In Greek cuisine, saganaki can be any variety of dish cooked in a small frying pan, but most commonly refers to an appetiser of fried cheese. The cheese used in saganaki is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep’s milk feta cheese.
EPIROS Kefalograviera Saganaki is a traditional Greek hard PDO cheese from sheep & goat milk. It has a characteristic spicy taste and rich aroma. It is ideal for grilling or deep frying, served with lemon or honey.
