Description
Taking its name from the Goddess Artemis, this classic Kefalotyri is handmade at Alymros in Central Greece using a traditional recipe combining ewe and goat’s milk.
Fresh milk is collected on a seasonal basis from shepherds milking animals freely foraging on natural vegetation growing on the steep rugged mountain slopes of the region. After pressing, then salt brining, the cheese is ripened for 3-4 months until the hard slightly irregular texture has developed a mild, distinctively herbaceous tang.
Traditional Kefalotyri is considered to be the authentic cheese for Saganaki in Greece. When pan fried in thick slices, the combination of non-bovine milks produces a dish with a delicious crust, rich moist texture and lingering savoury finish. Simply serve with a squeeze of lemon!
