Kefalotyri or kefalotiri is a traditional cheese made from a mix of sheep and goat's milk in Greece and Cyprus, dating back to the Byzantine era. It is a hard, light-yellow cheese with a sharp flavour and dry texture. The colour varies from yellow to white depending upon the mixture of milk used. Young cheeses are aged for a minimum of two to three months, whereas aged Kefalotyri can be a year old or more with a dry, stronger flavour.
 
Kefalotyri tastes similar to Gruyere; however, it is harder and saltier. The cheese is consumed as is or used in pasta, meat and cooked vegetable dishes. It is also traditionally served fried in strips or cubes for a dish called saganaki. Ideal for cheeseboards, the tangy cheese is served with fresh seasonal fruit, such as pears, figs and grapes, alongside red wine and sausages.