Patrick Oconnell
While feta is the most popular Greek cheese, it doesn't always meet every need in the kitchen. For instance, it doesn't melt well, so you might want to substitute it with another cheese that does. There are several Greek cheeses that melt well, such as Kasseri, Manouri, Metsovone, and Graviera. If you're looking for a substitute for these cheeses or simply want to use a non-Greek cheese, there are many options to choose from.
| Characteristics | Values |
|---|---|
| Greek cheeses that melt well | Kasseri, Manouri, Metsovone, Graviera, Kefalograviera, Kefalotyri, Mizithra, Mozzarella, Monterey Jack, Provolone, Young Pecorino |
| Substitute for Graviera cheese | Gruyere |
| Good melting cheeses | Young cheddar, Colby, Edam, Gouda, Fontina, Provolone, Mozzarella, Havarti, American cheese |
| Saganaki (Flaming Greek Cheese) | Kasseri, Graviera, Kefalograviera, Kefalotyri, Halloumi, Feta |
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What You'll Learn
- Kasseri is a Greek cheese that melts well and is used in pizza, moussaka, and saganaki
- Manouri is a meltable Greek cheese with a creamy texture, used in appetizers, salads, and desserts
- Metsovone is a Greek cheese similar to Italian Provolone, ideal for melting and used in Saganaki
- Gruyere is a good substitute for Graviera, a Greek cheese with a nutty, sweet flavour, and is perfect for melting
- Saganaki is a Greek appetizer made with fried Kasseri cheese, flambéed with brandy
Kasseri is a Greek cheese that melts well and is used in pizza, moussaka, and saganaki
Kasseri is a Greek cheese that is commonly used to make pizza in Greece. It is a soft cheese made from goat or sheep milk and is sold either grated or in large blocks. Besides pizza, Kasseri is also used in recipes that require melted cheese, such as moussaka. It has a nutty flavour and a smooth texture.
Kasseri is also used in the Greek appetizer Saganaki, which involves frying the cheese and flambéing it with brandy. Saganaki is traditionally served with fresh or grilled bread.
Other cheeses that can be used as substitutes for Saganaki include Graviera, Kefalograviera, Kefalotyri, Monterey Jack, Provolone, and young Pecorino. Graviera is a popular Greek cheese with a nutty, sweet flavour. It is made from sheep's milk and is usually aged for at least three months. Graviera is a versatile cheese used in pies, pastries, salads, and omelettes.
Kefalograviera is another Greek cheese that is often used in Saganaki. It is made with cow's milk and aged for several months. It has a hard, sharp taste and pairs well with potent foods like pasta. It is one of the few Greek cheeses that are smoked.
Monterey Jack, Provolone, and young Pecorino are also great alternatives if you cannot find Greek cheeses. These cheeses have good melting qualities and can be used in a variety of dishes.
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Manouri is a meltable Greek cheese with a creamy texture, used in appetizers, salads, and desserts
Manouri is a versatile cheese that can be used in a variety of dishes. Its creamy texture and meltability make it a popular choice for appetizers and salads. It can be served with fruit, as its soft texture pairs well with sweeter flavours.
In addition to Manouri, there are several other Greek cheeses that melt well and can be used in various dishes. Kasseri, a staple yellow table cheese, is often used in pizzas, casseroles, and baked dishes as it melts well and has a smooth texture. It is typically made from goat or sheep milk and can be purchased grated or in large blocks.
Another meltable Greek cheese is Kefalograviera, which is made in Western Macedonia and Epirus. This cheese is aged for several months and is commonly used in Greek cuisine, particularly in the regions where it is produced. It melts well and is often used in Saganaki, a Greek appetizer made with fried cheese.
Metsovone is another Greek cheese that melts well and is similar to the Italian Provolone. It is made in the mountainous region of Epirus and is one of the few Greek cheeses made primarily with cow's milk.
When it comes to substituting Greek cheeses, Gruyere is an excellent option. It has a nutty, slightly sweet flavour and a firmer texture, making it a great melting cheese. It can be used in dishes such as fondue, macaroni and cheese, and grilled cheese.
Other meltable cheeses that can be used in Greek dishes or as substitutes include mozzarella, provolone, gouda, and young cheddar. These cheeses have good melting capabilities and can enhance the flavour of various Greek dishes.
