Kasseri is a traditional Greek-Turkish cheese made from unpasteurised sheep milk with no more than 20% goat milk mixed in. It is a springy-textured, stringy cheese belonging to the pasta filata family like Provolone or Muenster. The cheese needs to be matured for a minimum of four months to obtain the correct texture and flavour. 

This white-crust cheese also competes against another famous Greek cheese, Feta. Kasseri is used as a substitute for mozzarella by many Americans and is preferred by connoisseurs who like full-flavoured cheeses. A bite of Kasseri will enrich your palate with exciting salty flavours and a pungent odour. But interestingly, it soon leaves behind a sweet aftertaste because of the usage of sheep milk.

The fat content of this table cheese is between 25% - 45%, and it goes well with omelettes, and sandwiches.