefalotyri and its bullet-proof qualities are explored in great detail; the cheese was actually so hard that it was impervious to gunshots. This gives us a hint as to how hard their cheese really used to be! A traditional Greek frying cheese for an intensely rich cooked flavour. Saganaki is the name given to a range of Greek dishes cooked in a small pan called a ‘Saganaki’.However, graviera is sweeter than Kefalotyri, so it may be better if you don’t like very salty foods. Kefalotyri or kefalotiri ( Greek: κεφαλοτύρι, Turkish: talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri. [1] Depending on the mixture of milk used in the process the color can vary between yellow and white. [ citation needed] Greece’s most famous traditional cheese, Feta is a significant part of the Greek diet, adding daily flavour to salads, pastries, and the famous saganaki (fried cheese) appetizer. Made from pure ewe’s milk, or mixed with up to 30% goat’s milk, the white cheese is ripened and kept in brine, giving it a salty, milky, slightly acidic taste. The PDO cheese is made in Macedonia, Thrace, Epirus, Thessalia, Sterea Hellas, Peloponissos and Mitilini Island. Graviera [ghrahv-YAIR-ah] Saganaki is a favourite meze and is very easy to make. It makes for a great starter and goes exceptionally well with fresh, crusty breads and red wine. Ingredients

Kefalotyri Cheese | Americas The 5 Best Substitutes For Kefalotyri Cheese | Americas

If you are interested in trying this type of cheese, visit your local specialty store or Greek restaurant. There is a classic Greek dish called Pastitsio (baked pasta with ground meat and cheese sauce), a stable food in Greece. Kefalotyri is often uses in making its sauce. You can learn how to make the vegetarian or the vegan version of Pastitsio in this article by a Greek vegan lady – using the potatoes and almonds to substitute the kefalotyri sauce. We've compiled a great list covering some of the best choices if you're in a pinch and looking for a great kasseri cheese substitute.

More and more Britons have fallen in love with Kefalotyri, a hard Greek cheese: golden yellow colour, rich aroma & buttery flavour. The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese. The ancestor of many Greek hard cheeses, this unpastuerised ewe or goat’s milk cheese has been made since Byzantine times. Now a PDO cheese, it has a golden yellow colour, rich aroma, and salty, piquant flavor. Kefalotyri is consumed as a table cheese, grated, or cooked into cheese pastries and saganaki. With a sharp, dry, tangy finish, it’s often compared to Italian Romano or Pecorino. Kopanisti [ho-pah-nee-STEE]



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