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Cheese from Greece and Cyprus
Kefalotyri is a hard, salty cheese of sheep or goat milk, or both, from Greece and Cyprus. A study of a semi-industrial make calls it a cooked hard cheese, and one artisanal make was ready to sell as a hard cheese at 90 days. Makes range from raw sheep milk with no starter to thermised milk with a native starter.
| Sheep or goat milk, or a mixture | Raw sheep milk in one artisanal mountain make; thermised (65 °C for 30 s) in one semi-industrial make[pappa2021][bosnea2025] |
| Starter culture | None in the artisanal raw-milk make; a native Streptococcus thermophilus and Lactococcus lactis starter in one semi-industrial make[pappa2021][bosnea2025] |
| Starter | none in an artisanal raw-milk make; a native Streptococcus thermophilus and Lactococcus lactis starter in one semi-industrial make |
Total time across the recorded steps: 3 months
What changes: In one semi-industrial make the milk is thermised at 65 °C for 30 s first
Output: thermised sheep milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kefalotyri is a hard, salty cheese of sheep or goat milk, or both, from Greece and Cyprus. A study of a semi-industrial make calls it a cooked hard cheese, and one artisanal make was ready to sell as a hard cheese at 90 days. Makes range from raw sheep milk with no starter to thermised milk with a native starter. Made in 4 steps over 3 months. The longest step, ripen to a hard cheese, takes 3 months (Bosnea L 2025). Salt is 4.1 % (Pappa E.C 2021). Streptococcus thermophilus ST1 and Lactococcus lactis and Mesophilic lactic acid bacteria and cocci do most of the fermenting.
| Main step | 3 monthsReported[bosnea2025][pappa2021] | Ripen to a hard cheese |
|---|---|---|
| Temperature | 65 °CReported[bosnea2025][pappa2021] | Thermise the milk |
| Salt | 4.1 %Measured[pappa2021] | Ripen to a hard cheese |
Kefalotyri is a cooked hard cheese that is not protected by a PDO. In market samples its mean salt is 3.1 %, against 2.1 % in Graviera, and Kefalograviera, a similar Greek cheese, is a PDO.
In one artisanal raw-milk make with no starter, a study reports high numbers of enterococci and Enterobacteriaceae, and the authors still judged the hygiene rather satisfactory. A semi-industrial make thermised the milk at 65 °C for 30 s, and its mature cheeses were reported safe; the abstract does not say which pathogens were tested. Kefalotyri is salted; the 90-day artisanal cheese held 4.1 % salt. ANSES names Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli as hazards of raw-milk cheeses and tells pregnant women, young children, people over 65 and people with weak immunity to avoid them, apart from cooked pressed kinds such as Gruyère or Comté. It does not name Kefalotyri, so do not assume this cooked hard cheese is in that exception.
Hazards the sources name: Enterobacteriaceae, in high numbers in the raw-milk make; the authors judged its hygiene rather satisfactory.
Every number is labelled with how it is known. How this atlas is made
