Dairy

Kasseri

Kasseri is a semi-hard Greek pasta-filata cheese traditionally from sheep’s milk or sheep with limited goat milk. The curd is heated and stretched, then formed into flat wheels that age into a pale, elastic paste—mildly tangy, buttery, and gently sheepy, with enough stretch to melt into sheets rather than oil out completely. PDO-style production in Greece distinguishes it from generic “kashkaval-type” slices. Layer in tiropita and savoury pies, melt over roasted vegetables, or slice for sandwiches and meze boards. It browns well under a grill without the squeak of halloumi. Serve closer to room temperature for aroma; chill for clean slicing. Pure-sheep kasseri tastes richer and slightly sweeter than high-goat or cow-blend industrial versions.

Also known as: Sheep-milk Kasseri