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Not commonly found in the U.S., this unpasteurized sheep's milk cheese has been produced in various regions of Greece since Byzantine times. A traditional Greek 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 is aged for three months and offers a slightly sharp finish to an already distinct sheep's milk flavored cheese. The classic way to enjoy this cheese is fried in strips or cubes. <ul><li>Made from unpasteurized sheep's milk.</li><li>Photo depicts whole 22 lb. form of cheese.</li><li>We cut and wrap this item by the 1/2 pound.</li><li>Please contact us if you would like to purchase the whole form.</li></ul>
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