Kefalotyri vs Pecorino Romano
Kefalotyri
Facts
- Milk
- Mixed milk
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Cyprus
Kefalotyri is a hard, salty cheese of Cyprus and Greece, made from sheep's milk, goat's milk, or a mix of the two. The wheel is pale, from white to light yellow, and the color shifts with the milk. The paste is firm and flaky, with a few small eyes, and it grates cleanly once aged. A younger wheel is still hard, but it is a little moister and less fierce. The name joins the word for head with the word for cheese, a nod to the round form.
Pecorino Romano
Facts
- Milk
- Sheep
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Lazio, Sardinia, and Tuscany
- Status
- PDO
Pecorino Romano is a hard, salty sheep's-milk cheese. Pecora is the Italian word for sheep. Romano is the Roman style.