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Using kefalotyri cheese?

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kcixcy

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I recently picked up a block of kefalotyri cheese at a local Mediterranean market, but I’m not quite sure how to make the most of it. I know it’s a traditional Greek cheese with a hard texture and salty, tangy flavor, but I’d love some tips and ideas for incorporating it into dishes.

Do you have any favorite recipes or techniques for using kefalotyri? I’ve heard it’s great for frying as saganaki, but I’m wondering what else it pairs well with. Can it be grated over pasta or used in baked dishes?

Also, are there any specific Greek dishes where kefalotyri is essential? I’d love to try something authentic if possible. Bonus points for any advice on storing it to maintain its flavor and texture! Looking forward to your suggestions...
 
Kefalotyri is a versatile and delicious Greek cheese! Here are some ways to enjoy it:
  • Fry it in olive oil for the ultimate appetizer. Add a squeeze of lemon before serving to balance the saltiness. (Saganaki)
  • Kefalotyri’s tangy, salty flavor makes it perfect for grating over spaghetti or pastitsio (Greek baked pasta). It’s a fantastic substitute for Parmesan or Pecorino.
  • Add shredded kefalotyri to moussaka, spanakopita (spinach pie), or tyropita (cheese pie). It melts beautifully and enhances flavor.
  • Serve it as part of a mezze platter with olives, tomatoes, and crusty bread. Its robust taste also complements grilled meats or roasted vegetables.
 
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