Will Studd Aphrodite Kefalotyri Saganaki

Aphrodite Kefalotyri Saganaki is hand-made in the small fertile town Epirus located in northwestern Greece, using a traditional recipe combining ewe’s and goat’s milk. After pressing and brine salting, the cheese is ripened for 3 – 4 months until the hard, slightly irregular texture has developed a mild distinctively herbaceous tang. When pan-fried in thick slices, the combination of non-bovine milks produces a dish with a delicious brown crust, rich moist texture and lingering savoury finish. Simply serve with a squeeze of lemon.

Food pairing: Grated on top of many dishes to melt, including mac & cheese and pasta, and it’s ideal for grill season in a salad or burger. Wine Pairing: Cabernet.