On 4/13/14, 8:40 AM, Steve Freides wrote:

> Halloumi - the first one we encountered, wonderful flavor, grills well.
>
> Kasserri - recommended as a substitute for Halloumi. We didn't like
> it - fell apart in the fry pan.

We've had saganaki many times, most recently yesterday at lunch at the
sponge docks in Tarpon Springs, FL. It's made there at various Greek
restaurants with either kefalograviera or kasseri cheeses, most often
the latter. The cheeses are sold in food shops there as "frying cheese."

My guess would be that it's your cooking method. Specifically, they
*always* fry the cheese in very hot cast iron, turning it only once.
That way the outside crisps very quickly, and the piece of cheese never
loses its shape. It remains firmly in one piece. After being flambeed
with Metaxa and doused with lemon juice, you can cut the cheese with a
knife and lift a portion with some bending, but no runniness or breaking
apart.

Opa!

-- Larry