KASSERI Meaning and
Definition
-
Kasseri is a type of semi-hard cheese that is traditionally made from sheep's milk, although it can also be produced using a combination of sheep and goat milk. It originated in Greece and is considered one of the most popular Greek cheeses.
The texture of kasseri is smooth and firm, similar to cheddar or mozzarella cheese. It has a creamy yellow color and a slightly salty taste. The aging process for kasseri can vary, with some varieties being aged for a few months while others are aged for longer periods, developing a stronger flavor profile.
Kasseri cheese is well-known for its versatility in cooking. It can be sliced, grated, or melted, making it suitable for a wide range of dishes. It is commonly used in traditional Greek and Mediterranean cuisine, adding a rich and savory taste to various recipes. Kasseri cheese is often enjoyed on its own, served with bread or crackers, or used as a topping for salads, roasted vegetables, or pasta dishes. It can also be melted over meat and vegetables in dishes like saganaki or used in traditional Greek sandwiches such as souvlaki.
Overall, kasseri is a semi-hard Greek cheese known for its smooth texture, slightly salty taste, and excellent melting properties. Its versatility and distinct flavor make it a popular choice in both traditional and modern culinary applications.
Etymology of KASSERI
The word "kasseri" comes from the Turkish language. It is derived from the Turkish word "kaşar", which means "to brine". "Kaşar" refers to a type of cheese made in Turkey, which is similar to the Greek cheese "kasseri". Over time, the term "kasseri" became widely used to describe this type of cheese in English as well.
