Kefalotyri was already well known and respected by the time of Byzantine era. The name comes probably from Greek word "kefalo" that means hat. This hard, pale golden, yellow cheese has a tang flavour and a sharp aroma, reminiscent of Italian Pecorino Romano. Harder and saltier than Kasseri, Kefalotyri is generally served grated over cooked dishes. The colour varies from white to yellow, depending on the mixture of milk.