Description

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

Serving Suggestions

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.

Goes Well With

Calamata olives, almonds, flat bread, pita bread Late Harvest Gewurztraminer; red wines such as Chianti

Styles/Varieties

Wisconsin kasseri comes bulk in 22-pound wheels, 11-pound half wheels, 10-pound loaves, 5-pound quarter wheels, 2 1/2-pound sticks, 1-pound flats, and pre-cut in random and exact weight pieces.

Performance Note

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

  Cold Surface Broil Oven (in recipe) Oven (surface) Direct Heat (in suspension)
Sliced
Cubed
Shaved
Shredded
Grated
Crumbled
Spooned/Spread

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