Kasseri is a semi-hard cheese made predominantly from sheep's milk, with up to 20% goat's milk allowed. Originating in Greece, it is smooth and pale yellow, known for its elastic texture and mild, buttery flavor with a slight tang. Kasseri is often used in pies, pastries, and as a table cheese, especially in Greek and Turkish cuisines.
What is Kasseri Cheese?
Kasseri is a traditional semi-hard cheese from Greece, made predominantly from sheep's milk or a blend including up to 20% goat's or cow's milk. It originates from northern regions such as Thrace, Macedonia, Thessaly, and Lesbos. With a pale yellow color, Kasseri has a rich heritage dating back to the 19th century in the Pindus Mountains and holds a Protected Designation of Origin (PDO) status from the European Union since 1996, ensuring its production adheres to traditional methods.
This cheese is renowned for its buttery texture and complex flavors, which develop from natural aging processes using unpasteurized milk and natural rennet. Kasseri varies in texture from firm to slightly hard, with the inclusion of goat's milk leading to a harder consistency. Part of the "pasta filata" family, like Italian provolone, Kasseri is known for its stretched-curd production.
Culinarily versatile, Kasseri is a staple in Greek kitchens, used as a table cheese and in cooking. It features in dishes like kasseropita, a cheese pie made with phyllo, and is popularly served fried as saganaki. Flavor-wise, it is comparable to kashkaval and caciocavallo, and when aged, it shares similarities with Asiago and Parmigiano Reggiano, offering a piquant and mildly salty taste.
Beyond its local roots, Kasseri is embraced in Mediterranean dishes and worldwide, often found in sandwiches, pizzas, or simply paired with fruit and bread. Its global presence is supported by production from companies like Olympus, Fantis, and Mt. Vikos, making it available in specialty shops and Greek markets globally.
Key Facts About Kasseri Cheese
Country of Origin | Greece |
Specific Origin | Thrace, Macedonia, Thessaly, Lesbos |
Certification | PDO (1996) |
Milk Type | Sheep’s milk or a combination with up to 20% goat’s or cow’s milk |
Milk Treatment | Traditionally raw, increasingly pasteurized |
Rind | Develops as ages |
Texture | Firm to hard |
Flavor | Rich |
Aroma | Flowery |
Colors | Pale yellow |
Forms | Wheels |
Age | At least 2 months, peak at 10+ months |
Rennet Type | Natural rennet |