Platter of Kasseri

Kasseri originated in Greece and was made of sheep milk and sometimes goat milk. In Wisconsin, cheesemakers make a version of kasseri that is a blend of 75% cow milk and 25% sheep milk. They also make a cow milk version that uses cultures to make the flavor much like that of traditional sheep milk. Kasseri has a mildly piquant, slightly tart flavor with a firm, slightly crumbly texture.

Appearance

Off white; some are slightly crumbly, others are firm

Texture

Firm, smooth. Should not have pooled or free liquid butterfat.

Flavor

Mildly piquant, slightly tart

Serve.


Kasseri is used to make the classic Greek flaming dish, Saganaki. Quarter-inch thick slabs of kasseri are dredged in flour and sautéed in olive oil until almost melted. To finish at the table, add a liberal splash of ouzo and flame. When the flame subsides, sprinkle with fresh lemon juice. Scoop on bread sticks or toasted pita chips. Cut kasseri cheese into sticks and wrap each in a preserved grape leaf; skewer with a toothpick and grill until warm.

Pair.


Beer: Stout, Weiss Beer
Wine: Cabernet Sauvignon, Chianti, Red Zinfandel, Sauvignon Blanc

Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced
Cubed iconCubed

X

Shaved iconShaved

X

Shredded iconShredded

X

X

X

X

Grated iconGrated

X

X

X

X

X

Crumbled iconCrumbled
Spooned/Spread iconSpooned/Spread

Performance Notes - Kasseri is a young, more elastic version of Kefalotyri cheese, named for the Greek hat "kefalo" which it resembles in shape.

Recipes with Kasseri


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