Papathanasiou – Kefalotyri Cheese 200 g
Kefalotyri is one of those Greek classics that immediately makes an impact in the kitchen. Papathanasiou Kefalotyri is a hard, aged cheese made from sheep and goat milk – intense, slightly spicy in flavor, perfect for grating and for hot dishes. If you like distinct cheeses and simple, substantial flavors at the dinner table, this is the way to go.
What kind of cheese is it?
Kefalotyri is a traditional Greek hard, aged cheese. It has a compact texture, grates well, and holds up excellently at high temperatures – which is why it's valued for frying and grilling. In Greek cuisine, it often plays the role of a "strong finish": grated over a hot dish or pan-fried as a snack.
Taste and texture
A distinct, intense character, with a slight spiciness and a salty finish typical of aged cheeses. The texture is hard and compact – ideal for grating, slicing, and cooking in a pan.
Culinary applications
- for grating: over pasta, casseroles, oven-baked vegetables
- for frying: slices in a pan until golden brown
- for grilling: on a grill grate or grill pan
- for salads: in thin shavings or finely grated for intensity
- for sandwiches and toasts: as a stronger flavor accent
- for Greek dishes: as a cheesy finish to simple mezze
Pairings
It pairs wonderfully with extra virgin olive oil, roasted vegetables, tomatoes, and herbs. On a mezze-style table, it goes well with olives and bread. If you like contrast, try it with a touch of honey – the salty-sweet combination works surprisingly well.
Key benefits
- sheep and goat milk → distinct, aged character
- hard cheese → ideal for grating
- good for frying and grilling → a classic of Greek cuisine
- intense flavor → a small amount is sufficient
- versatile → pasta, casseroles, vegetables, snacks
- 200 g portion → convenient for home cooking
Specification
| Producer / Brand |
Papathanasiou |
| Type |
hard, aged cheese (Kefalotyri) |
| Milk |
sheep and goat |
| Ingredients |
sheep and goat milk, salt, lactic acid cultures, rennet |
| Allergens |
milk. |
| Weight |
200 g |
| Storage |
recommendation from packaging |
| Once opened |
recommendation from packaging |
| Best before |
on packaging |
How to use (simple and homemade)
- on pasta: grate over a hot dish just before serving
- in a pan: fry slices until golden brown
- on the grill: briefly heat until the cheese browns
- for baking: add on top towards the end to preserve the aroma
FAQ
1) Is Kefalotyri similar to Parmesan?
It is hard and excellent for grating, but it has a typically Greek, sheep and goat character and a different aging note.
2) Is the cheese very salty?
It's an aged cheese, so it has a distinct profile. In dishes, you often need less of it, and you can then reduce the salt.
3) Is it suitable for frying?
Yes – that's one of its classic uses. Fry briefly over medium heat until it browns.
4) How to store after opening?
Preferably in the refrigerator, tightly wrapped. Check the packaging for exact recommendations.
5) What does it pair best with?
For grating over pasta and vegetables, and for frying/grilling as a snack.
Who is it ideal for?
- for those who like distinct, aged cheeses
- for fans of Greek cuisine: grill, mezze, simple dishes with olive oil
- for those who want a "special purpose" cheese: grating, frying, baking
Pairs with
- extra virgin olive oil
- olives (green or Kalamata)
- oregano and Greek herbs
- roasted vegetables
- honey (for a cheese board)
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