Kasseri is a traditional Greek cheese made from unpasteurized sheep's milk. It's mild, buttery taste make it an excellent table cheese, which is where it's most often enjoyed. Kasseri is one of the primary ingredients in the Greek specialty, Saganaki.
Production & Aging Minimum of 3 months though cheeses are aged for 6 months to a year
Appearance Pale yellow rind that's thin, smooth and glossy
Taste & Texture Firm and slightly crumbly, the off-white to pale yellow interior is smooth and elastic. Younger versions of Kasseri have a flavor that's delicate, sweet and tangy, while aged cheeses become salty and piquant
Beer Pairing Suggestions Stout