Kasseri

What is Kasseri?

Kasseri is a semi-hard to hard cheese with a pale yellow color and a smooth, chewy texture. It is made mostly from sheep’s milk, with up to one fifth goat’s milk allowed, and has a firm but pliable consistency. The cheese forms a hard rind and is not crumbly. Kasseri belongs to the pasta filata family, meaning it is made by stretching the curd, which gives it a unique, elastic texture. Its flavor is mild and slightly tangy, making it suitable for both eating on its own and using in cooked dishes.

Where does Kasseri come from?

Kasseri comes from Greece and has protected designation of origin status in the European Union. To be called kasseri, the cheese must be made in Thessaly, Macedonia, Lesbos, or Xanthi. Similar cheeses are found in Turkey, Romania, and the Balkans, often called kashkaval. The name may come from Turkish or Hebrew, but these links are debated and possibly folk etymology. The cheese’s method places it among traditional Mediterranean stretched-curd cheeses.

How is Kasseri made?

To make kasseri, sheep’s milk (with up to 20% goat’s milk) is heated and set with rennet. The curd is cut, cooked, and then drained and fermented until it reaches a specific acidity. Next, the curd is sliced and placed in hot water, where it is kneaded and stretched until it can form long threads. The cheese is salted, molded, and left to mature for at least three months. This process gives kasseri its distinctive texture and flavor.

How and when is Kasseri eaten?

Kasseri is eaten in a variety of ways. It can be sliced for sandwiches, used as the main cheese in Greek cheese pies like kasseropita, or fried for saganaki, a popular meze. In Assyrian cooking, it is used in gupta tomirta, a seasoned cheese dish. Kasseri is enjoyed both fresh and cooked, and its firm texture makes it easy to grate or melt in hot dishes. It is a part of everyday meals in the regions where it is made.

Kinds of Kasseri

While kasseri must be made from sheep and goat milk in Greece, similar cheeses made from cow’s milk exist but cannot use the kasseri name in the EU. Outside Greece, especially in Turkey and the Balkans, cheeses with similar texture and production methods are called kaşar or kashkaval. These may vary in milk type and aging process, leading to differences in taste and texture.

What Kasseri means

Kasseri holds a special place in Greek food culture, protected by EU law to ensure its traditional production. It is a staple in Greek households and features in several classic dishes. Its name and style have spread to neighboring countries, where local versions are made. The cheese’s protected status helps preserve regional cheese-making traditions and supports local economies.

Questions people ask about Kasseri

Good reading and sources

• Kasseri on WikipediaEncyclopedia
• Wikidata recordOpen data