Kasseri

Our Wisconsin Kasseri is made with cow’s milk, yet is made with cultures that produce a flavor similar to traditional sheep milk Kasseri. It has a mild piquant flavor that is slightly tart, and a firm, semi-crumbly texture. Kasseri is used to make the classic Greek flamming dish, Saganaki, and is also a great grilling cheese. Goes well with Calamata olives, almonds, flat bread, and Pita bread. Pair with red wines.Cut from 10 pound wheels, sold by the pound, weights vary.