Kefalotiri with brand name Polyphemus (in Greek language Πολύφημος) is produced from fresh,pasteurized  sheep’s and/or goat’s milk.This milk comes from exlcusively region of Messinia-Greece.Try our new special  taste, Pepper Kefalotiri. It is consumed raw, fried or with pasta. In greek kitchen it is used also on several types of pies like spinach pies.

Kefalotiri’s features:

  • Mnimum fats          :         40%
  • Maximum humidity:          38%
  • Produce,Rennet Salt.

A few words about Kefalotiri:

Kefalotiri is a popular and well known cheese having his roots on Vyzantine ages. It is considered as a hard cheese and it is produced  in tubural shapes with a firmly mass and and a hard surface. Kefalotiri has a distinctive salty and nice taste and aroma. ALSO  Kefalotiri has a high level nutrient value becauce of its proteins, calcium and A,D,E vitamins.


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A simple recipe with Kefalotiri:


kefalotirift14 oz Kefalotiri2 sweet red peppers
2 garlic cloves
4 tbsp extra virgin olive oil
juice of half a lemon
12 green olives, pitted and halved

Cut the cheese into thin slices, then strips. Remove the stalks and seeds from the peppers and slice the flesh into thin rings. Chop the garlic finely, mix with the olive oil and lemon juice, and pour over the cheese and peppers. Season with salt and plenty of freshly ground pepper. Marinate for at least 1 hour and serve garnished with the olives.


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