Artemis/ Aphrodite Kefalotyri Saganaki is hand-made especially for Will in the small fertile town Epirus located in northwestern Greece, using a traditional recipe combining ewe’s and goat’s milk. Fresh milk is collected on a seasonal basis from shepherds' milking animals that freely forage on the natural vegetation growing on the steep, rugged mountain slopes of the region.
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. Traditional Kefalotyri is considered to be the authentic cheese used for Saganaki in Greece. 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. It can also be grated in cooking and melted on top of pasta, mac & cheese, and pies. A fantastic vegetarian alternative for any backyard barbecue.
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