Kasseri

A semi-hard cheese from Greece and Turkey

Kasseri is a traditional cheese originating from Greece and Turkey. It is a semi-hard cheese made from unpasteurized sheep's milk or a combination of sheep and goat's milk. Kasseri is known for its unique texture and flavor, which make it a popular choice in various culinary applications.

Production

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A block of Kasseri cheese

Kasseri is produced using a specific method that involves heating the milk to a temperature of about 36°C (97°F) before adding rennet to curdle it. The curds are then cut and heated again to a higher temperature, around 45°C (113°F), to expel whey. After this, the curds are kneaded and stretched, a process similar to that used in making mozzarella. This gives Kasseri its characteristic stringy texture.

The cheese is then molded into blocks or wheels and salted. It is aged for at least four months, during which it develops its distinct flavor profile. The aging process also contributes to its firm yet pliable texture.

Characteristics

Kasseri has a pale yellow color and a smooth, firm texture. It is known for its mild, buttery taste with a hint of tanginess. The cheese is elastic and can be easily sliced or grated. Its flavor becomes more pronounced as it ages, developing a sharper taste.

Culinary Uses

Kasseri is a versatile cheese used in a variety of dishes. It is often enjoyed as a table cheese, served with bread and olives. It is also used in cooking, particularly in Greek cuisine, where it is a key ingredient in dishes such as saganaki, a popular appetizer where the cheese is fried until golden brown.

In addition, Kasseri is used in baked goods, such as pies and pastries, and can be melted over dishes like pasta or pizza. Its ability to melt smoothly makes it an excellent choice for these applications.

Cultural Significance

Kasseri holds a special place in the culinary traditions of Greece and Turkey. It is often associated with festive occasions and is a staple in many traditional recipes. The cheese is protected by PDO (Protected Designation of Origin) status in Greece, ensuring that only cheese produced in specific regions using traditional methods can be labeled as Kasseri.

Related pages

• Feta
• Halloumi
• Manchego
• Pecorino