Posted 20 hours ago

Cretan Kefalotyri Cheese 300g

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Halloumi was almost unknown in the UK until a couple of decades ago, but it is now one of the nation’s favourite cheeses. Kefalograviera falls somewhere between salty kefalotyri cheese and mellow graviera cheese, hence its name.

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Our triple-aged cheese boasts a robust flavor and smooth creaminess that will tantalize your taste buds. To keep this site running, we are compensated for referring traffic and business to these companies. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. However, graviera is sweeter than Kefalotyri, so it may be better if you don’t like very salty foods.

Cut it into pieces before consumption and leave it at room temperature for a while to release its perfumes and flavour. It is the cheese commonly used in saganaki, a traditional Greek dish, where the cheese is coated with seasoned flour and lightly fried. Remember that kefalotyri cheese tastes very similar to several other types of cheese, including parmesan cheese, pecorino cheese, halloumi cheese, and graviera cheese. It is ideal for saganaki, or grated in spaghetti, while it is also served as an appetizer with pita bread. Raw, fried or grilled, halloumi’s salty and distinctive taste is often the centrepiece of any social occasion.

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In fact, many Greek cheeses are made in mountainous regions where goats and sheep graze on wild herbs and grasses – without the use of fertilizers or pesticides.Kefalotyri or kefalotiri ( Greek: κεφαλοτύρι, Turkish: talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. For example, cheeses like parmesan, Pecorino Romano, Kefalograviera, and Graviera are all popular choices to replace it. citation needed] An aged kefalotyri, a year old or more, is drier with a stronger flavour, and may be eaten as a meze with ouzo, or grated on food. As a result, many cheese producers have renamed their kefalotyri as kefalograviera, a name that draws both from the traditional kefalotyri but also plays on the name of Gruyère. The PDO cheese is made in Macedonia, Thrace, Epirus, Thessalia, Sterea Hellas, Peloponissos and Mitilini Island.

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