Saganaki Cheese

 Saganaki Cheese

Careful with the Flames.  It’s easy to make flaming saganaki at home but be careful with your kitchen cabinets and make sure you have the lemons next to you and a bottle of brandy.:)

Flaming Saganaki Cheese
4 oz. Kasseri Cheese
1 egg
1 tbsp milk
1/2 cup flour ( I use almond flour)
1 tbsp olive oil
2 tbsp brandy
1 wedge lemon
Chopped Parsley

Flaming Saganaki
Flaming Saganaki

Beat together the egg and milk. Dip kasseri cheese into the egg and milk mixture, Shake off excess liquid and dredge in flour. Heat oil in a small cast-iron skillet over medium-high heat, turning it once, until it’s golden and crusty, one to two minutes. Transfer the cheese to a small warmed casserole, douse it with two tablespoons of brandy, and light it with a match. Careful not burn anything else! Squeeze a lemon wedge over the cheese to put out the flames.
Sprinkle chopped parsley and serve on a dish. Amazing.

Don’t for forget to say “Opa”When you serve Saganaki.

In 1968 Flaming Saganaki was Invented by Chicago's 
Greek Restaurant "The Parthenon" by Chris and 
Bill Liakouras.  It took them more than a few
tries to come up with the perfect expression. 
It became the restaurant’s calling card, and
soon imitated the world over.  Opa!  

According to

Kasseri Greek Cheese – 2.3 lb avg – Orino

Kasseri is a traditional, Greek-Turkish cheese made from unpasteurised sheep milk with no more than 20% goat’s milk mixed in. It is a springy-textured, white crust, stringy cheese belonging to the pasta filata family like Provolone or Muenster. To obtain the correct texture and flavour, the cheese needs to be matured for a minimum of four months. It is used as a substitute to the famous mozzarella by many American consumers.

The cheese also competes against another famous Greek cheese; Feta. Kasseri is preferred by connoisseurs who like full flavoured cheeses. A bite of Kasseri will enrich your palate with exciting salty flavours and pungent odor. But interestingly, it soon leaves behind a sweet aftertaste.  This is because of the high use of sheep’s milk.

Pale yellow in color, Kasseri’s mild, palatable, buttery taste makes it an excellent table cheese. It contains a fat content of anywhere between 25% – 45%. When served at room temperature, it can be paired with omelets, sandwiches or used as a pastry cheese.