Kasseri is a well-known semi-hard, pale yellow cheese with a unique flavor and stringy texture. Traditionally made with sheep’s milk, or with a bit of goat milk mixed in. It is aged for a minimum of four months, and has a mild buttery taste.
Typically served as a table cheese in Greece, Turkey and the Balkans, it is also a popular choice for dishes requiring melting cheese such as saganaki. In the US Kasseri is often used as a substitute for mozzarella.