About the Greek Cheese Kasseri

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Kasseri is a Greek cheese that is made from unpasteurized sheep’s milk that sometimes contains a small amount of goat’s milk. Cow’s milk can also be added, but only up to 10% of the total amount of milk. The fat content of kasseri Greek cheese ranges from 25% – 45%. Kasseri is a rindless cheese that is semi-hard.

In 1996, kasseri received PDO (Protected Designation of Origin) status. Kasseri cheese is produced in four specific regions of Greece: the island of Lesvos, Thessaly, Macedonia, and Xanthi in Thrace. This cheese was first produced in Greece during the start of the 19th century. Traditional kasseri cheese is made by hand-kneading the warm curd until it’s the right consistency.

Kasseri Greek cheese has a buttery taste and makes a great table cheese. Young kasseri cheese has a more sweet taste to it. When aged, it tastes more salty. The aroma of kasseri is slightly milky. When kasseri cheese is served at room temperature it pairs well with sandwiches and omelets. Kasseri is the perfect melting cheese, which means it will go well with baked dishes including pizza. Kasseri Greek cheese also pairs wonderfully with full-bodied wines.

Type of Greek Cheese

Kasseri Greek cheese is a medium-hard cheese that is pale yellow in color and made from unpasteurized sheep’s milk. Sometimes goat’s milk is mixed in, but if this is done, it’s a small amount. Kasseri cheese is more stringy than crumbly. It is a chewy cheese that belongs to the pasta filata family of cheese.

Where Kasseri Greek Cheese is Produced

Kasseri Greek cheese is produced in the regions of Thessaly, Macedonia, Xanthi in Thrace, and the island of Lesvos.

Kasseri Greek Cheese Flavor Description

Kasseri Greek cheese has a sweet flavor when it’s young and a more salty taste when it’s mature. The taste of kasseri is described as buttery. The aroma of kasseri cheese is milky and is also described as pungent.

Facts About Kasseri Greek Cheese

  • The name kasseri comes from the Turkish word “kaser,” which is thought to come from the Hebrew word for kosher
  • Kasseri Greek cheese is not connected to the Turkish province of Kayseri, though kasseri cheese is found in Turkey as well as in Bulgaria
  • Kasseri cheese is part of the pasta filata family of cheeses
  • Kasseri cheese was first produced at the beginning of the 19thcentury by shepherds in the Pindos Mountains
  • The buttery flavor of kasseri cheese is achieved when the cheese is mature
  • In 1996, kasseri Greek cheese was given PDO status
  • Kasseri Greek cheese is a medium-hard cheese that is made from sheep’s milk, sometimes with a small amount of goat’s milk
  • Cow’s milk can also be used in the making of kasseri cheese, but only up to 10% of the total

Kasseri Greek cheese will make the perfect addition to a number of dishes and a great accompaniment to an appetizer and wine.

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This post was written by GreekBoston.com

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