A guide to kasseri — Greece's mellow, pale yellow sheep's-milk cheese. Its pulled-curd texture, mild flavor, and the famous flaming saganaki.
Kasseri is one of Greece's most popular cheeses — a semi-hard, pale yellow sheep's-milk cheese that's milder and creamier than feta and wonderfully suited to melting. Best known abroad as the cheese set aflame in tableside saganaki, it's a versatile and approachable Greek classic.
What Kasseri Is
Kasseri is a Protected Designation of Origin (PDO) cheese made primarily from sheep's milk, sometimes blended with a little goat's milk, in parts of Greece. It's a pasta filata-style cheese, made by a stretched-curd process related to that of provolone and kashkaval (to which it's closely related). It's aged for several months, producing a firm but supple, mellow cheese quite different from Greece's famous brined feta.
Flavor and Texture
Kasseri is firm yet supple and smooth, pale yellow, with a mild, savory, slightly tangy and salty flavor and a pleasant sheep's-milk richness. It's much milder and creamier than feta, without the sharp brine, and has a chewy, elastic texture typical of pulled-curd cheeses. Its gentle, buttery character makes it an easy, crowd-pleasing cheese for eating and cooking alike.
A Great Melting Cheese
Thanks to its stretched-curd structure, kasseri melts smoothly and stretchily, which is central to its appeal. This makes it the classic choice for melted Greek dishes and a fine substitute for provolone or mozzarella in many recipes. Its mild flavor and excellent melt let it shine in cooked dishes without overpowering.
The Saganaki Connection
Kasseri is one of the traditional cheeses used for saganaki, the beloved Greek dish of pan-fried cheese. A slice of cheese is floured and fried until golden and gooey, then squeezed with lemon and eaten hot. In some Greek-American restaurants, saganaki is famously flambéed tableside with a splash of brandy and a cry of "Opa!" Kasseri's firm texture and good melt make it well suited to this preparation, alongside other cheeses like graviera and kefalograviera.
How to Use Kasseri
Kasseri is versatile. Slice it for sandwiches and meze platters, melt it into saganaki, toasties, and baked dishes, or grate it over pasta and gratins. It's lovely simply with bread, olives, and tomatoes as part of a Greek spread, and it pairs well with the bright, fresh flavors of Greek cooking. Its mild creaminess makes it a friendly all-purpose cheese.
Pairings
Kasseri pairs with Greek wines and spirits — including crisp whites and ouzo — as well as with beer. On the plate, it goes with olives, tomatoes, cucumbers, fresh bread, and the herbs and olive oil of Greek cuisine. A squeeze of lemon is the classic finish for fried kasseri.
Buying and Storing
Kasseri is sold in blocks and wedges, available at Greek and Mediterranean markets and many supermarkets. Store it wrapped in the fridge and use within a week or two. Slice or grate it fresh, and bring it to room temperature before serving on a board.
Frequently Asked Questions
Is kasseri like feta?
No. Kasseri is a semi-hard, mellow, pulled-curd sheep's-milk cheese, much milder and creamier than the sharp, brined feta.
Is kasseri good for melting?
Yes. Its stretched-curd structure melts smoothly, making it ideal for saganaki, toasties, and baked dishes.
What is saganaki?
A Greek dish of pan-fried cheese, served golden and hot with lemon, and sometimes flambéed tableside in restaurants.