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Metsovone is a Greek cheese similar to Italian Provolone, ideal for melting and used in Saganaki
While feta is the most popular Greek cheese, there are many other Greek cheeses that are just as delicious and versatile. One such cheese is Metsovone, a Greek cheese similar to Italian Provolone. Metsovone is made in the Metsovo region of Epirus, a mountainous area that lends its unique geography to the character of this cheese. It is one of the only cheeses in Greece made primarily with cow's milk, and it has a smooth, slightly creamy, pale yellow texture with holes. Metsovone is ideal for melting, and it is a popular choice for making Saganaki, a Greek appetizer of fried cheese.
Saganaki is traditionally made with Kasseri cheese, which is commonly used on pizza in Greece and is also melted in recipes such as moussaka. However, if you cannot find Kasseri, Metsovone is a great alternative, as its melting capabilities make it perfect for Saganaki. To make Saganaki, the cheese is sliced into large blocks, dredged in flour, and fried in a cast-iron skillet with olive oil. The ritual of adding brandy and flambéing the cheese was started by restaurateurs in Chicago, who encouraged customers to yell "Opa!" as the dish was ignited.
Other cheeses that can be used as substitutes for Saganaki include Monterey Jack, young Pecorino, and thick slices of Provolone. While these cheeses may not be traditionally Greek, they can create a similar mouthwatering appetizer with a thin, crispy crust and a soft, melty interior. Saganaki is best served hot, with a last-minute squeeze of lemon and large chunks of crusty bread.
In addition to Metsovone, there are several other Greek cheeses that melt well. Graviera, a popular Greek cheese with a mild, sweet, nutty flavor, is a versatile option for melting into recipes such as pies, pastries, salads, and omelets. Another Greek cheese that melts well is Manouri, a creamy cheese similar to feta that is made in Macedonia and Thessaly. While feta itself does not melt well, it can be fried and is often served as an appetizer or used in recipes such as tiropita.
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Gruyere is a good substitute for Graviera, a Greek cheese with a nutty, sweet flavour, and is perfect for melting
When it comes to Greek cheese, feta is the most famous and widely known variety outside of Greece. However, there are numerous other Greek cheeses with distinct characteristics and uses. One such cheese is Graviera, a hard, aged cheese commonly used in Greek and Cypriot cuisine. It has a nutty, mildly sweet flavour and a semi-hard, crumbly texture, making it a versatile ingredient for pies, pastries, salads, and omelettes. Graviera is also a popular choice for the classic Greek dish Saganaki, where it is pan-seared and served hot with a melty interior.
While Graviera is a delightful cheese, it may not always be readily available or suitable for every palate. In such cases, Gruyere cheese can be an excellent substitute. Gruyere, a Swiss cheese, shares many similarities with Graviera in terms of flavour and texture. It has a nutty, slightly sweet taste that closely resembles that of Graviera, although it tends to have a firmer texture.
One of the standout qualities of both Graviera and Gruyere cheeses is their melting ability. They are known to melt exceptionally well, making them ideal for recipes that require a good melting point. Whether you're preparing a sandwich, casserole, fondue, macaroni and cheese, or grilled cheese, Gruyere is a perfect substitute for Graviera. Its melting qualities will ensure your dish achieves the desired creaminess and stretchiness.
When substituting Graviera with Gruyere, it is worth noting that the flavour of Gruyere may vary depending on its source. To ensure the best flavour and quality, it is advisable to purchase Gruyere from reputable cheese shops or specialty stores. By choosing a suitable source, you can enhance your culinary creations and enjoy the unique flavours that Gruyere has to offer as a substitute for Graviera.
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Saganaki is a Greek appetizer made with fried Kasseri cheese, flambéed with brandy
Kasseri is a Greek staple, often used on pizzas in Greece, and included in recipes that require melted cheese, such as moussaka. It is a soft cheese, usually made from goat or sheep milk, and has a nutty flavour and smooth texture. It is a versatile cheese, served in salads, eaten plain, or incorporated into casseroles and baked dishes.
If you are unable to find Kasseri cheese, there are several alternatives that can be used to make Saganaki. Graviera is a popular Greek cheese, with a nutty, sweet flavour, and a semi-hard texture. It is often used in Saganaki, and melts well. Another option is Kefalograviera, a smoked Greek cheese, usually made with cow's milk, and aged for several months. It is another good melting cheese, and is also used in Saganaki.
If you are unable to find Greek cheeses, there are some non-Greek alternatives that melt well and can be used in Saganaki. These include Gruyere, a Swiss cheese with a nutty, sweet flavour, and a firmer texture than Graviera. It is a great melting cheese, and can be used in a variety of dishes. Provolone is another good melting cheese, and is similar to Gruyere in flavour. Young cheddar is another option, as it melts smoothly, whereas aged cheddar can become oily and grainy.
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