Kefalotiri (Hard Ripened Cheese)
FarmHouse Hard Cheese
All Natural Sheep's Milk Cheese
Sharp and salty taste, similar to Romano
Expedited shipment suggested
Pasteurized sheep's milk, bacterial culture, salt, rennet.
A traditional farmhouse hard cheese, Kefalotyri is known historically to be the first cheese that was to be produced at the start of the new season, ensuring that the milk that was used during the cheesemaking process was taken after the lambs were weaned. Similar to Romano, this firm, dry cheese offers a slightly sharp finish to an already distinct sheeps milk flavored cheese. Moisture 38%.