Kefalotyri vs Queijo de Cabra Transmontano
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.
Queijo de Cabra Transmontano
Facts
- Milk
- Goat
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Portugal
- Place
- Bragança District
Queijo de Cabra Transmontano is a hard goat's milk cheese from the Bragança District in Portugal. Makers use milk from Serrana goats, and the wheels are round with a firm white paste. The rind is natural and pale, and some wheels are rubbed with paprika and olive oil until the outside turns reddish. The smell is strong and clean, and the taste carries a light spice. It is an aged farm cheese, not a fresh curd.