Who Makes Kasseri Cheese?

In Wisconsin, cheesemakers

make a version of kasseri that is a blend of 75% cow milk and 25% sheep milk. They also make a cow milk version that uses cultures to make the flavor much like that of traditional sheep milk. Kasseri has a mildly piquant, slightly tart flavor with a firm, slightly crumbly texture.

What cheese is similar to kasseri?

Kasseri is a versatile cheese that can be used for many purposes, such as for grating, as an ingredient in casseroles, and for grilling. If Kasseri cheese is unavailable, Italian provolone can be used as a substitute.

Where is kasseri cheese from?

Kasseri. Originally produced from ewe's milk in Greece and Bulgaria, this firm table cheese is now made from whole cow's milk and special cultures in Wisconsin. It is aged at least 4 months, at which time it develops a slightly piquant, yet smooth and mellow flavor.