Talk:Saganaki cheese

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No such thing

Various cheeses are marketed as being suitable for making saganaki, from various regions and with various formulations. Here is a Peloponnesian dairy marketing "cheese for saganaki" (τυρί για σαγανάκι) made of sheep and goat milk.[1]

Recipes specify a variety of cheeses. This site recommends graviera, talagani, Formaela PDO, Gouda; this site has six recipes specifying six types of cheese (graviera or kefalograviera; Limnos or Epiros; Talagani; Talagani, kefalotyri, Formaella, halloumi). Note that some of these cheeses melt well, and some not at all!

That is, there is no such thing as Saganaki cheese, only various cheeses which can be used in making saganaki. --Macrakis (talk) 18:23, 25 April 2021 (UTC)[reply]

Turkish Saganaki Cheese

Turkish saganaki chesse only oneSamizambak (talk) 18:59, 25 April 2021 (UTC)This cheese is a kind of cheese known in Aegean culture. In our country, especially in Ayvalık Cunda Island, this cheese is produced with various varieties.Samizambak (talk) 19:14, 25 April 2021 (UTC)[reply]

The above commercial sources show that various cheeses are marketed as saganaki cheese in Turkey. However, there is no reliable sources showing that "saganaki cheese" is a kind of cheese rather than just a use for cheese. In fact, just looking through the commercial sources, which are primary and non-third party, you can see that quite some variety. Some say they're similar to Halloumi, a non-melting cheese. Some include herbs. Some are basket-drained. The Hurriyet article says that it's similar to kefalotiri, but made from different animals' milk in different seasons. --Macrakis (talk) 20:46, 25 April 2021 (UTC)[reply]

I think it is a legacy of Greek immigrants from the region. Samizambak (talk) 20:55, 25 April 2021 (UTC)[reply]

Aegean Garden touch and interpretation of a marvelous cheese classic unique to the Greek Island; Saganaki It is a delicious breakfast, appetizer and wonderful gourmet cheese. You can revisit what you know up to cheese by frying it and using lemon juice on it. It is completely natural, without any additives, preservatives, like all our other products. It is not used in any of our cheeses. It is a village style, it is made with traditional methods in the Yörük dairies of our region. The natural milk of cows is used in the air of the Kaz Mountains, which is the second in the world after the Alps with an oxygen rate of 21.9% and those fed in their pastures. You can eat with peace of mind. With health and well-being. Samizambak (talk) 21:05, 25 April 2021 (UTC)[reply]

Ege Bahçesi Saganaki Rum Peyniri

https://www.hepsiburada.com/ege-bahcesi-saganaki-rum-peyniri-pm-HB000006TH9G Samizambak (talk) 21:02, 25 April 2021 (UTC)[reply]

But there is no such cheese in Greece. Samizambak (talk) 21:08, 25 April 2021 (UTC)[reply]

Clearly there is a Greek dish called saganaki. The question is whether there is a particular kind of cheese called saganaki. The commercial sources mentioned above make it pretty clear that various quite distinct kinds of cheese are marketed as saganaki cheese, and there is no third-party source defining this cheese. It's as though Parmesan, Pecorino, and Gouda were marketed as "pasta cheese".

I'm not sure what the quote from Hepsiburada is supposed to prove. --Macrakis (talk) 21:10, 25 April 2021 (UTC)[reply]

My dear friends, this is the last I'll say cheese produced in Turkey. Samizambak (talk) 21:14, 25 April 2021 (UTC)[reply]

https://www.hurriyet.com.tr/seyahat/yazarlar/aynur-tattersall/anadoluda-peynir-pesinde-bir-yolculuk-41713407 Samizambak (talk) 21:20, 25 April 2021 (UTC)[reply]

İsmail Kesebir said, “We do not have any other branches in Cunda Island. The reason that makes us a brand and our preference is that we make completely classic homemade old fashioned boutique production. We do both sales and production here. We only manufacture on cheese and traditional yoghurt. We will definitely not proceed to fabrication production. We do not supply products to retail chains. Our local mission will continue, ”he says. It produces 10 types of saganaki cheese. Its origin is Lesbos. When you fry lightly in the pan, its delicious smell leaves the taste buds. Samizambak (talk) 21:24, 25 April 2021 (UTC)[reply]

https://www.yeniasir.com.tr/cumartesi/2020/12/12/50-peynirli-sehrin-yoresel-mandirasi Samizambak (talk) 21:35, 25 April 2021 (UTC)[reply]

In general, there are three types as breakfast appetizers and snacks for groups such as saganaki, basket cheese and tin tulum. Saganaki is made from sheep, goat and cow milk, depending on the season. Cheese, which is mostly used as frying, is consumed as an aperitif and appetizer at breakfast in a pan without oil. The saganaki from the salt-free group comes from Lesbos. Dairy saganaki in Turkey is the first species Kesebir. Since it was unknown when they first put it on the showcase, they wrote it as a tiny head. It started with its plain and now it is made of mastic with thyme, chili pepper, black cumin, black pepper, basil, cinnamon, patented Kessebir Dairy. Samizambak (talk) 21:39, 25 April 2021 (UTC)[reply]