Difference between revisions of "Kefalotiri"
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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]], [[ | + | '''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]], [[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). | '''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). | ||
Latest revision as of 22:28, June 5, 2006
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 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 island, Epirus, Ionian Islands and 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).
The mean composition of Kefalotiri is: moisture 36.3%, fat 28.8%, proteins 26.6%, salt 3.9% and pH 5.1.
