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

Kefalotyri (Proikas)