Kasseri is the centuries old melting cheese of Greece. Our Kasseri, made by Mt Vikos, is made only in the months when the milk is creamy and sweet, from the fresh milk of free-ranging sheep and goats. Subsequently, the cheese is consistently rich. After the curd is warmed, it is hand stretched and kneaded, then put into molds. The cheese rounds are placed in special aging rooms for six months. The flavor continues to develop and improve even after it has been packed. When left at room temperature for a few hours, the cheese becomes buttery and tastes magnificent. Even though kasseri has been made for centuries, the curds are hand-kneaded. No antibiotics are given the animals whose milk is used to make this fabulous cheese, and it contains no preservatives, additives, or calcium chloride.

Country: Greece

Milk: Sheep, Goat

Aging: At least 6 months

Consistency: Semi-Hard, Firm, Creamy

Taste: Rich, Buttery

Amount: 1/3 LB