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Kefalotyri or kefalotiri ((ギリシア語:κεφαλοτύρι)) is a hard, salty yellow cheese made from sheep milk and/or goat's milk in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep and/or goat milk, is sometimes sold outside Greece and Cyprus as Kefalotyri.〔Ridgway, J., ''The Cheese Companion'' (2002), ISBN 1-84092-339-3〕 Depending on the mixture of milk used in the process the color can vary between yellow and white. In taste it vaguely resembles Gruyere, except it is harder and saltier. A very hard cheese, kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating.〔Hoffman, Susanna. 2004. ''The Olive and the Caper: Adventures in Greek Cooking.'' Workman Publishing. ISBN 978-1563058486. p.28〕 It is also used along with feta cheese in the vast majority of recipes for Spanakopita, where many recipes say to substitute romano or parmesan if kefalotyri cannot be obtained. This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine era.〔Harbutt, J., ''The World Encyclopedia of Cheese'' (2006), ISBN 978-0-7548-0992-0〕 It can be found in some gourmet or speciality stores in other countries. Young cheeses take two to three months to ripen. 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. ==See also== * Reggianito * Parmigiano-Reggiano * Pecorino * Mihaliç Peyniri * Roumy cheese * List of cheeses 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「kefalotyri」の詳細全文を読む スポンサード リンク
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