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Aphrodite Kefalotyri Saganaki

A hard, bold Greek cheese made for the pan — sharp, salty and intensely savoury, with a firm texture that crisps to a golden crust when fried and a flavour that demands to be noticed.

  • Sheep
  • Goat
  • Pasteurised

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  • Description
Kefalotyri is one of Greece's oldest and most respected hard cheeses — made from sheep's and goat's milk, pressed and aged until firm and full-flavoured, with a sharpness and saltiness that puts it firmly in the category of cheeses that change a dish rather than merely feature in one. Aphrodite's Kefalotyri, selected by Will Studd, is made to traditional standard: the paste is firm and close-grained, pale yellow, with a flavour profile that brings savoury depth, a clean animal richness from the sheep's milk, and a long, lingering finish.
It is, above all, a cooking cheese. Sliced thick and pan-fried in olive oil over high heat, it forms a golden, slightly caramelised crust while holding its shape within — the classic preparation for saganaki, finished with a squeeze of lemon and eaten immediately. It also grates beautifully over pasta, baked vegetables and soups, contributing the kind of salt and savouriness that Parmesan offers, but with a distinctly Greek character.
For eating at the table, serve it as part of a mezze board alongside olives, peppers and flatbread, or thinly sliced with cured meats. A glass of Assyrtiko from Santorini is the natural pairing — something with the minerality and acidity to stand up to the cheese's bold flavour.
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Aphrodite Kefalotyri Saganaki

$16.00
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Free pickup in store (Paddington) is available for all orders.

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Refrigerated delivery is currently suspended due to inflated fuel prices.

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Temperature-sensitive orders are packed with insulation and ice packs to help them arrive in great condition. Couriers are instructed to leave parcels in a safe place where possible. If re-delivery is required, a re-delivery fee may apply.

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