Purchased at Acropolis Greek Taverna in Ybor City, Tampa. The cheese starter I ordered at Acropolis was served flambéed. It is called Saganaki and usually made from Kasseri cheese which is a semi-hard sheep milk cheese popular in Greek and Turkish recipes. It is salty, mild, nutty, and buttery in flavor. The recipe can however also be made with kefalotyri, gravieri, or halloumi instead.

Very delicious but extremely rich. Went well with the pita bread.