Randy Chandler
Kasseri is a semi-hard to hard, pale-yellow Greek cheese made from sheep's milk and goat's milk. It is known for its unique, tangy, and slightly salty flavour, and its smooth, elastic texture. The cheese is named after the region of Kassos in the Aegean Sea, where it is believed to have originated. Kasseri is a popular ingredient in Greek dishes such as saganaki and moussaka, and can also be enjoyed on its own or paired with fruits, nuts, and bread.
| Characteristics | Values |
|---|---|
| Colour | Pale yellow |
| Consistency | Semi-hard to hard |
| Texture | Smooth, chewy, with a hard rind |
| Flavour | Rich, tangy, slightly salty, slightly sweet |
| Aroma | Buttery |
| Type of milk | Sheep, goat |
| Region | Greece |
| Greek dish | Saganaki, moussaka |
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What You'll Learn
- Kasseri is a semi-hard, pale yellow cheese
- It's made from sheep's milk or a mix of sheep's and goat's milk
- It's named after the region of Kassos in the Aegean Sea
- It's a Greek cheese, but a similar type is found in Turkey, Romania, and the Balkans
- Kasseri is used in dishes like moussaka, aubergine pie, and kasseropita
Kasseri is a semi-hard, pale yellow cheese
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. The cheese has a unique, distinct, and delicious flavour, with a hint of sweetness. It is often described as a blend of rich, tangy, and slightly salty flavours. Some people liken its taste to a mix of Gruyère and Fontina cheeses.
The cheese is aged for a minimum of two months and can often be aged for over ten months to maximise its flavour. The maturation process contributes to the development of its distinct flavour and texture. Kasseri is a semi-hard to hard consistency, chewy, and has a hard rind. It is made by heating milk to 36°C and adding rennet to curdle the milk. The curds are then cut and heated, and the whey is drained off.
Kasseri is a versatile cheese used in various dishes, including traditional Greek dishes such as saganaki (fried cheese) and moussaka. It can also be grated or shredded over grilled vegetables, pasta dishes, and pizzas. Its excellent melting properties make it suitable for grilling or stuffing in dishes like stuffed peppers. Kasseri can also be enjoyed on its own or paired with fruits, nuts, and bread.
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It's made from sheep's milk or a mix of sheep's and goat's milk
Kasseri cheese is made from sheep's milk or a combination of sheep's and goat's milk. It is a semi-hard, Greek cheese with a unique, distinct, and delicious flavour. It 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 such as Thessaly, Macedonia, Lesbos, or Xanthi. The cheese has a smooth and elastic texture, making it perfect for slicing or melting. It boasts a golden-yellow colour and a slightly buttery aroma.
Kasseri is traditionally made by heating sheep's milk or a mixture of sheep's and goat's milk to 36°C (97°F). Once the milk reaches the desired temperature, rennet is added to curdle the milk. The mixture is then left to set for about 45 minutes until a curd forms. The curd is then cut into pieces and heated again at 38-40°C (100-104°F). The whey is drained off, and the curd is ground into small pieces. The ground curd is then tightly bound in cheesecloth and left to drain and ferment until it reaches a pH of around 5.2.
The fermentation process is crucial for the development of Kasseri's distinct flavour and texture. The longer the cheese is aged, the more pronounced its flavour becomes. It is typically aged for a minimum of two months and can be matured for over ten months to enhance its taste. This maturation process contributes to the cheese's complexity, making it a favourite among cheese enthusiasts.
Kasseri's versatility in culinary applications has made it a popular ingredient beyond its traditional use in Greek dishes. Its excellent melting properties make it a common choice for grilling or frying. It is often used in dishes like moussaka, aubergine pie, cheese pies, and the famous Greek fried cheese dish, Saganaki. Its ability to melt without losing its shape also makes it ideal for stuffed dishes, sandwiches, and wraps. The cheese can be grated or shredded over grilled vegetables, pasta, and pizzas, adding a rich and savoury flavour.
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It's named after the region of Kassos in the Aegean Sea
Kasseri cheese is named after the region of Kassos in the Aegean Sea, where it is believed to have originated. Kasseri is a Greek cheese made from sheep's milk or a combination of sheep's and goat's milk. It is a semi-hard to hard, pale-yellow cheese with a smooth, elastic texture. It is known for its unique, distinct, and delicious flavour, with a blend of rich, tangy, and slightly salty notes. Its high melting quality and excellent melting properties make it a common choice in traditional Greek dishes such as saganaki and moussaka. It can also be fried, grilled, or shredded over grilled vegetables, pasta dishes, and pizzas.
