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Cretan Kefalotyri Cheese 300g

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Because of the texture, it is a good substitute if you're interested in making saganaki, but don't have access to kasseri. It can also be used in place of halloumi cheese if you're in a pinch. However, if you don’t have the time to go shopping, online stores sell this type of cheese as well. The 5 Best Substitutes for Kefalotyri Cheese Odysea Saganaki Kefalotyri, Greek hard cheese made with pasteurised sheep & goat’s milk, ideal for frying. Storage Information

kefalotyri | DODONI S.A. kefalotyri | DODONI S.A.

This substitute is very similar to kasseri cheese in many ways, including the flavor profile, which is quite tangy and salty. The umami flavor makes it a smart choice to add to soups, sauces, and other dishes that call for a bolder cheese. Top of the list, we have Kefalograviera and Graviera, however, they are not easy to find. They are not as popular outside of Greece. So, if you can find them in your local grocery store or specialty shop they make a fantastic substitution for Kefalotyri cheese. I discussed more differences in Kefalotyri vs. Kefalograviera. Vegans may use vegan-based dairy products such as soy milk or coconut milk instead of animal milk when making dishes. There are also vegan-friendly versions of Parmesan, Romano, and Pecorino cheeses that you can find online as well. Vegan Kefalotyri Dish Because mozzarella melts easily, it is a good choice for dishes such as the traditional Greek pie kasseropita. Because both mozzarella and kasseri melt so nicely, they are a yummy topping for pasta bakes and pizzas.Saganaki is an authentic Kefalotyri cheese, traditionally dipped in flour and then fried. Made using sheep’s and goat’s milk, it has a much richer flavour than halloumi and, when cooked, becomes soft inside and crispy on the outside. The cheese is often cooked in Greek homes with eggs, and eaten straight from the pan. There is a classic Greek dish called Pastitsio (baked pasta with ground meat and cheese sauce), a stable food in Greece. Kefalotyri is often uses in making its sauce. You can learn how to make the vegetarian or the vegan version of Pastitsio in this article by a Greek vegan lady – using the potatoes and almonds to substitute the kefalotyri sauce. Kefalotyri or kefalotiri ( Greek: κεφαλοτύρι, Turkish: talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri. [1] Depending on the mixture of milk used in the process the color can vary between yellow and white. [ citation needed] If the Kefalotyri cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Kefalotyri cheese. For 60 years, we’ve crafted authentic Greek recipes. And in that time, our artisan cheese and yoghurt makers have learned exactly what makes our food so delicious. Now, we proudly offer the DODONI Plant’d range – a vegan, plant-based, natural, and delicious alternative to dairy products.

Kefalotyri Cheese 230gr Epirοs | Agora Greek Delicacies

Since then, though, kefalotyri has evolved and there has been numerous attempts to break it free of its not-so-glamorous past. As a result, many cheese producers have renamed their kefalotyri as kefalograviera, a name that draws both from the traditional kefalotyri but also plays on the name of Gruyère. However, kefalotyri and kefalograviera are essentially the same thing. When you’re looking for the best substitute for Kefalotyri, opt for a pecorino that is aged for at least one year.If you are interested in trying this type of cheese, visit your local specialty store or Greek restaurant. When compared side by side, kasseri certainly has a stronger, salty flavor, while mozzarella has a much more mild flavor. If you want a cheese substitute that mimics the texture and meltiness of kasseri with a much more toned-down flavor, mozzarella may be the right choice for you. Kefalotyri is a rather hard, salty, yellow cheese made from ewes’ milk and/or goats’ milk in Greece and Cyprus.

Kefalotyri cheese Wiki information and photos of Kefalotyri cheese

It is probably one of the closest kasseri cheese substitutes, as it has the springy texture and tangy, sharp, salty flavor that kasseri cheese is so well known for. Caciocavallo is shaped like a teardrop and has a hard, edible rind. The flavor compares best to an old Southern Italian provolone cheese. While it’s delicious, Kefalotyri can be expensive in the US, which is why some cooks substitute other cheeses.A traditional Greek frying cheese for an intensely rich cooked flavour. Saganaki is the name given to a range of Greek dishes cooked in a small pan called a ‘Saganaki’. Here’s another cheesy nibble from our pal Theodore Koukouvitis, author of The Smart Tourist’s Guide to Greece! Kefalotyri and Kefalograviera (Κεφαλοτύρι και Κεφαλογραβιέρα)

Greek Saganaki cheese secures Waitrose listing Odysea’s Greek Saganaki cheese secures Waitrose listing

Caciocavallo is a fantastic choice if you’re looking for a cheese that can be melted into pastries, grated into pasta dishes, or included in an antipasto platter. Made throughout Greece for centuries, this traditional whey cheese is crafted from ewe or goat’s milk and typically formed into cone or ball shapes. The Greek name for the PDO variety translates to “flower cheese,” and the cheese displays a floral aroma and flavour with hints of wild herbs and smokey tang. When fresh, Anthotyro is soft, mild and used in cheese pastries or eaten with honey and fruit for breakfast. When aged, it becomes a hard, salty, rich cheese for table or grating. Feta [FEHT-tah] Provolone does have a different texture than kasseri cheese, usually described as grainy, but when cooked, it is an ideal replacement and you can't tell the difference in texture.Kasseri cheese is a member of the pasta filata family of cheeses and usually consists of 80% unpasteurized sheep's milk and 20% goat's milk, although it is often made with cow's milk in the United States. Originally, it was made with only unpasteurized milk, but over time the production process has been modernized and most the producers make it with pasteurized milk. However, graviera is sweeter than Kefalotyri, so it may be better if you don’t like very salty foods.

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