Papathanasiou – Saganaki cheese 200 g
Saganaki is a classic Greek "warm" dish: simply fry it in a pan for a moment and it's ready. Papathanasiou Saganaki cheese made from goat's and sheep's milk from Peloponnese does exactly what you expect when heated — a crispy crust on the outside and a soft center. Perfect as a warm appetizer, for mezze, and for simple Mediterranean-style dinners.
Taste and texture
Distinct, dry and "cheesy" in profile, with a slight pungency typical of sheep's and goat's milk cheeses. When fried, it develops a golden, crispy surface while remaining soft and juicy inside.
Origin and ingredients
Producer/brand: Papathanasiou. Origin: Peloponnese, Greece.
Ingredients: goat and sheep milk, salt, lactic acid cultures, rennet
Culinary applications
- classic saganaki: fry in a pan and serve immediately, hot
- mezze: as a warm appetizer for the table, alongside olives and bread
- salads: warm cheese as a topping (e.g., on arugula, tomatoes)
- sandwiches and pitas: add fried cheese inside, with vegetables
- Mediterranean dishes: as an accompaniment to grilled or oven-baked vegetables
- sweet and savory: with a drizzle of honey and lemon (if you like such combinations)
Pairings
Simplest: lemon, extra virgin olive oil, tomatoes, and bread. On a mezze-style table, it also pairs well with olives and herbs. If you like contrast, add a touch of honey – it beautifully mellows the strong cheese.
Key benefits
- designed for frying → crispy on the outside, soft on the inside
- goat and sheep milk → distinct, matured character
- ready warm appetizer in minutes → ideal for mezze
- suits many dishes → salads, pitas, vegetables, snacks
- 200 g portion → convenient for 1–2 servings
- origin: Peloponnese → Greek, traditional region
Specification
| Producer / brand |
Papathanasiou |
| Origin / region |
Peloponnese, Greece |
| Type |
semi-hard frying cheese (Saganaki) |
| Milk |
goat and sheep |
| Taste |
distinct, dry, slightly piquant |
| Ingredients |
goat and sheep milk, salt, lactic acid cultures, rennet |
| Allergens |
milk |
| Weight |
200 g |
| Storage |
as per packaging information |
| Best before date |
as per packaging information |
| Certificates / production method |
region (Peloponnese) |
How to prepare saganaki
- slice the cheese (if not already portioned)
- heat a pan and add a little olive oil or fry on a dry pan (depending on preference)
- fry briefly over medium heat until the cheese is browned on both sides
- serve immediately, hot — with lemon, olive oil, and bread
- optionally: add a touch of honey for contrast
FAQ
1) Will this cheese melt and "run away" in the pan?
Saganaki is designed for frying, so with short frying over medium heat, it should hold its shape and brown nicely.
2) How long to fry?
Briefly, until golden on both sides. It's best to keep an eye on it, as it browns quickly.
3) Can it be made in an air fryer or oven?
Often it can, but the crispiness depends on the equipment. A frying pan is the most reliable.
4) How to store after opening?
According to the information on the packaging; preferably in the refrigerator, tightly wrapped.
5) What does it taste best with?
With lemon, extra virgin olive oil, and bread. It also pairs well with tomatoes and olives.
Who will it be perfect for?
- for those who enjoy warm, cheesy appetizers and mezze
- for fans of distinct sheep's and goat's milk cheeses
- for those who want an impressive snack in minutes
Pairs with
- extra virgin olive oil
- olives (green or Kalamata)
- oregano and Greek herbs
- honey (for sweet and savory combinations)
- lemon and fresh tomatoes
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