Kasseri Κασέρι
A gentle, supple pasta filata table cheese cherished across northern Greece for its melt and sweet milky character.
- Type
- cheese
- Designation
- PDO
- Made from
- sheep and goat milk, pasta filata
- Where
- Macedonia, Thessaly, North Aegean
- Season
- all-year
- Price
- €€
Taste and texture
Mellow and buttery with a mild sheep milk sweetness and subtle grassy notes. It is smooth, springy, and melts readily.
semi-soft
saltysharpcreamyfruitybittersweetintense
How to buy
Select wedges cut freshly from large wheels, checking that the paste is pale ivory without dry fissures.
Ensure the PDO mark confirms production in Macedonia, Thessaly, or Lesbos using predominantly sheep milk.
The rules in short
A pulled-curd pasta filata cheese made primarily from sheep milk with a modest allowance of goat milk. Matured for several months in northern and central regions.
Serving ideas
- Fried crisp as a mild saganaki
- Layered into toasties and savoury filo pies
- Sliced simply alongside green olives and crusty bread
Substitutes
Provolone dolce, Caciocavallo.
Read more: A Guide to Greek Cheeses: Styles, Milk Types, and Uses.
Cooked in
Check the register. Designations are listed from our own working list and have not yet been checked against the EU register. Check eAmbrosia before relying on a name.