Kefalotyri (or Kefalotiri) is a traditional Greek pressed cooked cheese that is made with either goat’s milk or sheep’s milk or a combination of the two. It is very popular in Greece and the rest of the world as a Saganaki cheese. Read on to discover the nutrition facts for Kefalotyri.
SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Wanker’s index →
Country of origin
Type of Cheese
Milk
Goat/Sheep
Examples
Krinos Kefalotiri, Kolios Kefalotyri, Kefalograviera (combination of Kefalotyri and Graviera)
Safe
Keto Diet, Lactose Intolerance, Pregnancy
Avoid
Milk Protein Intolerance, High Blood Pressure, Heart Disease
Nutrition Facts Summary for Kefalotyri
Due to its high fat and low carbohydrate contents, Kefalotyri is a great cheese for people following a ketogenic diet. Moreover, like other pressed cooked cheeses, Kefalotyri contains little to no detectable levels of lactose. As a result, even the most sensitive lactose intolerant cheese lovers tends to be able to digest this Greek cheese comfortably.
All commercial versions of Kefalotyri are made with pasteurised goat’s or sheep’s milk. This fact, combined with its low moisture content and lack of rind, make Kefalotyri safe to eat during pregnancy.
Moreover, it is most often served grilled in the popular Greek dish, Saganaki. And, as we have discussed before, all cheeses that are cooked or grilled at a high temperature are safe for pregnant women to eat.
Having said all of this, Kefalotyri is very high in sodium. As a result, it should be avoided by people who are on a sodium-restricted diet. This might include patients with high blood pressure and existing heart conditions.
References
All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.
Australia – FSANZ
United Kingdom – NHS
United Sates of America – FDA
