Moussaka's Cheesy Affair: Exploring The Perfect Cheese Blend

Moussaka is a Greek dish with several layers of flavour. The ingredients vary depending on the region and the chef, but it is usually made with vegetables, meat, and cheese. The vegetables are typically potatoes, zucchini, and eggplant, while the meat is usually lamb or beef. The cheese is typically parmesan, kefalotyri, or gruyère. The dish is topped with a creamy béchamel sauce.

Parmigiano-Reggiano, Kefalotyri, or Graviera

Moussaka is a traditional Greek dish, and there are many ways to make it. While some recipes call for bechamel sauce, others suggest replacing it with Mornay sauce, which is an enriched bechamel with Gruyere cheese. In Greece, however, Graviera cheese is used instead of Gruyere, and this is what gives the dish its distinctive flavour.

Graviera is Greece's second most popular cheese after feta. It was first produced in the country in 1914 and was based on the recipe of Swiss Gruyère cheese. The main difference is that Graviera is made with sheep and goat's milk instead of cow's milk.

Parmigiano-Reggiano is another hard cheese that can be used in moussaka. It is a popular choice for those who want a more pronounced flavour in their dish. This cheese is known for its rich and nutty flavour, which can enhance the taste of the moussaka.

Kefalotyri is also a Greek hard cheese that can be used in moussaka. It is made from a combination of sheep and goat's milk, or sometimes just sheep's milk. It has a salty and tangy flavour with a slightly grainy texture.

When it comes to choosing the right cheese for your moussaka, it really depends on your personal preference. Each of these cheeses will add its unique flavour and texture to the dish, so feel free to experiment and find the one that suits your taste the best!

Pecorino Romano or Parmesan

Pecorino Romano and Parmesan are hard, salty cheeses from Italy. They are similar but not the same. Pecorino Romano is made from sheep's milk, which gives it a grassy and earthy flavour. It is also slightly softer and whiter than Parmesan. The minimum ageing requirement for Pecorino Romano is only 5-8 months, resulting in a moist and green-tasting cheese.

Parmesan, on the other hand, is made from cow's milk and has a nutty flavour. It is aged for at least 12 months, resulting in a hard and dry texture. The longer ageing process contributes to the nutty, complex flavour that Parmesan is known for.

Both cheeses are frequently used in pasta dishes and can be grated over salads. Pecorino Romano is the star of cacio e pepe, while Parmesan can be thinly sliced and served as an appetiser.

When it comes to moussaka, a traditional Greek casserole made with baked or pan-fried eggplants (aubergines) and potatoes, a rich tomato-based meat sauce, and a creamy béchamel sauce, either Pecorino Romano or Parmesan can be used. The choice between the two cheeses is a matter of personal preference, as both are hard grating cheeses that will melt and give the dish a delicious golden-brown colour.

If you want to stick to a more traditional Greek cheese, you can use Kefalotyri, which is commonly used in moussaka. However, any hard cheese will work, and you can choose based on your taste preferences and what is easily available to you.

Mizithra, Pecorino, or Parmesan

Mizithra, Pecorino, and Parmesan are all hard, salty cheeses that can be used in moussaka. However, they have distinct differences.

Mizithra is a Greek cheese made from raw sheep's milk or a combination of sheep's and goat's milk. It has a pungent, salty taste and a crumbly texture. It is often used as a topping for pasta or toast.

Pecorino is a hard, salty cheese made from sheep's milk. Its name comes from the Italian word "pecora," meaning sheep. It has a grassy, earthy flavor profile with a sharp saltiness and a touch of tanginess.

Parmesan is a hard, dry cheese made from cow's milk. It has a nutty flavor and a hard, light-yellow rind. It is aged longer than Pecorino, resulting in a harder, drier texture and a sweeter, nuttier taste.

When substituting Mizithra or Pecorino for Parmesan, it is important to note that Parmesan has a less salty taste. Therefore, when using Mizithra or Pecorino, you may want to reduce the amount of salt in the recipe or use less cheese to avoid oversalting the dish.

All three cheeses can be used in moussaka, but the choice depends on the desired flavor profile and texture. Mizithra and Pecorino will add a saltier, tangier, and brighter flavor, while Parmesan will contribute a nuttier, sweeter, and milder taste to the dish.

Parmesan and Gruyère

Moussaka is a Greek dish that is a labour of love, with a fair few steps, but is ultimately easy to make. It is a layered Greek casserole-style dish made with vegetables, meat, and a creamy béchamel sauce.

The béchamel sauce is a crucial component of moussaka. It is similar to the classic béchamel used in Italian lasagne, but with some differences. Firstly, the consistency is much thicker. Secondly, egg yolks are added to thicken the sauce and give it a gentle, rich flavour. Finally, the sauce is seasoned with nutmeg and white pepper, and traditionally topped with kefalotyri cheese, although Parmesan or Gruyère are also excellent choices.

To make the béchamel sauce, melt butter in a saucepan over medium heat. Stir in flour to create a paste, then gradually whisk in milk. Once the sauce has thickened, stir in salt, white pepper, and nutmeg. Take the pan off the heat and stir in the cheese until the sauce is lump-free. Quickly whisk in the egg yolks.

Moussaka is a very rich, special casserole that is perfect for Sunday dinners or potluck gatherings. It can be made ahead of time and frozen, and there are several variations on the classic recipe. For example, while the traditional meat is lamb or beef, pork or veal also have traditional roots.

Moussaka is definitely worth the effort and will be a hit at any dinner party or gathering.

Parmesan or Kefalotyri

Parmesan and Kefalotyri are two types of cheese that can be used in the top layer of a moussaka. While Parmesan is more readily available in supermarkets, Kefalotyri is the traditional Greek cheese used in this dish.

Parmesan is a hard, flavourful Italian cheese with a fruity, nutty taste. It is made from cow's milk and aged for at least 12 months. Parmesan has a granular texture and is often used as a topping for pasta dishes and salads.

Kefalotyri, on the other hand, is a hard, salty Greek cheese made from a mixture of sheep and goat's milk. It has a sharp, tangy flavour and a slightly grainy texture. Kefalotyri is commonly used in Greek cuisine, especially in pies and pastries, and is often served as a table cheese.

When it comes to choosing between Parmesan and Kefalotyri for moussaka, it ultimately depends on personal preference and availability. Both cheeses will add a savoury, salty flavour to the dish. However, if you want to make a more traditional moussaka, Kefalotyri would be the better choice.

Frequently asked questions