19 results for "Kasseri" between $2.00 and $50.00

Kasseri is only made in the months when the milk is creamy and sweet, from the fresh milk of free-ranging sheep and goats. As a result, 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. It can be used as a table cheese, served as an appetizer or sauteed with fresh vegetables.

In early Greek mythology, the ability to make cheese was referred to as &quote;a gift of everlasting value.&quote; In modern Greece, the most basic sheep cheeses are called Kasseri. They are made in large wheels of fairly firm cheese. Kasseri is made from a careful blend of 75% sheep's and 25% goat's milk. It is a subtle cheese with a hint of olives in its flavor. Its texture is at first waxy and becomes oily as it reaches room temperature. During manufacture, once the cheeses are set in their molds...

In early Greek mythology, the ability to make cheese was referred to as "a gift of everlasting value." In modern Greece, the most basic sheep cheeses are called Kasseri. They are made in large wheels of fairly firm cheese. Kasseri is made from a careful blend of 75% sheep's and 25% goat's milk. It is a subtle cheese with a hint of olives in its flavor. Its texture is at first waxy and becomes oily as it reaches room temperature. During manufacture, once the cheeses are set in their molds, they are...

Kasseri is a medium-hard pale yellow cheese made from unpasteurized sheep milk with very little, if any, goat's milk mixed in, in Turkey and Greece. It is a soft textured, stringy rather than crumbly, chewy, hard-rind cheese and belongs to the pasta filata family of cheeses, like provolone. The use of fresh unpasteurized milk is necessary to obtain the correct flavor and texture, and aging of at least four months is required for the development of flavor. In its aged stage it faintly resembles Parmesan...

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Firm, tangy Greek style cheese. Excellent as an appetizer, in hot dishes and on salads. Aged sixty days or more.

Kasseri is a medium-hard pale yellow cheese made from unpasteurized sheep milk with very little, if any, goat's milk mixed in, in Turkey and Greece. It is a soft textured, stringy rather than crumbly, chewey, hard-rind cheese and belongs to the pasta filata family of cheeses, like provolone. The use of fresh unpasteurized milk is necessary to obtain the correct flavor and texture, and aging of at least four months is required for the development of flavor. In its aged stage it faintly resembles...

Kasseri is an outstanding table cheese. Kasseri is creamy gold in color and resilient in texture. It has a mild, buttery taste with a hint of olive flavor. This cheese is waxy when refrigerated and it becomes oily when it reaches room temperature. Due to it's high melting point, Kasseri remains solid when heated and it is usually grilled or fried in olive oil.

Kasseri is an outstanding table cheese. Kasseri is creamy gold in color and resilient in texture. It has a mild, buttery taste with a hint of olive flavor. This cheese is waxy when refrigerated and it becomes oily when it reaches room temperature. Due to it's high melting point, Kasseri remains solid when heated and it is usually grilled or fried in olive oil.