The KARALIS Kefalotyri Cheese ($300\text{g}$) is a traditional Greek hard cheese with distinct characteristics, which are consistent with the traditional Kefalotyri cheese from the Epirus region of Greece.

1. Cheese Type and Origin

• Type: Traditional Greek hard cheese (Kefalotyri).
• Producer/Brand: KARALIS A.E., a well-known dairy industry based in Arta, Epirus, Greece.
• Milk Source (Karalis Product): The KARALIS Kefalotyri is typically made from $100\%$ pasteurized sheep’s milk (some traditional Kefalotyri can be sheep’s or a mixture of sheep’s and goat’s milk, but the specific Karalis product is often labeled as sheep’s milk).
• Ingredients: Pasteurized sheep’s milk, salt, rennet.

2. Taste, Texture, and Appearance

3. Culinary Uses

This cheese is highly versatile in Greek cuisine due to its high melting point and strong flavor:

• Saganaki: It is the classic and ideal cheese for making the famous appetizer Saganaki (pan-fried cheese).
• Grating: Its hard texture makes it perfect for grating over hot pasta dishes (like spaghetti or hilopites), baked casseroles (like Moussaka or Pastitsio), or cooked vegetables.
• Table Cheese/Meze: It can be consumed simply as a table cheese or served sliced alongside appetizers (meze), often paired with ouzo or red wine.
• Pies: Used in savory Greek pies like spanakopita.

4. Nutritional/Product Details

• Fat Content (Minimum in Dry Matter): $\text{min }40\%$
• Moisture (Maximum): $\text{max }38\%$
• Package Size: $300\text{g}$
• Storage: Must be stored in the refrigerator, typically at 2∘C or 4∘C.