What Greek cheese is a hard, salty cheese often grated over pasta?

Kefalotyri is a hard, salty Greek cheese often grated over pasta.

Made in Greece and Cyprus from sheep’s milk, goats’ milk, or both, kefalotyri is a firm white-to-yellow cheese with a pronounced salty flavor. Young versions may mature for two to three months, while longer-aged cheeses become drier, harder, and more strongly flavored.

Its dense texture makes it useful in several ways: it can be eaten as a table cheese, grated over pasta and vegetables, or fried in olive oil as saganaki. It also appears in Greek recipes alongside feta, including some versions of spanakopita. The name combines Greek words associated with “head” and “cheese,” possibly referring to the traditional wheel shape.

Kefalotyri is often confused with graviera or kefalograviera, which are related but distinct cheeses. Outside Greece, Romano or Parmesan may substitute for it in recipes, but those cheeses do not have the same Greek origin or flavor profile.