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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 ]
The cheese used in saganaki is usually graviera, kefalograviera, halloumi, kasseri, [3] kefalotyri, [3] or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon ...
Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or mixture of sheep's and goat's milk. According to the PDO filing with the EU (see below) the name applies only to cheese produced in Western Macedonia , Epirus , and the regional units of Aetolia-Acarnania and Evrytania .
The same cheese is made with cow's milk, but in that case it cannot be legally sold as kasseri in the EU and is instead sold under names that are particular to each producer. [3] 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 ...
Kefalotyri or kefalotiri is a hard, salty yellow cheese made from sheep milk or goat's milk in Greece and Cyprus. Kefalograviera (κεφαλογραβιέρα) Kefalograviera is a hard table cheese usually produced from sheep's milk or mixture of sheep's and goat's milk. Kopanisti (κοπανιστή) Salty spicy cheese produced in the Cyclades.
Feta isn't just Greek — there's also Bulgarian and French.
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This problem can be scary—here's what to do about it. You probably don’t think too much about eating. You pop something in your mouth, chew it up and swallow it.