Kasseri is a traditional Greek cheese made from primarily sheep milk, and some goat milk too. The melting cheese of Greece, Kasseri belongs to the pasta filata family, where the curds are streched and twisted - like Mozzarella and Provolone. Kasseri is therefore often a substitute to those Italian cheeses.
A bite of Kasseri will offer you salty flavors with a sweet aftertaste, and a slight pungency. It's perfect melted into quiches and egg dishes and atop pizza. Pop some flavor into casserole. When entertaining, we suggest pairing with a dry crisp white.
Ingredients:pasteurized sheep and goat's milk, sea salt, bacterial culture, rennet.