Kefalotyri or kefalotiri (Greek: κεφαλοτύρι) is a hard, salty white cheese made from sheep milk or goat's milk (or both).
A very hard cheese, kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating.
It is also used along with feta cheese in the vast majority of recipes for Spanakopita, where many recipes say to substitute with Romano or Parmesan if kefalotyri cannot be obtained.
Young cheeses take two to three months to ripen. An aged kefalotyri, a year old or more, is drier with a stronger flavour, and may be eaten as a meze with ouzo, or grated on food.