As always it is a matter of taste, my husband insists on using Naxos Graviera cheese for the saganaki, as he believes it to be the better cheese, but it doesn't melt like the cheaper saganaki cheeses, sorry you were... More
As always it is a matter of taste, my husband insists on using Naxos Graviera cheese for the saganaki, as he believes it to be the better cheese, but it doesn't melt like the cheaper saganaki cheeses, sorry you were disappointed. C. Voudia