From Fundamentals of Cheese Science By Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, p401:
Kefalotiri is a Greek cheese made from pasteurized sheep or goat milk standardized to about 6.0% fat. The milk is inoculated with a thermophilic culture (usually Sc. thermophilus and Lb. delbrueckii subsp. bulgaricus) and coagulated by calf rennet. The curds are cooked to 43-45 degrees C, transferred to molds lined with cheesecloth and subjected to a low pressure, which is increased slowly. Upon removal from the molds, the cheeses are dried overnight and brine-salted. After brining, dry salt is rubbed onto the surface of the cheese over the next few days to give a final salt content close to 4%. During this time, the cheeses are washed with a brine-soaked cloth to control microbial growth on the surface and ripened for about 3 months.The Greek Cheese Page
A kefalo, by the way, is a type of hat.
