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Kasseri is a Greek semi-hard cheese made from sheep's or blended sheep's and goat's milk. It has a smooth texture and a tangy flavor. Assyrians use Kasseri cheese to make a traditional Assyrian cheese dish, called gupta tomirta. It is also used in sandwiches as the main constituent in kasseropita and saganaki. Kasseri cheese is not considered vegetarian due to the use of animal-based rennet in its production. However, it is typically gluten-free.
| Characteristics | Values |
|---|---|
| Gluten-free | Yes |
| Type of Cheese | Greek semi-hard cheese |
| Texture | Smooth |
| Flavor | Tangy |
| Made from | Sheep's or blended sheep's and goat's milk |
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What You'll Learn
Kasseri cheese is gluten-free
Kasseri is a PDO cheese, meaning it must be produced in specific Greek regions, such as Thessaly, Macedonia, Lesbos, or Xanthi. Its production involves curdling milk with rennet and then aging it for several months. This maturation process contributes to the development of its distinct flavor and texture.
The cheese is not considered vegetarian due to the use of animal-based rennet in its production. However, for those following a gluten-free diet, Kasseri cheese is typically safe to consume.
Kasseri cheese has a high melting quality, making it suitable for grilling or frying. It is commonly used in traditional Greek dishes like saganaki, where the cheese is fried and served with a squeeze of lemon. Assyrians also use Kasseri cheese in their traditional dish, gupta tomirta, where the cheese is topped with cumin and other seasonings.
When purchasing Kasseri cheese, it is important to check the ingredients and allergen information on the packaging. While Kasseri cheese is typically gluten-free, it is always advisable to confirm that it meets your specific dietary needs and restrictions.
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It's made from sheep's milk or a mix of sheep and goat's milk
Kasseri cheese is a Greek semi-hard cheese that is typically gluten-free. It is made from sheep's milk or a blend of sheep's and goat's milk. The cheese gets its name from the region of Kassos in the Aegean Sea, where it is believed to have originated.
Kasseri cheese has a distinctive, tangy flavor and a smooth texture. It is produced by heating milk to 36 °C (97 °F) and adding rennet to curdle the milk. The curds are then cut, heated, and drained, and the remaining curds are pressed into molds to form the cheese. The cheese is then aged for several months, contributing to the development of its distinct flavor and texture.
The traditional method of making Kasseri cheese involves the use of unpasteurized sheep's milk, with a small amount of goat's milk added. However, in some regions, such as the United States, the cheese is often made with cow's milk instead. While this variation exists, it cannot be legally sold as "Kasseri" in the EU and is marketed under different names.
Kasseri cheese is a versatile ingredient in the kitchen and is commonly used in Greek dishes such as saganaki, where the cheese is fried and served with a squeeze of lemon. Its high melting quality makes it suitable for grilling or frying, and it can also be grated over dishes like moussaka. The aging process of Kasseri cheese can vary, resulting in different flavor profiles. Younger cheeses have a milder, sweeter, and more delicate flavor, while aged cheeses develop a tangier, nuttier, and saltier taste.
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It's semi-hard, with a smooth texture and tangy flavour
Kasseri cheese is a semi-hard, Greek cheese with a smooth texture and tangy flavour. It is made from sheep's milk or a combination of sheep's and goat's milk. The cheese is named after the region of Kassos in the Aegean Sea, where it is believed to have originated. Kasseri is a PDO cheese, which means it must be produced in specific Greek regions, such as Thessaly, Macedonia, Lesbos, or Xanthi.
The process of making Kasseri cheese involves heating milk to 36 degrees Celsius and adding rennet to form a curd. Once the curd has set, it is cut into pieces and cooked at temperatures ranging from 38 to 40 degrees Celsius. The curd is then ground into small pieces, wrapped in cheesecloth, and left to drain and ferment. After reaching the desired pH level, the curd is cut into thin slices, placed in hot water, and kneaded until it becomes malleable. This step is crucial in developing Kasseri's smooth texture. The cheese mass is then salted, moulded, and aged for several months. This maturation process further refines its texture and contributes to its tangy flavour.
Kasseri cheese is known for its excellent melting capability, making it a popular choice for grilled or fried dishes. It is often used in Greek cuisine, such as in the traditional dish saganaki, where the cheese is fried and served with a squeeze of lemon. Assyrians also use Kasseri in their traditional dish, gupta tomirta, where the cheese is topped with cumin and other seasonings.
Kasseri cheese is typically gluten-free, making it suitable for those following a gluten-free diet. However, it is important to note that it is not considered vegetarian due to the use of animal-based rennet in its production.
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It's named after the region of Kassos in the Aegean Sea
Kasseri cheese is a Greek semi-hard cheese made from sheep's milk or a combination of sheep's and goat's milk. It has a smooth texture and a tangy flavour. Kasseri cheese is typically gluten-free and is known for its fantastic melting capability. The cheese is named after the region of Kassos in the Aegean Sea, where it is believed to have originated.
Kasseri is a PDO (Protected Designation of Origin) cheese, which means it must be produced in specific Greek regions, including Thessaly, Macedonia, Lesbos, and Xanthi. This designation ensures that the cheese is made according to traditional methods and maintains its authenticity and quality.
The production process of Kasseri involves curdling milk with rennet, an enzyme that helps solidify the milk, and then ageing it for several months. This maturation process is crucial for developing the cheese's distinct flavour and texture. The name "kasseri" is said to be derived from the Turkish word "kaşer", which in turn has roots in the Hebrew word "kosher".
Kasseri cheese is an essential ingredient in many Greek dishes, such as saganaki, where the cheese is fried and served as an appetiser or snack. It is also used in sandwiches and other cooked dishes, thanks to its high melting point and unique flavour.
The region of Kassos in the Aegean Sea is known for its beautiful beaches, crystal-clear waters, and vibrant culture. The naming of Kasseri cheese after this region highlights the strong connection between food and place in Greek cuisine, where many dishes and ingredients are named after or inspired by specific regions and islands.
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Rennet is used in its production, so it's not vegetarian
Kasseri cheese is a Greek semi-hard cheese made from sheep's or blended sheep's and goat's milk. It has a smooth texture and a tangy flavor. The cheese is named after the region of Kassos in the Aegean Sea, where it is believed to have originated.
The production process of Kasseri cheese involves curdling milk using rennet and then aging it for several months. This maturation contributes to the development of the cheese's distinct flavor and texture. While Kasseri cheese is typically gluten-free, it is not considered vegetarian due to the use of animal-based rennet in its production.
Rennet is a common ingredient in cheese-making, derived from the stomachs of young animals. It is used to coagulate milk and separate it into curds and whey. This natural enzyme complex contains chymosin, which breaks down milk proteins and aids in the cheese-making process. While animal rennet itself does not contain gluten, there is a potential for cross-contamination during the manufacturing process. Strict cleaning protocols and separate production lines are implemented to prevent this.
Some individuals choose to avoid animal rennet and consume "vegetarian" cheeses, which use plant-based or synthetic rennet to coagulate the milk. However, most cheeses use traditional rennet, which is suitable for those who are gluten-free as it is derived from animal stomach lining and does not contain gluten.
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Frequently asked questions
Yes, Kasseri cheese is typically gluten-free.
Kasseri cheese is made from sheep's milk or a combination of sheep's and goat's milk.
Kasseri cheese is a semi-hard cheese with a smooth texture.
Kasseri cheese has a tangy and unique flavor.
Kasseri cheese is often used in Greek cuisine and is great for grilling or frying. It is commonly used in the traditional Greek dish saganaki.
