2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Kefalotiri cheese is the oldest cheese in Greek production - it was known and revered in Byzantium.
It is believed that its name comes from the word kefalo - Greek hat. There is a version that the name is due to the fact that the cheese is considered the main or head of the other cheeses.
Cephalotyres are made from sheep's milk, which is taken immediately after weaning the lambs, which is why the cheese made from such milk is called 'male' because it is based on whole milk.
Old technologies for production of cephalotyres differ from each other depending on the region. In the past, as a rule, milk was not pasteurized, which posed a danger to consumers in the form of various harmful bacteria in the final product.
Now the production process is unified and standardized. The milk is filtered and pasteurized. After pasteurization, the milk is cooled to 35 - 36 degrees to enrich it with the necessary microorganisms and substances. The addition of milk powder or concentrate, colorants, preservatives and antibiotics is strictly prohibited.
First, the cheese mass matures in the chambers at a temperature of 14 - 16 ° C and a relative humidity of at least 85%. After adding salt, this delicious appetizer is transported to lower temperature chambers until fully ripe. The total exposure time is at least three months.
Cephalotyres is pleasantly fresh, salty, with a pronounced aroma of sheep's milk and a nice aftertaste, combining fruit tones, taste of sheep's milk and olive oil.
Kefalotiri cheese it has a natural hard shell, uneven asymmetrical holes and has a bright spicy and salty taste.
Of the famous European cheeses, it most resembles Parmesan, but is not as firm as the texture. It is a bit like its Greek counterpart, Engraving, but has a saltier taste. The color of the cheese varies from white to yellow. Its hardness depends on the ripening time and moisture. There are holes in the whole cheese, often with droplets of fat.
Cephalotyres - This fragrant hard cheese that goes well with the fruit is perfect and grated on spaghetti. Very often in Greece you can find it in the form of fried cheese, cheese bread and diced in dishes with all kinds of meat and pies (salty pies).
He is especially good the taste and aroma of Kefalotiri with wine as well as ouzo.
Kefalotiri cheese is best stored in the refrigerator after wrapping it in paper. During long-term storage, the cheese dries but does not lose its taste.
Before serving Kefalotiri it is recommended to leave it at room temperature.
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