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FEATURED ITEM

+ Click Photo to Enlarge










    
In early Greek mythology, the ability to make cheese was referred to as "a gift of everlasting value." In modern Greece, the most basic sheep cheeses are called Kasseri. They are made in large wheels of fairly firm cheese. Kasseri is made from a careful blend of 75% sheep's and 25% goat's milk. It is a subtle cheese with a hint of olives in its flavor. Its texture is at first waxy and becomes oily as it reaches room temperature. Like Italian Provolone or Mozzarella, Kasseri is a "pasta filata" cheese where the curds are streched and twisted. Then, once the cheeses are set in their molds, they are given a brine bath to arrest their development, then set aside to dry and age. Because of its unusual ability to stay solid when heated, Kasseri is often served grilled or fried with olives.
  • Made from pasteurized sheep and goat's milk.
  • Photo depicts an 8 lb. half wheel of cheese.

Size: 7 ounces Item: 1726S
$8.99

 






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Latest Customer Reviews for Kasseri
By Bonnie M. Anderson
from St. Croix, USVI
on Jun 16, 2013
Wonderful!
I am a huge cheese lover, and when I developed an allergy to cow's milk, I turned to sheep and goat cheese. Most were boring. igourmet has provided me with phenomenal cheeses... including this one, that I use with anything, alone, in sauces, sandwiches, you name it. VERY tasty!
By Teresa Semerzakis
from Willington, Ct
on Mar 15, 2013
Authentic taste
Brought me back to recent trips to the island of Rhodes Greece!
By Connie
from Kansas
on Mar 12, 2013
So good.
We cut this cheese for our dinner Sunday night. It was the first time that we'd tried it. It won't be the last time as I put it on our to-buy-again list. It had just the right amount of tang, just the way that we like our cheese. I am going to try grilling it tonight with our dinner.
By Paula & Scott
from Albuquerque, New Mexico
on Mar 08, 2013
REAL greek feta!
Greeks make their feta with sheep's milk and age it in brine. This is the real thing and the taste is superb!
By myaggie2
from GA
on Feb 09, 2013
I AM GLAD I
Everywhere I looked online they were temporarily out of goat mozzarella. So I saw this Kasseri but wasn't sure if it was supposed to be like cow mozzarella. I hit the "Ask the Expert" tab. They responded quickly and said it was made to be similar, but reminded me to keep in mind that it still will taste differently as all goat cheeses do. When it arrived I used it immediately on my gluten free pizza. It melts great and has that slight creaminess of mozzarella if not the exact taste. And coupled with my own no-cook mock white sauce for pizza and igourmet's Rosy Goat cheese it was a winner. That pizza tasted like an expensive artisan pizza in NY! (My pizza gluten free crusts are ordered online from an artisan bakery so are the best too.) Now Kasseri is my favorite "mozzarella" cheese.
By Moda
from Los angeles
on Feb 04, 2013
Always a hit with my Greek sister-in-law!!
Christmas, birthday,special occasion--I can always know that if I choose from igourmet--she'll love it!! Sometimes I fear I keep sending the same things, but they have become her favorites. I keep a list and just keep re-ordering!
By Ylva
from Plano, TX
on Aug 11, 2012
Kasseri cheese
I learned to like this cheese while living in Turkey many years ago. So glad I can find it here.
By Pat Sinclair
from New Orleans
on May 11, 2012
I love Kasseri!!!
This is sooooooooooo good!
By Marion
from DC
on Apr 16, 2012
Great and fast service!!
The Kasseri Cheese was creamy and delicious!!!!!!!!
By VLizzle
from Medford, MA
on Feb 19, 2012
The Best for Saganaki
This is THE cheese for making Greek Saganaki. Soak in brandy for 2 hours; coat with seasoned flour; pan fry in a heavy skillet for a few minutes per side until it starts to melt; add a bit more brandy; flame that bad boy and then squeeze lemon on it and serve right from the pan with warm pita chips and more lemon - TO DIE FOR!
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