Kefalotyri is a Greek cheese, meaning "head cheese". Kefalotyri is made by finely cutting and stirring the curds, which are then heated before pressing them into moulds, resulting in a shape that looks like a hat or a skull. Kefalotyri are often then dry-salted and left to mature for many months. Kefalotyri is used as a grating cheese in many Greek dishes.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.