What are the Differences Between Kefalotyri and Saganaki?

This article will discuss the differences between kefalotyri vs saganaki, two types of Greek cheese. Kefalotyri is a hard, salty sheep’s milk cheese.

Saganaki is an appetizer dish in which a small amount of the cheese is fried in a small frying pan with butter or olive oil, then it can be served either as-is or topped with lemon juice.

Is kefalotyri the same as saganaki?

No, kefalotyri and saganaki are not the same. Kefalotyri is a hard, salty sheep’s milk cheese. It’s often used in making the saganaki due to its high melting point.

Saganaki is an appetizer dish in which the traditional way to make saganaki is by frying kefalotyri cheese in a pan until it’s golden brown on all sides. However, many cheeses can also be used for saganaki too. For example, kasseri cheese, kefalograviera, and graviera are all commonly used for saganaki.

Read here for 6 great kefalotyri cheese substitutes.

What is kefalotyri saganaki?

Kefalotyri saganaki is a popular grilled appetizer dish in Greece. The kefalotyri cheese used for this dish needs to be very dry and hard, otherwise, it will not hold up when being fried in the pan.

How to make Kefalotyri Saganaki:

1. Cut the kefalotyri cheese into small cubes, about 1 inch in size.

2. In a frying pan, heat up some butter or olive oil over medium heat.

3. Add the cubes of cheese to the frying pan and fry until they’re golden brown on all sides.

4. Serve with a lemon wedge, if desired.

What does kefalotyri saganaki taste like?

Kefalotyri saganaki has a salty and tangy taste that is enjoyed by many. The cheese itself is very flavorful and becomes even more so when it’s fried in the pan. The dish usually has a crispy crust and a soft and rich inside.

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