Made in Greece since the nineteenth century, Kasseri (or Kaseri) is a protected designation of origin (PDO) cheese and can only be produced in Macedonia, Thessaly and the prefectures of Xanthi and Lesbos. This pasta filata cheese can be made from raw or pasteurized, whole or partially skimmed milk. Though Greek Kasseri is traditionally made with sheep's and goat's milk, there are non-Greek versions made with cow's milk, particularly in the United States. PDO regulations require Kasseri to be ripened at least 3 months, though cheeses are aged for 6 months to a year. This cheese has a pale yellow rind that's thin, smooth and glossy. The off-white to pale yellow interior is smooth and elastic and can range from semisoft to semihard, depending on age. Younger versions of Kasseri have a flavor that's delicate, sweet and tangy, while aged cheeses become salty and piquant. Kasseri is the cheese used in the famous Greek dish saganaki. See also cheese.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Greek Patty Melts with Kasseri Cheese and Muhammara
- Greek Salad with Saganaki
- Tomatoes Stuffed with Rice: Yemistes Domates me Rizi
- Hilopites: Egg Pasta with Fava Bean, Feta and Mint Stuffing
- Stuffed Onions: Kremidolmades