Wheels of ,8- 12kg 3kg, 1,5kg under vacuum, pieces of 2kg and 300g under vacuum and grated cheese in bags of 500 g and 200g. For a dramatic presentation, you can flambé the cheese. This never fails to provide some fun entertainment for your guests once your cheese saganaki is ready! Why it works: Sharp cheddar varieties, such as Engelberg cheddar and White cheddar, introduce a tangy alternative to Gruyère, enhancing dishes with their robust flavors. Measurement: Substitute in equal amounts by weight or volume to maintain the desired presentation and flavor. When it comes to pairing saganaki with wine, there are several traditional Greek options to consider. For instance, a crisp white wine such as Assyrtiko or a bold red like Xinomavro can complement the rich and savory flavors of the dish. However, there are also other wine options that can work well, such as a dry rosé or a sparkling wine. Additionally, for those who prefer non-alcoholic pairings, a refreshing glass of lemonade or iced tea can be a great alternative. Traditional Greek Wine Pairings

Similar to edam, maasdam is semi-hard. Each bite of this cheese gives off a combination of a mildly salty, sweet, and nutty taste, with a fruity aroma. This is similar to gruyere, so it’s an effective alternative. You might enjoy its creamy texture, too! Health Consideration: This dish is relatively high in sodium and saturated fat. If you’re watching your intake of these nutrients, consider using a lower-sodium cheese and reducing the amount of oil used for frying. Saganaki has a long history and cultural significance in Greece. It is a dish that has been enjoyed for generations and is often served at family gatherings and celebrations. The cheese used in saganaki is typically a firm cheese such as kasseri, kefalotyri, or graviera. These cheeses are commonly found in Greek cuisine and are known for their strong flavours and ability to be heated without melting. If you are not keen on setting your pan on fire, do not worry. In most Greek households, including Greek restaurants, cheese saganaki is served without the flames.Just with a good squeeze of lemon juice is all the embellishment you need. Greece’s most famous traditional cheese, Feta is a significant part of the Greek diet, adding daily flavour to salads, pastries, and the famous saganaki (fried cheese) appetizer. Made from pure ewe’s milk, or mixed with up to 30% goat’s milk, the white cheese is ripened and kept in brine, giving it a salty, milky, slightly acidic taste. The PDO cheese is made in Macedonia, Thrace, Epirus, Thessalia, Sterea Hellas, Peloponissos and Mitilini Island. Graviera [ghrahv-YAIR-ah]

Aftertaste: The aftertaste of Graviera is long-lasting and pleasant. It leaves a sweet, buttery finish on the palate. Absence of: swelling, rotting, tingling, bitterness, surface ruptures, abnormal (sandy), eutrophication. Grating Over Dishes: Much like Parmesan, Graviera can be freshly grated over dishes just before serving. It adds a wonderful flavor boost to pasta, soups, and stews. As with any dish, it is important to remember that presentation is just as important as taste. By using these serving etiquette tips and presentation ideas, you can create a beautiful and delicious dish that is sure to impress your guests. Moving on to variations and additions, there are many ways to customize this dish to your liking. Variations and Additions

Why it works: Maasdam's sweet, nutty flavor and characteristic holes make it an excellent choice for melting on sandwiches or incorporating into cheese boards, enhancing flavor and texture, similar to Gruyère. Graviera's flavor is different depending on the variety. Graviera Kritis is known for a slightly nutty, caramel flavor. Other versions can be milder, with notes of fruit and butter, or sharper and more piquant. PairingsEach cheese is carefully selected for its unique qualities, offering diverse tastes and textures to enhance your favorite dishes. Whether you want to replicate Gruyère's nutty goodness or explore exciting new flavors, we've got you covered. Emmental Cheese Graviera is a type of Greek cheese. It is one of the most popular cheeses in Greece. It’s typically made from sheep’s milk or a mix of sheep and goat’s milk. It’s often used in a variety of dishes including pasta, pies, and cheese platters. The aging process of Graviera can vary, but it’s usually aged for at least five months. Its texture and flavor make it suitable for grating, slicing, and melting. 2. Is Graviera cheese hard or soft? Why it works: Comté shares Gruyère's nutty notes and creamy texture while offering a hint of earthiness due to its aging process, enriching recipes with depth and complexity. Flavor: Graviera is characterized by its sweet and slightly nutty flavor. Depending on its origin, it may also have a hint of burnt caramel, a touch of spiciness, or a goaty undertone.

Sweet and nutty flavor. It can also have a hint of burnt caramel, a touch of spiciness, or a goaty undertone depending on the region it’s made in

Culture Trips are deeply immersive 5 to 16 days itineraries, that combine authentic local experiences, exciting activities and 4-5* accommodation to look forward to at the end of each day. Our Rail Trips are our most planet-friendly itineraries that invite you to take the scenic route, relax whilst getting under the skin of a destination. Our Private Trips are fully tailored itineraries, curated by our Travel Experts specifically for you, your friends or your family. Set the mood: Create a festive atmosphere with Greek-inspired party decorations like blue and white tablecloths, olive branches, and candles. Make sure you have a guest list and plan out seating arrangements beforehand to ensure a smooth and enjoyable party experience for everyone. In the Netherlands, Edam cheese is a noteworthy substitute for Gruyere. Also made from cow’s milk, Edam has a more mild and creamy taste compared to Gruyere, with a semi-soft texture that lends itself to grating and melting. The distinct round wheels characteristic of Edam cheese also ensure efficient moisture retention, resulting in a cheese that is both flavorful and versatile in its culinary applications. Italian Cheeses Enjoy this delicious traditional Greek starter with some crusty bread to mop up the delicious pan sauce naturally created by the oil and lemon juice. Availability: Gruyère cheese might not be readily available in some regions, making it necessary to find a more accessible substitute.

The cheese acquired the protected designation of origin status in 1996. (PDO). This implies that any “graviera” cheese created in places other than the defined regions of Greece is not genuine graviera cheese. This French sandwich features Gruyère melted over ham and toasted bread, topped with béchamel sauce and more cheese.Measurement: Substitute in equal amounts by weight or volume to maintain the recipe's integrity. Kars Gravyer Cheese Fontina, an Italian cheese, is another great Gruyère substitute. It exhibits a mild and slightly nutty taste that complements many dishes. Additionally, Fontina’s creamy texture and excellent melting properties make it suitable for use in gratins, sauces, and fondues. Cheddar Cheese