Cheese substitutes known as saganaki are often used in the preparation of a Greek meal with the same name. Saganaki may be traced back to the time when farmers and peasants in Greece began frying various cheeses in order to improve their flavor.
In point of fact, saganaki is a Greek appetizer that is traditionally prepared in a tiny pan with a thick bottom known as a saganis. There are recipes for saganaki made using fish, but the cheese version is the more prevalent one. It is an appetizer consisting of cheese with a golden crust and a gooey middle that is served with Greek moussaka and a slice of lime.
Kefalotyri cheese, flour, and oil are the traditional ingredients called for while making saganaki. To make it, first the cheese is dipped in flour, and then it is shallow-fried in a skillet with a heavy bottom and a little amount of oil. Flaming Saganaki is a variation of the traditional Greek dish in which the dish is flambéed with ouzo or Greek brandy.
Any alternatives to saganaki cheese that you use to produce saganaki cheese appetizers ought to be able to withstand the heat effectively. Listed below are some ideas to consider.
- 6 Go-To Saganaki Cheese Substitutes
6 Go-To Saganaki Cheese Substitutes
1. Kasseri Cheese
Kasseri, a Greek cheese with a flavor that will make your mouth wet, is a common kind of cheese found in Greek households. It is a cheese with a strong odor that is light yellow in color and is manufactured from the milk of goats and sheep.
This alternative for Saganaki cheese has been matured for a total of four months. At this point, it will have developed its signature salty tastes as well as a wonderful texture.
Because of its texture and taste, it is often used as one of the Greek cheese alternatives in the preparation of saganaki. When grilled or fried, the outside stays hard while the inside maintains a stringy texture and a soft consistency.
You may have the Kasseri Saganaki by itself with some lemon or with a straightforward tomato salad on the side. In addition, Kasseri cheese is often used in the preparation of baked goods and sandwiches.
2. Kefalograviera Cheese
Kefalograviera cheese is a Greek cheese prepared from goat’s and sheep’s milk or ewe’s milk. It is a firm, yellow cheese that has been cured for three months and has a taste that is briny and salty.
This is one of the cheeses that may be used in place of saganaki that is able to withstand grilling and frying effectively. In addition to that, it will provide an enticing scent as well as a salty flavor to the meal.
In addition to being used in Saganaki, Kefalograviera is often used as a topping for pasta. You may get it in local Greek delis or specialized stores that focus on the Mediterranean or Greece.
3. Cypriot Halloumi
Because of its high degree of melting, Cypriot Halloumi is considered to be one of the greatest cheeses for grilling.
When made using Cypriot Halloumi instead of other cheeses often used in Saganaki, the dish has a deeper color. Additionally, it has a rubbery consistency, and when eaten, it makes a squeaking sound.
A traditional breakfast meal in Cyprus, halloumi saganaki is often accompanied with a cured pig dish known as lounza. In many different restaurants, pita bread and salad are usually served with it as a side dish.
4. Feta Cheese
Cheese prepared from sheep’s or goat’s milk that has been cured for a few weeks is called feta, which is also known as pickled cheese. It has a taste that is strong and salty, and it has a texture that is creamy.
It is the ideal complement to savory foods such as stews, salads, and meat dishes. Feta cheese may also be crumbled over roasted vegetables, or it can be served as an appetizer with baguettes, olives, and meats.
Creamy to a moderate degree Due to the considerable amount of fat that it contains, feta is considered to be one of the greatest alternatives for saganaki cheese. It results in saganaki that is rich in flavor, velvety in texture, and melts away in your tongue.
As an appetiser or snack, you can make it taste even better by topping it with a drizzle of honey, some sesame seeds, or a squeeze of lemon.
5. Monterey Jack
Because of its exceptional ability to melt, Monterey Jack cheese is sometimes used in American cooking as a replacement for Saganaki cheese. It has a buttery taste and a light yellow color, and its texture is smooth and pliable.
This American delicacy has a high percentage of both moisture and fat, making it an excellent choice for Mexican cooking. Additionally, it imparts wonderful tastes into dishes such as macaroni and cheese casseroles, soups, and cheese dips.
You may cook the Saganaki with regular Monterey Jack cheese, or you could use one of its flavored varieties, such as garlic or hot pepper Monterey Jack.
A typical starter is fried Saganaki, which is created with Pepper Monterey Jack cheese and served with marinara sauce.
6. Young Pecorino
Another cheese that works well as a replacement for saganaki cheese is young pecorino. Saganaki recipes call for this cheese. It has a taste that is sour and a scent that is grassy, and it has a light tint with a semi-soft texture.
The milk of sheep is used to make the creamy cheese that is high in fat content. In addition, cheesemakers let Young Pecorino mature for anywhere between 60 and 90 days.
It has a taste that is milky and sweet, and it works very well in recipes for appetizers, pasta meals like ravioli, and saganaki.
You may use Romano Pecorino in your Saganaki recipes instead of Young Pecorino if you want. Young Pecorino makes an excellent Saganaki.
Are halloumi and saganaki the same?
The dish known as saganaki is referred to as “Halloumi” in Cyprus. When you fried it, it becomes a deeper color, and when you eat it, it makes a squeaking sound. THE OLIVE LADY Saganaki Cheese may now be purchased at Moore Wilson’s!
What cheese is similar to graviera?
Because Gruyère is made in the form of Swiss Alpine cheese, it is an ideal alternative to graviera, which is a cheese from Greece that is quite similar to the Swiss style. In point of fact, some people refer to graviera as the “Greek Gruyère.” You are free to use any semi-hard or firm buttery cheese in its place while cooking; however, the taste will not be same.
What is a substitute for kefalotyri cheese?
The following cheeses, as well as nutritional yeast, are excellent alternatives to kefalotyri: Romano Cheese, Parmesan Cheese, Halloumi Cheese, Graviera Cheese, Kasseri Cheese, Pecorino Cheese, Parmigiano Reggiano Cheese, and Aged Gruyere
Is there a substitute for kasseri cheese?
The finest alternatives for kasseri are kefalotyri, caciocavallo, mozzarella, asiago, romano, colby, or provolone. They aren’t going to be an exact replica of the original cheese, but they all have good melting capabilities and won’t make your dish taste too strongly of a pungent flavor.
Can you use halloumi instead of saganaki cheese?
Graviera, kefalograviera, kasseri, kefalotyri or even feta cheese would do the work. However, halloumi is by far the most prevalent of them, with the exception of feta. It has a texture that lends itself well to pan frying, which is one of its most frequent uses.
What cheese is saganaki made of?
Fried Kasseri cheese is the main ingredient in the Greek dish known as saganaki.
It is recommended that saganaki be served hot. And is occasionally presented as a flambé in restaurants, which requires some flair on the part of the server. Therefore, while seeking for alternatives to the cheese used in Saganaki, choose a cheese that retains its texture and flavor well when heated.
When fried or grilled, the cheese that you use for your Saganaki has to produce a crust that is hard and crisp while maintaining a gooey, melty interior. Your Saganaki will undoubtedly be a success no matter which of the alternatives described above you decide to use.