Description
Hard cheese (kefalotyri) of Tinos, usually with a solid mass and a beautiful white to pale yellow color. It is made in the traditional cheese factory of the Agricultural Asspciation of Tinos from cow’s milk. It is a very hard cheese, either eaten as it is, fried in olive oil to become saganaki, or added to foods such as spaghetti, meat or cooked vegetables. Kefalotyri is a popular and well-known cheese, having its roots already in the Byzantine era. Kefalotyri ripens after two to three months. A ripe kefalotiri, is also eaten as a meze together with ouzo or raki.
