Kasseri Cheese: A Versatile Greek Delight
Kasseri cheese is a semi-hard, yellow-colored cheese that originated in Greece and has been a staple in Greek cuisine for centuries, with roots tracing to the Byzantine era in the region of Macedonia and Thrace. A related Turkish cheese, kaşar, shares this history but is a distinct product, often made with cow's milk.
The primary sources of kasseri cheese are the Peloponnese peninsula and the Aegean Islands of Greece, where the cheese is traditionally made from sheep's milk or a blend of sheep and goat's milk. The cheese-making process involves heating the milk, curdling it with rennet, and then pressing the curds into molds to create the distinctive wheel shape.
Kasseri cheese is widely used in Greek dishes, from traditional dishes like spanakopita to modern culinary creations. It is a popular ingredient in Greek salads, grilled cheese sandwiches, and even as a topping for pizza.
The flavor profile of kasseri cheese is often described as nutty, slightly tangy, and mildly salty. The texture is semi-firm, with a smooth, creamy mouthfeel that melts well when heated, making it a popular choice for baking or grilling.
Kasseri cheese's nutty, slightly tangy profile pairs well with fresh herbs such as oregano, thyme, and basil; the sweetness of fruits like grapes and figs; and the brininess of olives and sun-dried tomatoes.