Authentic Grilled Greek Kefalograviera Cheese Recipe (Saganaki Style)

Transport your backyard barbecue straight to the sun-drenched tavernas of the Mediterranean with this incredibly simple yet indulgent recipe for grilled Kefalograviera cheese. Often known as Saganaki when pan-fried, preparing this firm, salty sheep milk cheese on an Arteflame grill elevates the experience entirely. The high heat of the flat-top plancha creates an irresistibly golden, crispy crust while the interior transforms into a molten, savory delight that stretches with every bite. Unlike standard grilling grates where cheese might drip through, the solid surface of the Arteflame is perfect for achieving that signature sear without losing a single drop of goodness.

This dish is the ultimate appetizer to kick off a summer gathering. It captures the essence of Greek hospitality—warm, generous, and meant to be shared immediately off the heat. The saltiness of the Kefalograviera pairs beautifully with the acidity of fresh lemon and the earthiness of oregano. Whether you are a seasoned griller looking to expand your repertoire or a cheese lover seeking the perfect melt, this recipe delivers maximum flavor with minimal effort, proving that sometimes the simplest ingredients create the most memorable culinary moments.

Ingredients

• 1 lb Kefalograviera cheese (cut into ½ inch thick wedges or slices)
• ½ cup All-purpose flour (for dredging)
• 2 tbsp Extra virgin olive oil (plus more for the grill)
• 1 fresh Lemon (cut into wedges)
• 1 tbsp Dried Greek oregano
• 1 tsp Freshly cracked black pepper (optional)
• Fresh parsley (chopped, for garnish)
• Crusty bread or warm pita (for serving)

Instructions

Step 1: Prep the Grill

1. Fire up your Arteflame grill. You want to establish a medium-high heat zone on the flat cooktop. Because this cheese cooks quickly, you don't need the most intense heat right next to the center grate; position yourself slightly further out on the plancha where the temperature is hot but manageable.
2. Ensure the cooktop is clean and well-seasoned. Drizzle a small amount of olive oil onto the cooking surface and spread it evenly with a spatula to prevent sticking.

Step 2: Prepare the Cheese

1. Take your ½ inch thick slices of Kefalograviera cheese and run them quickly under cold water. This trick helps the flour adhere better to the surface.
2. Place the flour in a shallow dish. Press the damp cheese slices into the flour, coating all sides thoroughly. Shake off any excess flour; you want a thin, even coating that will crisp up, not a thick, gummy layer.

Step 3: Grill the Cheese

1. Place the floured cheese slices directly onto the oiled section of the Arteflame cooktop. You should hear an immediate sizzle.
2. Grill for approximately 2 to 3 minutes per side. Watch closely—you are looking for a deep golden-brown crust to form. Do not try to move the cheese too early, or the crust may tear. Once it releases naturally from the cooktop, flip it carefully with a spatula.
3. Cook the second side for another 2 minutes until equally golden and the center feels soft to the touch.

Step 4: Garnish and Serve

1. Remove the cheese from the grill immediately and plate it while piping hot.
2. Squeeze fresh lemon juice generously over the hot cheese. This is crucial as the acid cuts through the richness of the fat.
3. Sprinkle with dried oregano, cracked black pepper, and fresh parsley. Serve instantly with warm crusty bread or pita.

Tips

Working with grilling cheese requires a bit of timing and temperature management to ensure perfection. The most critical tip is to serve this dish immediately. Kefalograviera hardens quickly as it cools, losing that magical molten texture, so make sure your guests are gathered and ready before the cheese hits the plate. If you cannot find Kefalograviera at your local deli, you can substitute it with Kasseri or a high-quality Gruyère, though the salt profile will differ slightly. Ensure your slices are at least a half-inch thick; anything thinner will melt too fast and become difficult to flip without losing its shape.

Regarding the flour coating, do not skip the step of wetting the cheese first. The water reacts with the flour to create a batter-like seal that protects the cheese from melting completely onto the grill surface while creating that essential crunch. Finally, manage your heat zones on the Arteflame effectively. If the cheese is browning too fast but the inside is still hard, slide it to the cooler outer edge of the plancha to finish melting without burning the crust.

Variations

While the classic lemon and oregano preparation is timeless, this grilled cheese is a fantastic canvas for other flavor profiles. You can easily adapt this recipe to suit different palates or seasonal ingredients. For a sweet and savory twist, try drizzling warm honey over the cheese right after it comes off the grill, then topping it with toasted sesame seeds and a pinch of chili flakes. The heat of the chili cuts the sweetness of the honey and compliments the saltiness of the cheese perfectly. Another excellent variation involves adding a Mediterranean tapenade on top.

• The Spicy Kick: Top with red pepper flakes and a spicy marinara dip on the side.
• The Herb Garden: Swap dried oregano for fresh thyme, rosemary, and basil after grilling.
• The Brandy Flambé: If you are feeling adventurous, add a splash of brandy or Ouzo right at the end (carefully!) for that authentic "Saganaki" flame flavor.
• Caprese Style: Top with sliced cherry tomatoes and a drizzle of balsamic glaze.
• Garlic Lover: Rub the grilled cheese with a clove of raw garlic immediately after removing it from the heat.

Best pairings

To balance the intense savory and salty notes of the Kefalograviera, your drink and side pairings should offer refreshing acidity or crisp textures. In terms of wine, a crisp, dry white wine is the gold standard. Look for a Greek Assyrtiko or a Sauvignon Blanc; the minerality and citrus notes in these wines scrub the palate clean between bites of rich cheese. If you prefer spirits, a glass of Ouzo on the rocks is the traditional accompaniment, with its anise flavor harmonizing beautifully with the oregano and lemon. For beer lovers, a light pilsner or lager works best to keep things refreshing.

For food pairings, think about items that act as a vehicle for the cheese. Warm, fluffy pita bread or a rustic sourdough loaf is essential for scooping up the soft cheese. A fresh Greek salad with crisp cucumbers, ripe tomatoes, and Kalamata olives provides a cool, crunchy contrast to the hot, gooey cheese. Additionally, a side of roasted red peppers or pickled vegetables can add a nice tang that cuts through the richness, making the meal feel balanced rather than heavy.

Conclusion

Grilling Kefalograviera cheese on the Arteflame is more than just a recipe; it is a culinary experience that brings people together. The combination of the smoky outdoor cooking environment, the golden crispy crust, and the rich, creamy interior makes this a standout dish that is surprisingly easy to master. It transforms a simple block of cheese into a gourmet appetizer that rivals any high-end restaurant offering. By following these simple steps and utilizing the unique heat zones of your grill, you guarantee a perfect result every time.

So, the next time you fire up the grill, don't forget to add this Greek classic to your menu. It serves as a reminder that the best food is often simple, focusing on quality ingredients and proper technique. Whether as a starter for a large BBQ feast or a quick snack with a glass of wine, grilled Kefalograviera is sure to become a favorite in your household. Gather your friends, break the bread, and enjoy the savory, melting goodness of this Mediterranean treasure.