A similar cheese Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri.

[1] Depending on the mixture of milk used in the process the color can vary between yellow and white.

[citation needed] 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.

[citation needed] This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine era.

[citation needed] 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.