Heritage: Kasseri originated in Greece and was made of sheep’s milk and sometimes goat’s milk. In Wisconsin, cheesemakers make a version of Kasseri that is a blend of 75% cow’s milk and 25% sheep’s milk. They also make cow’s milk versions that use cultures to make the flavor much like that of traditional sheep’s milk Kasseri.
Description: Mild, piquant, slightly tart flavor. Firm, slightly crumbly texture. Cube this Greek-style cheese for cheese trays; grate or shred in cooked and baked dishes.
Appearance: Off white; some are slightly crumbly, others are firm
Texture: Firm, smooth. Should not have pooled or free liquid butterfat.
Flavor: Mildly piquant, slightly tart
We have Kasseri Cheese in stock! Item # 7363112
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