Kasseri

Kasseri is a medium-hard cheese made from sheep's milk, or a mixture of sheep and goat's milk. Originating from Greece, it is a traditional, Protected Designation of Origin (PDO), product.

History

Kasseri has been produced in Greece since ancient times. The cheese is mentioned in historical texts, indicating its long-standing importance in Greek culture and cuisine.

Production

The production of Kasseri involves a specific process. The milk is first heated and then rennet is added to coagulate the milk. The curd is cut into small pieces and heated again until it reaches a dough-like consistency. It is then shaped into forms and left to age for at least four months.

Characteristics

Kasseri is pale yellow in color with a springy texture. It has a mild, slightly tangy flavor that becomes sharper as the cheese ages. It is often used in cooking, as it melts well and is a popular choice for dishes such as saganaki and pizza.

Consumption

In Greece, Kasseri is often served as a table cheese, enjoyed with bread or in sandwiches. It is also a popular choice for grilling or frying due to its high melting point.

See Also

• List of Greek cheeses
• List of sheep milk cheeses
• List of goat milk cheeses

This Greece-food related article is a stub. You can help WikiMD by expanding it.