Kasseri cheese is a versatile and adaptable table cheese popular in Greek cuisine. It can be made from a variety of milks and is often served as a light appetizer or in more complex dishes like saganaki.
Kasseri cheese is a medium-textured, slightly tart, table cheese popular in Greek cuisine. Its color ranges from off-white to slightly yellow, depending on how long it has aged and the type of milk that is used. Kasseri is usually aged for at least four months, until it develops a firm texture like Parmesan or Roman cheese.
A variety of types of milk can be used to make kasseri. In Greece, sheep’s milk is perhaps the most common. Some Greek kasseri makers use a combination of sheep’s and goat’s milk. In the United States, kasseri cheese is often made from a blend of 75% cow’s milk and 25% sheep’s milk. An American version of the cheese uses 100 percent cow’s milk that has been injected with sheep’s milk cultures to give it the distinct flavor of authentic sheep’s milk kasseri.
The popularity of kasseri is commonly attributed to its versatility and adaptability. As a light appetizer, kasseri can be plated with fresh fruit, Kalamata olives, thinly sliced ham, crusty bread or lightly salted almonds. Cheese can also be served with pita bread or flatbread. In terms of alcohol pairings, its acidity is often paired with slightly sweet wines like Gewurztraminer or Chianti, as well as many champagnes and sparkling wines.
Simple and complex appetizers and entrees can include kasseri cheese. A popular appetizer is made by cutting kasseri cheese into thin strips and sautéing it in garlicky olive oil. A spritz of lemon juice can be added before the treat is served with toast or crackers.
For a more appetizing and more dramatic appetizer presentation, kasseri cheese is often made into an elegant, archetypal Greek dish called saganaki. Saganaki is essentially a fried cheese platter that can be made with any number of cheeses, including kasseri. It consists of thick slices of kasseri cheese, which are dusted with flour and then fried long enough for the cheese to melt. It can then be flambéed in ouzo or brandy and topped with a light sprinkle of lemon juice. French fries or bread sticks can accompany the dish.
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