Kasseri (kah-SAIR-ri) refers to a basic Greek cheese made from sheep's milk. Kasseri typically has a mild, slightly tangy flavor and the texture can range from semi-hard to hard. It's aged from 6 months to a year. It is produced in large wheels. Kasseri is an uncooked cheese, usually made with raw milk.

Kasseri has a slightly rubbery texture that allows it to be sliced and briefly pan-fried or grilled without completely losing its shape.

Recipe for Saganaki, Pan-Seared Greek Cheese

Similar cheeses:

Kefalotyri: A very similar cheese but aged longer. It has a hard texture suitable for grating. The flavor is salty but usually mild.

Kashkaval: Semi-hard texture, milky and sometimes sheepy flavor

Haloumi: Mild, salty flavor and rubbery texture

More Greek Cheeses:

Feta: Greek feta is made mostly with sheep's milk, but goat's milk can be blended in. The flavor is tangy and bright and the texture ranges form very creamy to crumbly.

Kefalotyri: An aged sheep's milk cheese with a hard texture and salty flavor

Manouri: A fresh, rindless cheese with a crumbly texture that melts in your mouth. The flavor is nutty and a little bit salty.

Myzithra: A salty, nutty sheep's milk cheese available fresh or aged. Aged myzithra is often grated over pasta.

Cooking with Greek Cheese

• Mediterranean Nachos
• Spanakopita
• Lahanopita - Baked Greek Cabbage Pita with Kasseri and Feta
• Stuffed Zucchini with Sun-Dried Tomatoes and Myzithra
• Mizithra with Noodles and Browned Butter

• Fried Manouri Cheese with Quince Preserves