Saganaki cheese is so simple to make!
1. Acquire some Graviera, Kefalograviera or Kefalotyri (or make them yourselves, see below). Cut into 2.5 cm or 1 inch slices.
2. If the cheese is dry, then dip it in water, then coat the cheese in flour and shallow fry in olive oil over medium heat.
3. Turn once when browned on the bottom. Make sure they don’t stick to the pan.
4. Serve hot with a squeeze of lemon. Enjoy!
Saganaki Cheese Video
Watch the video below for more information; https://youtu.be/OU-Q3diWGRs
Now, being the competent cheese maker that I am, it would be amiss of me not to share the methods for making a couple of the cheeses that are used for this wonderful dish.
This recipe is a twist on Graviera, which in turn was based on the Swiss cheese Gruyere. It was ready for tasting in just over 5 months. Graviera is one of the 3 main kinds of cheese used in Greece to make traditional Greek saganaki (the others are kefalograviera and kefalotyri). I called my version Gaviera after my name, Gavin.
How to make Graviera so you can make your own Saganaki; https://youtu.be/bs1YtV6jerQ
Kefalotyri is a very hard cheese and can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It tends to be salty and firm.
How to Make Kefalotyri (Saganaki Cheese); https://youtu.be/FMaONm4nx9c
Both these Greek cheeses are about the intermediate level, so a curd nerd with a few cheeses in the cheese fridge should be able to tackle these with ease.
Don’t forget to visit Little Green Workshops for your cheese making supplies if you’re running low.
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