Kasseri Kasar) is a soft, gold-colored, cremiger cheese from sheep and goat milk. It is produced traditionally in Greece in the region Thessalien and its name is a protected indication of origin. The cheese matures at least six months, has no crust and accepts after some time at ambient temperature a butter-well-behaved consistency. Also the taste reminds of butter.

The Kasseri is eaten either individually or also on occupied bread. It is also one the cheese, which is used traditionally in the court Saganaki.

Articles in category "Kasseri"

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