Kelafotiri
|
FORMAGGIO.IT Il Portale del Formaggio |
|
Kelafotiri |
|
| Kefalotiri
is traditional Greek cheese with Controlled Denomination of Origin (DOC),
the long history and name of which are intimately connected with the
customs and dietary habits of the Greeks. It is manufactured from ewe's or
goat's milk or mixture of the two in the regions of Macedonia, Sterea
Hellas, Peloponissos, Thessalia, Crete island, Epirus, lonian islands and
Cyclades islands. Kefalotiri is considered the ancestor of many hard Greek
cheeses. It has a salty and piquant taste and a unique rich aroma which is
obtained after ripening for at least 3 months. It is consumed as table
cheese, grated cheese, in cheese-pastries and as saganaki (shallow-fried
cheese). The mean composition of Kefalotiri is: moisture 36.3%, fat 28.8%,
proteins 26.6%, salt 3.9% and pH 5.1. |
|
|
|
|
