Flaming Cheese: What Kind Of Cheese Is This?

Flaming cheese, also known as Saganaki, is a Greek appetiser made with fried cheese. The cheese is usually kasseri, but can also be graviera, kefalograviera, halloumi, kefalotyri, or sheep's milk feta cheese. Saganaki is commonly flambéed in North America, where it is often ignited with brandy or ouzo and extinguished with lemon juice. The ritual of flambéing Saganaki was started by restaurateurs in Chicago, who encouraged customers to yell Opa! as the plate was lit.

Flaming Saganaki is a Greek appetiser

Saganaki is a fried cheese dish, with the cheese being the star of the show. The type of cheese used can vary, but it is typically a Greek cheese with a high melting point and a rich flavour. Common choices include Kasseri, Kefalograviera, Kefalotyri, Graviera, or even Halloumi or Feta. The cheese is sliced into triangles or squares and coated in flour before being fried in olive oil until golden and crispy.

What makes Flaming Saganaki truly spectacular is the flambéing process. After frying, the cheese is ignited with brandy or ouzo, creating a dramatic display of flames. This ritual is said to have originated in Greek restaurants in Chicago, where customers are encouraged to shout "Opa!" as the cheese is lit. The flames are then extinguished with a squeeze of lemon juice, adding a refreshing zest to the dish.

Flaming Saganaki is not just a delicious appetiser, but also an exciting and interactive dining experience. It is a dish that is sure to impress and is perfect for a fun and memorable meal with family or friends.

It's fried cheese, flambéed with a splash of brandy or ouzo

Flaming cheese, or saganaki, is a Greek appetiser made with fried cheese. The cheese is usually kefalograviera, kefalotyri, halloumi, kasseri, or sheep's milk feta cheese. Saganaki is named after the small, two-handled frying pan, called a sagani, in which it is traditionally prepared.

To make flaming cheese, the cheese is first coated in flour, then fried in olive oil in a hot pan until golden brown. The cheese is then flambéed with a splash of brandy or ouzo, creating a spectacular flaming effect. A squeeze of lemon juice is often used to extinguish the flames, adding a refreshing zest to the dish.

The ritual of flambéing saganaki with brandy was started by restaurateurs in Chicago, who encouraged customers to yell "Opa!" as the plate was being ignited. This practice has since spread to Greek restaurants across North America, where it is a popular and impressive dish.

Flaming cheese can also be customised with herbs like oregano or thyme added to the flour, or with honey for a sweeter version.

Saganaki means 'small frying pan'

Flaming cheese, or saganaki, is a Greek dish that is usually prepared in a small frying pan, as its name suggests ("saganaki" comes from "saganáki", meaning a small frying pan in Greek). It is typically made by frying cheese, such as Kasseri, Kefalograviera, or Halloumi, in olive oil until golden brown, and then flambéing it with brandy or ouzo. The dish is often served with lemon juice and pepper and eaten with bread.

Saganaki is a popular Greek appetiser, celebrated for its dramatic presentation and simple preparation. The cheese is usually dredged in flour before frying, creating a crispy exterior. While the traditional cheeses used for saganaki have high melting points, substitutes such as Halloumi may not melt at all, creating a different texture.

The ritual of flambéing saganaki with brandy is said to have originated in Greek restaurants in Chicago, where customers are encouraged to yell "Opa!" as the dish is ignited. This practice adds a thrilling element to the dining experience and has made saganaki a well-loved and impressive dish.

In addition to the classic cheese variation, other savoury dishes are also cooked in a saganaki pan. For example, shrimp saganaki and mussels saganaki are typically feta-based and include a spicy tomato sauce.

It's usually made with Kasseri, Kefalograviera, or Halloumi cheese

Flaming cheese, or saganaki, is a Greek dish that is usually made with Kasseri, Kefalograviera, or Halloumi cheese. Saganaki is a popular Greek appetiser that involves frying cheese until golden and crispy, and often serving it flambéed with a splash of brandy or ouzo. The cheese is typically fried in olive oil, and served with lemon juice and pepper. It is commonly eaten with bread.

Kasseri is a popular choice for flaming cheese, and is often sliced into triangles or squares before being coated in flour and fried. Kefalograviera is also a popular choice, known for its rich flavour and perfect frying properties. This cheese has a semi-hard texture, which is ideal for frying. Halloumi is another suitable cheese, though it does not melt.

Flaming cheese is a dramatic dish, often served in Greek restaurants in the US and Canada. It is set alight at the table, with a customary shout of "Opa!". The flames are then extinguished with a squeeze of lemon juice.

It's served with lemon juice and bread

Flaming cheese, or saganaki, is a Greek appetiser made with fried cheese. It is commonly flambéed in North America and served with lemon juice and bread.

The word "saganaki" comes from the small, two-handled frying pan, called a "sagani", in which it is prepared. The cheese is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo.

The cheese is fried in a small frying pan until bubbling and golden brown, and is then flambéed with a splash of brandy or ouzo. The flames are then extinguished with a squeeze of lemon juice, and the dish is served with bread.

In Greek restaurants in the United States and Canada, the flaming cheese is often brought to the table and flambéed in front of the diners, with a shout of "opa!". This tradition apparently originated in 1968 at the Parthenon restaurant in Chicago's Greektown.

The dish is celebrated for its dramatic presentation and is a favourite in Greek cuisine. It is quick and easy to make, visually impressive, and versatile. It can be served as a quick snack or an elegant starter.

Ingredients:

• 9 ounces (255 grams) Kefalograviera cheese (or a substitute such as Kefalotyri or Halloumi), in a whole block
• 1/4 cup (60 millilitres) all-purpose flour for dredging
• 1/4 cup (60 millilitres) olive oil
• 2 tablespoons ouzo or brandy
• 1/2 lemon
• Bread, for serving (pita bread or other fresh or grilled bread)

Instructions:

• Pat the block of cheese dry with a paper towel.
• Dredge the block thoroughly in flour, ensuring it is fully coated, and shake off any excess.
• In a medium frying pan, heat the olive oil over medium-high heat until hot.
• Place the flour-coated block of cheese in the hot oil. Fry for about 2-3 minutes on each side or until the entire surface is golden brown and crispy.
• Remove the cheese from the pan and place it on a serving dish.
• Squeeze fresh lemon juice over the fried cheese right before serving.
• Serve the flaming cheese hot with bread for dipping.

Enjoy the magic of this thrilling dish!

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