Find over 1830 specialty cheeses from 74 countries in the world's greatest cheese resource


  • Made from unpasteurized goat's and sheep's milk

  • Country of origin: Greece

  • Family: Pasta filata

  • Type: semi-hard

  • Fat content: 25-45%

  • Texture: chewy, firm and springy

  • Rind: rindless

  • Colour: pale yellow

  • Flavour: salty, sweet

  • Aroma: pungent

  • Vegetarian: no

  • Alternative spellings: Kaşar, Kasar, Kaser

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.

Over 500,000 page views per month, Put your store on our map!

Contact Us

Want to be listed on Here could be your shop!

Contact Us