This cheese gets it’s name from a typical Greek recipe, therefore the name "SAGANAKI" it get prepared in this way:
The cheese gets sliced 2cm thick, and you fry it in a pan with a little olive oil. After a few minutes the cheese starts melting, at this point, switch the plate off, you irrorate the cheese with aniseed liqueur and set this alight. Let this burn for an instant, then extinguish all this with lemon juice, wich you have prepared before.

The "SAGANAKI" in it’s typical rectangular form weighs 3 Kg ( 6,6 lbs)

This cheese gets it’s name from a typical Greek recipe, therefore the name "SAGANAKI" it get prepared in this way:
The cheese gets sliced 2cm thick, and you fry it in a pan with a little olive oil. After a few minutes the cheese starts melting, at this point, switch the plate off, you irrorate the cheese with aniseed liqueur and set this alight. Let this burn for an instant, then extinguish all this with lemon juice, wich you have prepared before.

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