OLYMPUS Saganaki Cheese 200g

OLYMPUS Saganaki Cheese 200g

Cover the surface of the cheese with cold water.
Dip it in a bowl of water or place under running water.
Dredge the cheese in flour shaking of any excess
Pan fry (shallow fry) with olive oil in a pan warmed up to medium heat.
Don’t forget to flip it over to become golden on both sides.
Tip: Serve the Saganaki right away, as it will become hard when it gets cold.

Ingredients(Allergens in bold):

Pasteurized Cow's Milk (sometimes mixed with goat or sheep milk), Salt, Rennet, Lactic acid bacteria cultures, Citric acid.