Mobile Menu



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


Tomatoes, cucumbers, olives, salad greens, dried fruits, cured salami, strong beer, wine.


Cultured milk, enzymes, salt.

Proudly Wisconsin Cheese

Kasseri Recipes