saganaki?
 

alright, i want to make some saganaki (flaming cheese)

but there isnt a mediterranean food store around here, what cheese can i substitute?

anyway, ive only gotten instructions off the internet, this is basically what i have


get large block of cheese, cut into wedges (or not)
coat lightly with butter
broil in oven until lightly crispy/brown
cover with brandy (i always thought it would be something else)
light...
extinguish with lemon juice

any tips?

Cooks.com suggests Mozarella
SAGANAKI (GREEK FLAMING CHEESE)




1 lb. Mozzarella cheese
2 tbsp. butter, melted
2 tbsp. brandy
1/2 lemon
Heat oven to broil. Have serving tray ready with crackers, lemon and brandy. Cut cheese into 3 wedges; arrange in star shape in a pie pan or shallow quiche pan suitable for broiling and serving.

Pour melted butter over cheese. Broil 4 to 6 inches from heat until cheese is bubbly and light brown. Add to serving tray and take to guests.

Pour slightly warmed brandy over cheese and ignite immediately, in front of guests. Squeeze lemon juice over cheese to extinguish flame. Serve at once with firm crackers, toasted pita bread or crusty French bread slices.

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Kasseri cheese is what other recipes call for - and it's described as a Greek Cheese, usually made from sheep's or goat's milk. It is a creamy gold color, with a firm, hard texture. Kasseri is a mild flavored, and very versatile cheese, and is perfect for grating.

Would Feta work?

Buy the cheese here:
http://www.activeplaza.com/buy_greek...114-37991.html

If you have a cheese shop or a gourmet shop, you might as if there's a substitute- -or a buttery type cheese, which is how I'm reading it's described...

Gouda's or Edams might be a little too strong- Harvartis or Munsters might be closer.

For true Greek Saganaki you need Kasseri cheese.
kuh-SAIR-ee- A Greek cheese made from ewe's or goats milk; it has a hard texture, a white interior and a salty flavor; grated or used for saganaki.

If anyone is reading this thread and wondering "what the hell... flaming cheese?" let me tell you that saganaki is unfuggen believabley good. I get it every time I go to a good greek restuarant. One time the poor waiter was new and caught all of his arm hairs on fire. Being a fairly swarthy greek didn't help. It was like a small forest fire.

That sounds damned tasty, I may have to make it the next time I feel like being impressive...

good thing I saw this, Sag is my favorite food on earth and we have a lot of Greek places in Chicagoland to enjoy it. First off, don't even bother substituting a good Greek cheese w/ Mozzarella or anything else, and feta won't work. A good grocery store, not necessarily a specialty shop, may have Kessari or Kofalotiri (expensive though). Good luck searching. After you locate it, cut in approximately half inch thick blocks and put a little butter on top. Bake/broil until melting but not runny(no more than 3-5 minutes). Take it out, pour a one ounce shot of brandy(Metaxa to be authentic Greek) over the top, and light with an aim & flame. A regular lighter is more dangerous for obvious reasons. Let the flame go for 5 or 6 seconds, or approximately until the cheese is browned but NOT RUNNY. Spread fresh lemon juice(the more the better for me, but some will insist too much lemon takes away the flavor) over the top, and serve with fresh baked dinner rolls or pita bread. After the cheese itself is gone, it is manditory to sop up the liquid with the bread, which is where the extra lemon juice comes into play for me. You will win over some serious people by whipping up Saganaki at the next dinner party. Enjoy, and oh yeah you have to remember to say OPAHH! when you light it, it's Greek tradition. And if anybody asks you what the hell OPAH means, the old joke is that it's Greek translation for "the cheese is on fire"...

First things first: That's a great quote Tony: whenever I'm at a sporting event and someone gets pinned, knocked out, or pummeled I yell "Yeah get'em a body bag" Anyone who's a Karate Kid fan laughs. I do it a little less and a little quieter since the real body bags have been coming home.

Regarding making saganaki at home, you might also want to consider using a cast iron skillet since the thickness of the pan will keep the cheese nice and warm even after it's out of the oven. Whenever I see it served in a restaurant it's usually served on a fairly thick piece of metal.