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Cheese from Greece and Cyprus
Sheep or goat milk, or a mixture, is set with rennet, and the curd is cut and cooked to the mid-40s °C. The curd is pressed into flat wheels, brined and then dry-salted many times on the surface. It ripens at least three months into a hard, very salty and piquant cheese of 5–10 kg. Made in 5 steps over 3.1 months. The longest step, ripen at least three months, takes at least 3 months (Bosnea L 2025) and runs at 4–16.5 °C (Bosnea L 2025). Salt is 20 % (Bosnea L 2025). Streptococcus thermophilus and Lactococcus lactis and Lactic acid bacteria do most of the fermenting.
| Main step | at least 3 monthsSet[bosnea2025] | Ripen at least three months |
|---|---|---|
| Temperature | 4–16.5 °CReported[bosnea2025] | Ripen at least three months |
| Salt | 20 %Reported[bosnea2025] | Brine, then dry-salt the surface many times |
| Acidity | pH 4.8–5.5Reported[bosnea2025] | Ripen at least three months |
| Sheep or goat milk, or a mixture · Raw in artisanal making; pasteurised or thermised (65 °C for 30 s in one make) in dairies[bosnea2025] | |
| Starter cultures · None or a natural starter in artisanal making; commercial or native cultures in dairies[bosnea2025] | |
| Rennet · Natural or commercial[bosnea2025] | |
| 20 % brine, then 50 g coarse salt per face, six times | Salt · Brine and dry salt in one semi-industrial make[bosnea2025] |
| Starter | none, natural or commercial; one study used native Streptococcus thermophilus and Lactococcus lactis |
Total time across the recorded steps: 3.1 months
What changes: Starter and rennet go into warm sheep milk and it sets in about half an hour
Output: coagulum.
Microbes at work in this step
starter bacteria begin to sour the milk; rennet sets it
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 cooked, pressed, heavily salted hard cheese. Its many dry saltings bring the salt above 3 %, more than in Graviera. Recipes vary so much from region to region that it has no PDO, unlike Kefalograviera.
Every number is labelled with how it is known. How this atlas is made
