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It is an excellent cheese for grating, and is widely used as a topping for pasta dishes. According to one cookbook, "At its best, it is as good as or better than Romano or aged Asiago." [1] It is very similar to Kefalotyri cheese and sometimes is sold under that name. Kefalograviera has PDO status. [2]
The whey used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi or kefalotyri cheese. [2] The whey is gradually heated to 65 °C (149 °F) in a large cooking bowl. A small amount of goat or sheep milk (5–10%) can be added at this temperature to improve the end product quality. The temperature ...
Kefalotyri or kefalotiri (Greek: κεφαλοτύρι, Turkish: talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera , also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri. [ 1 ]
Mihaliç peyniri is an aged sheep's milk cheese from Turkey.. Similar to kefalotyri [1] or beyaz peynir, Mihaliç peyniri is stored in brine.The curds are placed in hot water and stirred, then left in the water to harden and acquire a firm, slightly elastic texture and finally are salted and dried.
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Mizithra or myzithra (Greek: μυζήθρα) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. [1] It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata. The ratio of milk to whey is usually 7 to 3.
8 recipes Where You Can Substitute Cream Cheese: The 8 Best Vegan Cream Cheeses That Will Fool Even the Most Devout Dairy Lovers. Show comments. Advertisement. Advertisement. In Other News.