The Best Cheeses For Saganaki, According To Greeks

Saganaki is a Greek dish of fried cheese, usually served as an appetizer. It is commonly flambéed in North America, particularly in Greek restaurants in the United States and Canada. The cheese used in saganaki is typically one of the following: graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Cypriot halloumi is a popular alternative to Greek cheeses, which can be harder to find. Regional variations include the use of formaela cheese in Arachova and vlahotiri in Metsovo.

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Saganaki is made with semi-hard cheeses like kefalotyri, kefalograviera, and graviera

Saganaki is a Greek dish of fried cheese, usually served as an appetiser. It is commonly flambéed in North America, where the dish is set alight with the addition of alcohol, such as ouzo or brandy, before being served.

The cheese used in saganaki should be firm enough to hold its shape when heated, but soft enough to melt on the inside. The traditional Greek cheeses used in saganaki are semi-hard, dry cheeses, mostly made from sheep's milk. These include kefalotyri, kefalograviera, and graviera, which are all medium-hard yellow cheeses with a nutty flavour.

Kefalotyri and kefalograviera are Greek hard cheeses made with sheep or goat milk, giving them a creamy, fruity flavour. They are ideal for frying as they hold their shape well but still melt. Graviera has a similar texture and flavour profile, making it another good option for saganaki.

If these cheeses are not available, Cypriot halloumi, mastello from the island of Chios, or kasseri can be used. Cypriot halloumi is much saltier than the Greek cheeses, so it will affect the flavour profile of the dish. Kasseri and feta melt quickly, so they require careful cooking. Other alternatives with similar textures and flavours include thick slices of Monterey Jack, provolone, young pecorino, or Manchego.

Cypriot halloumi is a popular alternative

Saganaki is a Greek appetizer of pan-seared cheese, fried in a small, two-handled, heavy-bottomed frying pan, which is itself called a saganaki. The cheese is usually graviera, kefalograviera, kefalotyri, or sheep's milk feta cheese. However, Cypriot halloumi is a popular alternative. Cypriot halloumi is much saltier than the Greek cheeses suggested in the traditional recipe. It is also described as having a similar texture to chicken.

To prepare Cypriot halloumi in the style of saganaki, slice a cold 8-ounce block of cheese into two 1/2-inch wide pieces. Briefly run the cheese under room-temperature water and pat it dry. Coat the cheese in flour, spreading it on a rimmed plate and seasoning with black pepper. Pan-fry the cheese in olive oil, searing until golden brown and bubbling on both sides, approximately 2 minutes per side. The cheese should form a thin crust with a soft, melty interior.

Cypriot halloumi saganaki can be served with lemon wedges, olives, and fresh herbs. It can also be brushed with spiced honey and served with lemon yoghurt, brandy-basted nectarines, and fresh tomatoes.

Regional variations include formaela cheese in Arachova and vlahotiri in Metsovo

Saganaki is a Greek dish of fried cheese, usually served as an appetizer. While the cheeses used in a traditional saganaki recipe are semi-hard, dry Greek cheeses, there are several regional variations. In Arachova, formaela cheese is used, while in Metsovo, vlahotiri is the cheese of choice. Cypriot halloumi is another popular alternative, as is mastello from the island of Chios.

Formaela is a semi-hard sheep's milk cheese produced in Arachova, a mountain town in central Greece. It has a slightly sweet and nutty flavour and a creamy texture. To make formaela, sheep's milk is heated and then mixed with a small amount of goat's or sheep's rennet. The cheese is then placed in a mould to drain and shape, and it is often aged for several months.

Vlahotiri is a hard, yellow cheese made from sheep's milk in Metsovo, a town in northern Greece. It has a nutty flavour and a slightly grainy texture. To make vlahotiri, sheep's milk is heated and then mixed with rennet to form curds. The curds are then placed in a mould to drain and shape, and the cheese is aged for at least three months.

Cypriot halloumi, a popular alternative to the traditional Greek cheeses used in saganaki, is a semi-hard, unripened, brined cheese that is commonly made from a mixture of goat's and sheep's milk. It has a high melting point, which makes it ideal for frying. Halloumi has a salty flavour and a springy texture. To make halloumi, milk is heated and then mixed with rennet to form curds. The curds are then cut, stirred, and heated again before being removed from the heat and placed in a mould to drain and shape.

Mastello is a semi-hard, brined cheese made from a mixture of sheep's and goat's milk on the island of Chios in Greece. It has a strong, salty flavour and a firm texture. To make mastello, milk is heated and then mixed with rennet to form curds. The curds are then placed in a mould and pressed to remove excess moisture. The cheese is then brined and aged for several months.

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The cheese must be firm enough to withstand frying without melting

Saganaki is a Greek appetizer of pan-seared cheese. It is cooked in a small, heavy-bottomed frying pan with two handles, also called a saganaki. The cheese used in saganaki should be firm enough to withstand frying without melting. It needs to be able to hold up against the heat and not fully melt while being fried. The cheese should be semi-hard, dry, and made from sheep's milk. The thickness of the cheese slices is also important—they should be around 1/2-inch thick.

The traditional Greek cheeses used in saganaki are graviera, kefalograviera, and kefalotyri. These are medium-hardness yellow cheeses with a mild nutty flavor. Other Greek cheeses that can be used include kasseri and feta, but these melt more quickly so must be watched carefully during cooking. Regional variations include the use of Cypriot halloumi, mastello from the island of Chios, formaela cheese in Arachova, and vlahotiri in Metsovo.

If the traditional Greek cheeses are unavailable, good alternative cheeses for saganaki include thick slices of Monterey Jack, provolone, and young pecorino. These cheeses have similar textures and a mild, nutty flavor. Saganaki can be served with lemon wedges, which are squeezed over the hot, melting cheese to add a savory, creamy, and rich flavor. The dish may also be flambéed with brandy or ouzo, a tradition that began in Greek American restaurants.

Saganaki is commonly flambéed with ouzo and lemon juice

Saganaki is a beloved Greek appetiser that is commonly flambéed with ouzo and lemon juice. It is a simple dish to make, requiring only a few ingredients and less than 10 minutes of preparation time. The word "saganaki" refers to both the dish and the small, two-handled heavy-bottomed frying pan in which it is prepared.

The key to a great Greek saganaki is to pick the right kind of cheese. It should be a semi-hard, dry Greek cheese that is firm enough to hold up to the heat but soft enough to melt. Traditional Greek cheeses used in saganaki include graviera, kefalograviera, and kefalotyri, which are made from sheep's milk and have a mild, nutty flavour. Other options include kasseri, feta, Cypriot halloumi, or mastello from the island of Chios.

To flambé saganaki with ouzo and lemon juice, first, prepare the cheese by slicing it into 1/2-inch thick pieces and coating it in flour seasoned with black pepper. Pan-fry the cheese in olive oil over medium heat until it is golden brown and melted. Then, remove the skillet from the heat and pour in a small amount of ouzo. Carefully ignite the alcohol with a long match or BBQ lighter, creating a dramatic presentation for your guests. Once the flames subside, squeeze fresh lemon juice over the cheese and serve immediately.

While flambéing saganaki is a common practice, especially in Greek restaurants in North America, it is not the traditional method of preparation in Greece. In most Greek households and restaurants, saganaki is served without the flames, simply accompanied by a squeeze of lemon juice. However, the flaming version of this dish has become a Greek-American tradition, originating in Chicago's Greektown, and is now often offered as an optional tableside presentation in restaurants.

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