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Kasseri

Kasseri
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  • 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: 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. To obtain the correct texture and flavour, the cheese needs to be matured for a minimum of four months. It is used as a substitute for the famous mozzarella by many Americans.

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

Pale yellow in colour, Kasseri’s mild, palatable, buttery taste makes it an excellent table cheese. The fat content is between 25% - 45%. It goes well with omelettes, sandwiches.

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