Kasseri

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Kasseri (Greek Κασέρι; from Turkish kaşer, kaşar ^[1]) is a medium-hard pale yellow cheese made from unpasteurized sheep's milk with very little, if any, goat's milk mixed in, in Greece and Turkey. It is a soft textured hard-rind cheese and belongs to the pasta filata family of cheeses, like provolone. The use of fresh unpasteurized milk in necessary to obtain the correct flavor and texture, and aging of at least four months is required for the development of flavor. Its taste is similar to, but sharper than, Mozarella. In its aged stage it faintly resembles parmesan or asiago but is not as creamy.

The name "kasseri" is a protected designation of origin.

Kasseri is consumed as is, in sandwiches or as main constituent in kasseropita pie.

[edit] See also

• Turkish cuisine
• Cuisine of Cyprus
• Greek cuisine
• Greek food products
• Kefalotyri cheese

[edit] References

[edit] External links

• The Art of Making Kasseri by Sotiris Kitrilakis, from Epikouria Magazine

v • d • e Kasseri in cuisine of Turkey For more information, see the articles about Turkish cuisine; cf. Category:Turkish cuisine, and Category:Turkish cuisine stubs. v • d • e Turkish cheeses Kaşar · Teleme cheese · Tulum cheese · İzmir tulum cheese · Beyaz cheese Turkish cuisine related topics Beverage • Instrument • Habit • Restaurant • Kebab • Meze • Charcuterie • Dolma and Sarma • Dessert • Soup • Köfte • Salad • Pilav • Pasta • Pastry • Vegetable dish • Egg dish • Vegetabled meat • Roasted meat • Chicken • Seafood • Cheese and milk product (Yogurt . Kölemez . Pinir) Turkish cuisine related articles

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