After the curd is warmed, it is hand stretched and kneaded and then put into special molds. The cheese rounds are placed in special aging rooms for six months. The flavor continues to develop and improve even after it has been packed. When left at room temperature for a few hours, the cheese becomes buttery and tastes great. Melted Mt. Vikos Kasseri has more flavor than most cheeses in the world. Kasseri is a great table cheese, excellent melted in sandwiches, omelets, pizza, and casseroles, and grated onto vegetables and/or pasta.
Customers most agreed on the following attributes:
Comments about Farmhouse Kasseri:
Great cheese to use to make Saganaki - Opa!! Great tasting!
Comments about Farmhouse Kasseri:
I based this recipe on an appetizer we loved at a greek restaurant:
Slice it about 1/4" thick and fry it in about 1 tsp butter. After it becomes lightly brown and fragrant, flip it over and add a splash of Ouzo (greek liquor flavored w/Anise) and a splash of fresh lemon juice to finish. Such a delicious treat!
Comments about Farmhouse Kasseri:
I have been eating kasseri for almost 60 years! This one is the best.
Comments about Farmhouse Kasseri:
This cheese is awesome! I so enjoyed it as did my family. All we can say is...OPA!!!!!
Comments about Farmhouse Kasseri:
It was great, It didn't lack anything.
Comments about Farmhouse Kasseri:
Being Greek I know what this should taste like. It was very good