Frederic Melton
Kasseri cheese is a traditional Greek cheese with a unique blend of flavours and a versatile use case. It is made from sheep's milk or a blend of sheep's and goat's milk, giving it a mild, creamy, and slightly sweet flavour. Kasseri is semi-hard with a pale yellow colour and a smooth, elastic texture, making it perfect for slicing or melting. Its tangy, salty, and buttery flavours make it a popular table cheese, commonly served with pastries, sandwiches, or omelettes in Greece and Turkey.
| Characteristics | Values |
|---|---|
| Texture | Semi-hard, smooth, elastic, rubbery, stringy |
| Taste | Tangy, salty, buttery, nutty, sweet, rich, piquant |
| Colour | Pale yellow, off-white |
| Type of milk used | Sheep's milk, goat's milk, cow's milk |
| Ageing time | Minimum of six months |
| Ideal temperature | Room temperature |
| Ideal serving size | Cubed |
| Pairs well with | Sweet bread, pastries, sandwiches, omelettes, fruits, nuts, olives, cherry tomatoes, cucumbers, wine, mezes |
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What You'll Learn
- Kasseri cheese is made from sheep's milk or a blend of sheep's and goat's milk
- It is a semi-hard, pale yellow cheese with a mild, buttery taste
- Young Kasseri cheese is sweet and delicate; aged cheese is saltier and tangier
- Kasseri is a Greek cheese, traditionally used in Greek and Turkish dishes
- It is a good melting cheese and pairs well with sweet foods like pastries and fruits
Kasseri cheese is made from sheep's milk or a blend of sheep's and goat's milk
Kasseri cheese is traditionally made from sheep's milk or a blend of sheep's and goat's milk. It is a semi-hard, pale yellow cheese with a mild, buttery taste, which has made it a popular table cheese in Turkey and Greece. It is often served with pastries, sandwiches, or omelets, and is a primary ingredient in the famous Greek dish Saganaki, where the cheese is fried and flambéed.
Kasseri cheese is known for its unique blend of rich, tangy, and slightly salty flavours. The combination of sheep's and goat's milk gives it a mild and creamy flavour with a hint of sweetness. Some have compared its taste to a mix of Gruyère and Fontina cheeses. The texture of Kasseri cheese is smooth and elastic, making it perfect for slicing or melting. It falls under the pasta filata cheese family, along with Muenster and Provolone cheese.
The process of making Kasseri cheese involves heating a mixture of sheep's and goat's milk, adding rennet to curdle the milk, cutting and heating the curds, and then draining off the whey. The remaining curds are pressed into molds to form the cheese. The aging process can vary, with some versions being aged for a few months to develop a sharper flavour, while others are enjoyed fresh for a milder taste.
Kasseri cheese is a traditional Greek cheese that has been produced in Greece for centuries and has gained popularity internationally. It is considered a good melting cheese and can be used on pizza, in sandwiches, or with eggs. It is also often paired with sweet bread, fruits, nuts, and olives, offering a taste of the Mediterranean.
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It is a semi-hard, pale yellow cheese with a mild, buttery taste
Kasseri cheese is a semi-hard, pale yellow cheese with a mild, buttery taste. It is traditionally made from sheep's milk, but can also be made with a blend of sheep's and goat's milk, or with cow's milk in some regions. The texture of Kasseri cheese is smooth and elastic, making it perfect for slicing or melting. It is often used in Greek cuisine, such as in the famous dish Saganaki, where the cheese is fried and flambéed.
Kasseri cheese is a versatile ingredient that can be used in a variety of dishes. It can be cubed and skewered with olives, cherry tomatoes, and cucumbers to make a delicious and easy appetizer. It is also commonly used in sandwiches, omelets, or paired with sweet bread. The cheese's mild, buttery taste and smooth texture make it a popular choice for melting over dishes or frying.
The aging process of Kasseri cheese can vary, with some versions being aged for a few months to develop a sharper flavor, while others are enjoyed fresh for a milder taste. When young, Kasseri cheese has a sweet and delicate flavor, while aged cheese can become saltier and more tangy. The longer the aging process, the more pronounced the tanginess and nuttiness of the cheese become.
Kasseri cheese is a good source of calcium, protein, and essential vitamins and minerals. Its unique blend of rich, tangy, and slightly salty flavors has made it a popular choice in both Greece and internationally. It is often compared to other cheeses like Gruyère, Fontina, and even cheddar due to its salty and buttery flavor profile.
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Young Kasseri cheese is sweet and delicate; aged cheese is saltier and tangier
Kasseri cheese is a semi-hard, pale yellow Greek cheese with a mild buttery taste, which makes it a popular table cheese. It is traditionally made from unpasteurized sheep's milk, with some, if any, goat's milk mixed in as well. In the US and a few other regions, it is made with cow's milk. The younger the cheese, the sweeter and more delicate its flavour. In contrast, aged Kasseri cheese is saltier and tangier.
Young Kasseri cheese has a sweet and delicate flavour. It is typically used as a table cheese in Turkey and Greece, served at room temperature with pastries, sandwiches, or omelettes. Its mild and creamy flavour, with a hint of sweetness, makes it a versatile cheese that can be paired with various dishes. For instance, Kasseri can be enjoyed on its own or with fruits, nuts, and bread. It can also be cubed and skewered with olives, cherry tomatoes, and cucumbers to create a delicious and easy-to-make appetizer.
