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Kaseri cheese is a semi-hard Greek cheese made from sheep and goat milk. It has a pungent smell, initially salty taste, and a sweet finish. It is versatile and can be eaten alone or used in recipes. It has a white, creamy rind and matures for at least three months.
A traditional Greek semi-hard cheese, Kaseri cheese is a popular alternative to mozzarella. Historically, it is one of the top two oldest cheeses in the world. While not widely known outside of Greece, it is used extensively in local Greek dishes and is called for in a number of Greek recipes. Cheese aficionados like to compare it to feta cheese and discuss the characteristics and benefits of each. Those who like aged cheeses may prefer Kaseri, as it can improve with age.
Kaseri cheese can be made from 80% sheep’s milk and no more than 20% goat’s milk. It bears the flavors of both of these types of milk while creating a distinct flavor that is uniquely its own. For example, you can expect some tasting experience when you first smell Kaseri cheese, as the smell of the cheese is pungent and its taste is initially very salty. However, these qualities soon give way to a surprising sweetness. This is partly due to the high percentage of sheep’s milk used in its creation.
The color of Kaseri cheese is usually pale yellow. Its mild, pleasant, buttery taste makes it a popular choice for entertaining guests. Its texture is elastic. Depending on the variety of cheese, it can be oily on your fingers or even dry in your mouth. Its variety and the resulting creation processes will determine the specific properties of the cheese. For example, its fat content can range from 24% to 45%.
While Kaseri cheese can be used in a variety of recipes and foods ranging from appetizer to entrée, its properties make it suitable for use as a table cheese. It is not uncommon for it to be eaten alone at room temperature. It can be offered by hosts to guests who simply want to have a snack during a casual visit. In general, it is considered a good cheese for sandwiches. It can also be used as a pastry cheese.
Kaseri cheese contains no rind, but its rind is white, creamy, and supple to the touch. Furthermore, Kaseri cheese undergoes an extensive maturation process. The cheese must mature at least three months before it can be consumed. When you buy cheese at a grocery store, you can usually identify it by its circular or nearly circular shape. It can be any weight, but is usually vacuum sealed in plastic packets to protect its freshness.
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