Kasseri
Originally produced from ewe's milk in Greece and Bulgaria, this firm table cheese is now made from whole cow's milk and special cultures in Wisconsin. It is aged at least 4 months, at which time it develops a slightly piquant, yet smooth and mellow flavor.
Learn how to say Kasseri
How to Enjoy This Cheese
Chunk for snacks or cheeseboards and antipasto. Crumble for salads with sliced cucumbers, tomatoes and olives. Shred onto grilled meats, soups, pastas.About This Cheese
- Texture: Firm, slightly crumbly
- Flavor: Full, sharp
- Appearance: Pale yellow, slightly crumbly
- Milk Source: Cow’s milk; rBST free
- Aging: 4 months
Pairings
Tomatoes, cucumbers, olives, salad greens, dried fruits, cured salami, strong beer, wine.
Ingredients
Cultured milk, enzymes, salt.
