Kefalotiri of Amfilochia
Nutritional statement per 100g:
- ENERGY: 368 Kcal/1534 KJ
- FAT: 29.5 g
- OF WHICH SATURATED: 20.5 g
- CARBOHYDRATES: <0.1 g
- OF WHICH SUGARS: <0.1 g
- PROTEINS: 26g
- SALT: 2, 8g
Kefalotiri of Amfilochia Nakas
Hard cheese made from pure sheep’s and goat’s milk
Kefalotiri of Amfilochia Nakas is made from pasteurized goat’s and sheep’s milk. It has a pleasant aroma and spicy flavor with a noticeable salinity in which the buttery character of the cheese prevails. Its maturation lasts at least 3 months.
A FEW WORDS ABOUT KEFALOTIRI
Kefalotiri is a hard cheese, salty in flavor with yellow color. It is produced in Greece and Cyprus from sheep’s or goat’s milk (or both at the same time). Depending on the mixture of milk used, its color can vary between yellow and white.
Due to its hardness, Kefalotiri is usually consumed as is, it can also be used fried as saganaki, or added to various dishes such as spaghetti and meat. Due to its strong taste, it is also used as a delicacy with ouzo or other alcoholic beverages.
The roots of this cheese come from the Byzantine era, it is very popular and famous, mainly among cheese connoisseurs. It can be found in exquisite menus and shops in Greece and abroad. Kefalotyri needs at least three months to mature.
