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Kostarelos Kefalotyri, Aged 12 Months
Kefalotyri is the traditional Greek hard cheese, made exclusively from sheep and goats’ milk, in large wheels. It has a distinct yellow colour, with a salty, piquant flavour and dense texture. Its rich aroma with nutty undertones makes it the perfect alternative to Parmesan or Romano and it has been enjoyed in Greek recipes since the Byzantine era. Aged Kefalotyri has a drier, stronger flavour and is easily good enough to showcase on the cheese platter.
The Kostarelos family has been producing cheese and yoghurt for three generations, since 1937, sourcing their milk from the sprawling, historic and mountainous island of Evia near Athens.
The Kostarelos family has been producing cheese and yoghurt for three generations, since 1937, sourcing their milk from the sprawling, historic and mountainous island of Evia near Athens.
As low as
£9.50
Net content: 200g-8kg
Packaging: Wax paper (cut and packed by M&G)
Ingredients: Pasteurised Sheep's Milk 70% And Pasteurised Goat's Milk 30% (Rennet)
Allergens: Milk
Packaging: Wax paper (cut and packed by M&G)
Ingredients: Pasteurised Sheep's Milk 70% And Pasteurised Goat's Milk 30% (Rennet)
Allergens: Milk
| Typical Values | Per 100g |
|---|---|
| Energy | 1673kJ/ 403kcal |
| Fat | 33g |
| of which Saturates | 23g |
| Carbohydrate | 4.5g |
| of which Sugars | 0.2g |
| Fibre | 0g |
| Salt | 3g |
High quality Kefalotyri like this has earned its place on the cheeseboard, but it is also unrivalled as the best cheese for Saganaki
Kostarelos, Markopoulo, Attica
The Kostarelos family started making cheese with milk from their own farms in 1937 to serve to guests at their tavern in Markopoulo. By the 1960s production had expanded, and they opened more dairy facilities, creating an integrated, structured production process, while still preserving their traditions. Three generations later, the Kostarelos family continue to collect milk from selected small farms and make cheese, yoghurt, rice puddings and other dairy products. Respect and dedication to tradition, along with the family's know-how in sourcing milk exclusively from small Greek farms, are the secrets to their success and the quality of their products. Their barrel-aged feta is considered one of the very best and few forget the experience of first trying their traditionally strained Greek yoghurt.
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