Kasseri

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 cheese with a smooth texture and a slightly tangy flavour. 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 requiring production in Greek regions like Thessaly, Macedonia, Lesbos, or Xanthi. A similar cheese is also found in Turkey, Romania, and the Balkans, known as kashkaval.

The production process involves curdling milk using rennet and then ageing it for several months. This ageing process contributes to the development of the cheese's distinct flavour and texture.

Kasseri cheese is often used in Greek cuisine and is enjoyed in various dishes. It has a melting quality, making it suitable for grilling or frying, and it's commonly used in saganaki, a traditional Greek dish. Kasseri cheese can also be enjoyed on its own or paired with fruits, nuts, and bread.