GREEK Kefalotiri Matured Hard Cheese

NEW SPECIAL Kefalotiri Matured Hard Cheese from Amari in Crete Made from Sheep & Coat's Milk Exceptional Taste PDO Traditional Greek Product

THE NET WEIGHT HAS VARIATION + -

IDEAL FOR A GRATED AND FOR SAGANAKI !!!!

Hard, salty and spicy, kefalotyri is a steady choice in the daily table.
Our choice to mature the product for 3 to 3.5 months, differentiates our own kefalotyri so that it is softer.

It melts pleasantly in the saganaki and adds a delicious taste to foods.

It has a rich, spicy flavor and is slightly salted. It is ideal for saganaki, pasta, grated pasta and is the best accompaniment to many varieties of wines.

Hard traditional cheese produced exclusively from pasteurized sheep and goat milk. Enjoy plain, saganaki or rub it on pasta. Its slightly savory flavor will delight you!

It is characterized by its harsh texture, with small irregular holes in its mass and its sharp and salty flavor.Quite high in the preferences is the Cretan Kefalotyri,
this traditional cheese that has been produced for many centuries now in Crete.

Kefalotyri is considered to be of high quality and gives a feeling of well-being and fullness to anyone who tastes it. It is made from sheep and goat milk and is available
on the market after 3 months of ripening.

Texture and color: Characterized as a very light yellow, hard-table cheese with asymmetrical holes.

Flavor: Particularly pleasant, subtle and slightly brackish with rich aroma of pure milk.

"Success component": The constantly superior quality and taste of the basic raw milk is based on the fact that it comes from animals that graze freely in mountainous and
semi-mountainous areas of Crete and feed on the nutrient-rich flora of the island.

The production process of all products is certified with the ISO2000:
2005 quality assurance standard as well as the IFS international standard.

The Greek traditional cheese is mainly rubbed in pasta and used in cooking but in the last 20 years the technology has changed a lot and so
many variations are also good as table cheese.

Kefalotyri is hard, salty and spicy cheese made from sheep's or goat's milk. It is consumed as a saganaki, or added to foods such as pasta, meat or cooked vegetables and french fries.
Kefalotyri matures after three months.
A mature kefalotyri, a year or more, is drier and stronger, eaten like meats along with raki or grated on other foods.


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