Milk: Sheep and Cow, Raw
Accompaniment: Rose Wine, light or fruity red wines
Kasseri is a traditional, Greek-Turkish cheese made from unpasteurized sheep milk with no more than 20% goat’s milk mixed in. It is a soft-textured, white crust, stringy cheese belonging to the family of Provolone or Muenster. To obtain the correct texture and flavor, the cheese needs to be matured for a minimum of four months. It is used as a substitute to the famous mozzarella by many American consumers.
A bite of Kasseri will enrich your palate with exciting salty flavors and pungent odor. But interestingly, it soon leaves behind a sweet aftertaste. This is because of the high use of sheep’s milk. Pale yellow in color, Kasseri’s mild, palatable, buttery taste makes it an excellent table cheese.