This semi-hard cheese is traditionally produced from sheep milk (sometimes with the addition of no more than 20% goat milk). It is made in Macedonia, Thessaly, and Xanthi and Lesvos prefectures. This cheese has been produced in Greece since the 19th century.
Regulations require Kasseri to ripen for at least three months, although it is usually left to mature for six to twelve months. Younger versions of Kasseri have a delicate flavor that is quite sweet and tangy, while the aged ones become salty and piquant, bearing a slight resemblance to parmesan cheese.
This pale yellow cheese belongs to the pasta filata family, and is used as a substitute for mozzarella or feta. A bite of this delicious cheese will leave a slightly sweet aftertaste because of the sheep milk used in its production. It has a mild, slightly milky taste and a buttery texture, making it an excellent table cheese.
Kasseri is usually consumed sliced in sandwiches or pizzas. Traditionally, it is the main ingredient in Greek dishes such as pita kaisarias, kasseri tiganismeno, or saganaki.