Kasseri is traditionally made by heating a mixture of sheep's and goat's milk, then adding rennet to curdle the milk. The production process involves curdling milk using rennet and then ageing it for several months. This maturation contributes to the development of the cheese's distinct flavour and texture. The longer it is aged, the saltier it becomes. The cheese is then cut into thin slices, placed in hot water, and kneaded until it becomes a malleable mass that can be spun into a smooth thread. This technique is known as ""pasta filata or stretched-curd cheese, similar to mozzarella.
Kasseri is a protected designation of origin (PDO) cheese, which means it must be produced in specific Greek regions, including Thessaly, Macedonia, Lesbos, and Xanthi. A similar cheese is also found in Turkey, Romania, and the Balkans, known as kashkaval. The same cheese made with cow's milk cannot be legally sold as "kasseri" in the EU due to its PDO status.
Kasseri has gained popularity beyond Greece due to its versatility and unique taste, and it can now be found in specialty cheese shops worldwide. 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. It can also be enjoyed on its own or paired with fruits, nuts, and bread.
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It's a Greek cheese, but a similar type is found in Turkey, Romania, and the Balkans
Kasseri is a Greek cheese, typically made from sheep's milk or a combination of sheep's and goat's milk. It is named after the region of Kassos in the Aegean Sea, where it is believed to have originated. Kasseri is a semi-hard, smooth, and chewy cheese with a hard rind and a golden-yellow colour. It has a unique, distinct, and rich flavour, with a hint of sweetness and a slightly salty and tangy taste. The longer it's aged, the saltier it gets. It is often used in Greek dishes like moussaka, aubergine pie, cheese pies, and saganaki, a traditional Greek dish where the cheese is fried and served with lemon and oregano. Its excellent melting properties make it a versatile ingredient that can be used in various dishes, including grilled vegetables, pasta, and pizzas.
While Kasseri is a Greek cheese, a similar type of cheese is found in Turkey, Romania, and the Balkans, where it is known as Kashkaval. This cheese is believed to have originated in Turkey, with its name, "Kasseri", coming from the Turkish "kaşar". It is made with cow's milk, but due to protected designation of origin laws in the EU, it cannot be sold as "Kasseri" and is instead sold under different names. This variety of Kasseri-like cheese found in Turkey, Romania, and the Balkans, shares the same distinct taste and texture as its Greek counterpart, making it a popular ingredient in various dishes across these regions.
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Kasseri is used in dishes like moussaka, aubergine pie, and kasseropita
Kasseri is a versatile ingredient that can be used in various culinary applications. It is commonly used in traditional Greek dishes like moussaka, aubergine pie, and kasseropita.
Moussaka is a traditional Greek dish that typically includes layers of ground lamb or beef, eggplant (aubergine), and potatoes, topped with a creamy béchamel sauce. Kasseri cheese is an essential ingredient in moussaka, adding a rich and tangy flavour to the dish. Its melting properties make it ideal for creating a creamy and cheesy texture in the sauce.
Aubergine pie, or eggplant pie, is another Greek dish that features Kasseri cheese. This pie combines the creamy, tangy flavour of Kasseri with the slightly sweet and savoury taste of aubergines. The cheese enhances the overall flavour of the pie and contributes to a melt-in-your-mouth texture.
Kasseri is also a key ingredient in Kasseropita, a traditional Greek cheese pie. This dish is typically made with Kasseri, bechamel sauce, and puff pastry. The semi-hard texture of Kasseri, along with its buttery and slightly salty flavour, makes it perfect for creating a creamy, flaky, and delicious cheese pie.
In addition to these dishes, Kasseri is often used in Saganaki, a Greek fried cheese appetizer. Kasseri's high melting point makes it ideal for frying, and it develops a golden colour and a slightly crispy texture when cooked. Saganaki is typically served with a squeeze of lemon juice and a sprinkle of Greek oregano, creating a flavourful and aromatic appetizer.
The versatility of Kasseri cheese extends beyond these dishes as well. It can be grated or shredded over grilled vegetables, pasta dishes, and pizzas, adding a rich and savoury flavour. Its ability to melt without losing its shape also makes it suitable for grilling, stuffing, and sandwiches, providing endless possibilities for culinary exploration.
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Frequently asked questions
Kasseri cheese is a semi-hard to hard, pale or golden-yellow cheese with a smooth, chewy texture and a hard rind.
Kasseri cheese is a Greek cheese that originated in the region of Kassos in the Aegean Sea. It is made from sheep's milk or a combination of sheep's and goat's milk.
Kasseri cheese has a unique blend of rich, tangy, and slightly salty flavours. Its texture is smooth and elastic, making it perfect for slicing or melting.
Kasseri cheese is a versatile ingredient that can be used in various dishes. It is commonly used in traditional Greek dishes such as saganaki (fried cheese), moussaka, and kasseropita (a Greek cheese pie). It can also be grated or shredded over grilled vegetables, pasta dishes, and pizzas, or used in sandwiches and wraps.
