Hard cheese from sheep & goat milk.
 
Kefalotyri can be consumed as is, fried in olive oil to make saganaki, or added to pasta dishes. It is especially suited for grating. This is a popular cheese that established its roots in Greece during the Byzantine era. 
 
Nutrition Declaration per 100g
 
Energy
1568KJ/377Kcal
Proteins
28g
Carbohydrates
0,8g
of which Sugars
0,3g
Fat
29g
of which Saturated
20g
Salt
3,5g