http://wiki.phantis.com/index.php?title=Kefalotiri&feed=atom&action=historyKefalotiri - Revision history2024-03-28T17:32:22ZRevision history for this page on the wikiMediaWiki 1.32.0http://wiki.phantis.com/index.php?title=Kefalotiri&diff=15277&oldid=prevLazarus at 22:33, June 5, 20062006-06-05T22:33:37Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 22:33, June 5, 2006</td>
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<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>'''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]], [[<del class="diffchange diffchange-inline">lonian </del>Islands]] and [[Cyclades|Cyclades islands]]. </div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>'''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]], [[<ins class="diffchange diffchange-inline">Ionian </ins>Islands]] and [[Cyclades|Cyclades islands]]. </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''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). </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''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). </div></td></tr>
</table>Lazarushttp://wiki.phantis.com/index.php?title=Kefalotiri&diff=15276&oldid=prevLazarus at 22:32, June 5, 20062006-06-05T22:32:57Z<p></p>
<p><b>New page</b></p><div>'''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 Islands]] and [[Cyclades|Cyclades islands]]. <br />
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'''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). <br />
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The mean composition of '''Kefalotiri''' is: moisture 36.3%, fat 28.8%, proteins 26.6%, salt 3.9% and pH 5.1.<br />
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[[Category:Greek Cheese]]</div>Lazarus