photo by: dibruno.com
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Kasseri
Semi-firm sheep’s milk cheese made from uncooked curd and aged for about 6-8 months.
Mild and olivey with slightly sheepy undertone. Off-white body with a waxy and springy
feel. Also look for “Kefalotyri” which is a Kasseri cheese aged over 1 year.
Wheels usually weigh up to 25lbs. and stand 6 iches high. One of the great
traditional Greek cheeses. Quite
salty and pungent, with a dry feel in the mouth, it has an underlying sweetness due to the
sheep's milk. Kasseri is used in Greece instead of mozzarella and appears in local dishes.
Pair with olives, salamis, and
peppers. Traditional Greek recipes call for Kasseri sliced in 1/2 inch slabs then sauteed
with garlic and lemon.
| Origin |
Greece |
| Type |
Semi-soft , Sheep, Table |
| Buy At |
diBruno.com |
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