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'''Kefalotiri''' is traditional Greek cheese with Controlled Denomination of Origin (DOC), the long history and name of which are intimately connected with the customs and dietary habits of the [[Greek|Greeks]]. It is manufactured from ewe's or goat's milk or mixture of the two in the regions of [[Macedonia]], [[Sterea Hellas]], [[Peloponnese]], [[Thessaly]], [[Crete|Crete island]], [[Epirus]], [[lonian Ionian Islands]] and [[Cyclades|Cyclades islands]].
'''Kefalotiri''' is considered the ancestor of many hard Greek cheeses. It has a salty and piquant taste and a unique rich aroma which is obtained after ripening for at least 3 months. It is consumed as table cheese, grated cheese, in cheese-pastries and as [[saganaki]] (shallow-fried cheese).
