{"product_id":"aphrodite-kefalotyri-saganaki","title":"Aphrodite Kefalotyri Saganaki","description":"\u003cdiv class=\"group\/block relative -ml-10 -mr-12 pl-10 pr-12 pb-2 last:pb-0\" data-sentry-component=\"Draggable\" data-sentry-source-file=\"block-draggable.tsx\"\u003e\n\u003cdiv class=\"flow-root\"\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"0V8WRjKjIl\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eKefalotyri is one of Greece's oldest and most respected hard cheeses — made from sheep's and goat's milk, pressed and aged until firm and full-flavoured, with a sharpness and saltiness that puts it firmly in the category of cheeses that change a dish rather than merely feature in one. Aphrodite's Kefalotyri, selected by Will Studd, is made to traditional standard: the paste is firm and close-grained, pale yellow, with a flavour profile that brings savoury depth, a clean animal richness from the sheep's milk, and a long, lingering finish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"0V8WRjKjIl\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"0V8WRjKjIl\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eIt is, above all, a cooking cheese. Sliced thick and pan-fried in olive oil over high heat, it forms a golden, slightly caramelised crust while holding its shape within — the classic preparation for saganaki, finished with a squeeze of lemon and eaten immediately. It also grates beautifully over pasta, baked vegetables and soups, contributing the kind of salt and savouriness that Parmesan offers, but with a distinctly Greek character.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"0V8WRjKjIl\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"0V8WRjKjIl\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eFor eating at the table, serve it as part of a mezze board alongside olives, peppers and flatbread, or thinly sliced with cured meats. A glass of Assyrtiko from Santorini is the natural pairing — something with the minerality and acidity to stand up to the cheese's bold flavour.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Will Studd","offers":[{"title":"Default Title","offer_id":48035496558747,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/aphrodite-saganaki-kefalotyri-will-studd118.jpg?v=1779246568","url":"https:\/\/theartisancheeseroom.com.au\/products\/aphrodite-kefalotyri-saganaki","provider":"The Artisan Cheese Room","version":"1.0","type":"link"}