Aged Kasseri cheese, on the other hand, takes on a saltier and tangier flavour. The ageing process can vary, with some versions being aged for a few months to develop a sharper taste. As it ages, Kasseri cheese becomes firmer, making it ideal for grating over dishes or enjoying on its own. Its salty and tangy flavours make it an excellent melting cheese, commonly used in the famous Greek dish Saganaki, where the cheese is fried and flambéed.
The difference in taste between young and aged Kasseri cheese is due to the ageing process, which allows the cheese to develop a more complex and intense flavour. Young Kasseri is mild and sweet, while aged Kasseri is sharper and saltier. This versatility in taste and texture makes Kasseri cheese a popular choice in Greek cuisine and internationally.
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Kasseri is a Greek cheese, traditionally used in Greek and Turkish dishes
Kasseri is a semi-hard Greek cheese with a rich, tangy, and slightly salty flavour. It is traditionally made from unpasteurized sheep's milk, with some, if any, goat's milk mixed in. In Turkey, it is sometimes made with cow's milk. It is one of the twenty Greek cheeses that has been certified by the European Union with a PDO (Protected Designation of Origin) status.
Kasseri is a popular table cheese in Turkey and Greece, often served with pastries, sandwiches, or omelettes at room temperature. It is also a common breakfast item in Turkey, served with pastries or with wine and mezes (small appetizers). Its high melting quality makes it suitable for grilling or frying, and it is a key ingredient in the famous Greek dish saganaki, where the cheese is fried and flambéed. It is also used in other Greek dishes such as moussaka, aubergine pie, and cheese pies.
The texture of Kasseri is smooth and elastic, making it perfect for slicing or melting. It is hand-stretched and kneaded, then put into special moulds. The cheese rounds are aged in special rooms for about six months, during which time the flavour continues to develop and improve. Young Kasseri has a sweet and delicate flavour, while aged Kasseri becomes tangier and nuttier with a firmer texture, ideal for grating.
Kasseri is a versatile cheese that can be enjoyed in many ways. It can be cubed and skewered with olives, cherry tomatoes, and cucumbers to create a delicious and easy-to-make appetizer. It can also be paired with sweet bread, fruits, nuts, or on its own. Its unique blend of flavours and textures makes it a must-try for any cheese enthusiast.
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It is a good melting cheese and pairs well with sweet foods like pastries and fruits
Kasseri cheese is a semi-hard, pale yellow cheese with a mild buttery taste, making it a popular table cheese. It is traditionally made by heating a mixture of sheep's and goat's milk, with the goat's milk content not exceeding 20% by weight. In Turkey and Greece, Kasseri is typically consumed as a table cheese, served at room temperature with pastries, sandwiches, or omelets.
Kasseri is an excellent melting cheese, and its versatility in the kitchen makes it a popular choice for grilled or fried dishes. Its smooth and elastic texture, as well as its tangy and slightly salty flavour, make it a great pairing for sweet foods. When served with pastries, Kasseri's salty and buttery notes complement the sweetness of the pastry. The cheese's high melting quality and smooth texture make it ideal for grilled cheese sandwiches or omelets, providing a savoury and creamy element to these dishes.
Kasseri is also commonly used in saganaki, a traditional Greek dish where the cheese is fried and flambéed, often served with a squeeze of lemon. The combination of the fried cheese and the sweetness of the flambéed sauce creates a delightful contrast of flavours. In addition to pastries and savoury dishes, Kasseri pairs well with sweet bread. The salty and tangy characteristics of the cheese provide a nice contrast to the sweetness of the bread, creating an enjoyable taste experience.
The cheese's versatility extends beyond savoury and sweet dishes, as it can also be cubed and skewered with olives, cherry tomatoes, and cucumbers to create Mediterranean-inspired appetizers. Kasseri's unique flavour profile, combining tanginess, saltiness, and a hint of sweetness, makes it a versatile ingredient that enhances the flavours of both sweet and savoury dishes. Its melting quality and smooth texture further contribute to its versatility, making it a popular choice for various culinary applications.
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Frequently asked questions
Kasseri is a semi-hard Greek cheese made from sheep's milk or a blend of sheep's and goat's milk.
Kasseri cheese has a tangy, salty, and buttery flavor. Its taste is often described as a mix of Gruyère and Fontina cheeses, or even a blend of mozzarella and cheddar.
Kasseri is traditionally made by heating a mixture of sheep's and goat's milk, adding rennet to curdle the milk, cutting and heating the curds, draining off the whey, and then pressing the remaining curds into molds. The cheese is then aged for several months to develop its flavor and texture.
Kasseri is a versatile cheese that can be used in a variety of dishes. It is commonly used in Greek cuisine, such as saganaki (fried cheese flambéed with lemon), moussaka, and cheese pies. It can also be cubed and skewered with Mediterranean ingredients like olives, tomatoes, and cucumbers for appetizers. Kasseri is also enjoyed on its own or paired with fruits, nuts, bread, pastries, sandwiches, or omelets.
