Kasseri

Kasseri is a traditional Greek semi-hard cheese made primarily from sheep's milk, though a small percentage of goat's milk is often blended in. It holds a Protected Designation of Origin (PDO) status in the European Union, which mandates its traditional Greek production methods. The use of sheep's milk gives it a distinct, slightly tangy flavor.

Kasseri is widely used in Greek cuisine and is most famous as the primary cheese used in "saganaki," a pan-fried cheese appetizer. Because it has a high melting point and a firm texture, it holds its shape beautifully when pan-seared until golden brown. It is also commonly eaten on its own, used in sandwiches, or grated over pasta dishes.

Kasseri has a mild, slightly tangy, and somewhat salty flavor with a smooth, elastic texture when melted. It belongs to the "pasta filata" family of cheeses, similar to provolone, where the curds are stretched in hot water. This process gives the cheese its stringy, pliable characteristics and a subtle buttery finish.

If you are making saganaki or a Greek dish that calls for Kasseri, a young aged Provolone or Kefalotyri can serve as an acceptable substitute. Provolone offers a similar "pasta filata" texture and mild flavor profile that melts well. Kefalotyri is much harder and saltier, so it works best when you need a firm grating cheese rather than a melting one.