Kasseri cheese is a traditional Greek cheese that has gained popularity among cheese lovers for its distinctive flavor and versatility in culinary applications. Made from sheep’s milk, or a combination of sheep and goat’s milk, Kasseri is known for its semi-soft texture and rich, slightly tangy taste. This cheese is often enjoyed grilled, melted, or as part of a meze platter. Its unique characteristics and cultural significance make it a sought-after ingredient in Mediterranean cuisine. As noted by culinary experts, “Kasseri’s deliciously nutty flavor pairs well with a variety of dishes, making it a favorite among chefs and home cooks alike.” Whether you’re looking to enhance your favorite recipes or explore new flavors, Kasseri cheese is an excellent addition to your cheese board.
Preparation of Kasseri Cheese
Kasseri cheese is a traditional Greek cheese, made from sheep’s milk or a mixture of sheep and goat milk. Known for its rich, tangy flavor and elastic texture, it is often used in cooking and as a table cheese. Its history dates back to the Byzantine era, where it was a staple in the diets of shepherds and rural communities. Today, Kasseri continues to be a beloved ingredient in various dishes and is recognized for its unique taste and meltability.
History of Kasseri Cheese
The origins of Kasseri cheese can be traced back to the Byzantine Empire, where cheese-making was an essential part of the culinary culture. The name “Kasseri” is believed to come from the word “kassari,” which refers to the type of cheese made primarily in the region of Thessaloniki. Traditionally, it was made using raw milk and aged for a specific period, developing its distinct flavors. Over time, the cheese has gained popularity beyond Greece and is now enjoyed in various Mediterranean and Middle Eastern cuisines.
Ingredients for Kasseri Cheese
- 4 liters of fresh sheep’s milk (or a mix of 80% sheep’s milk and 20% goat’s milk)
- 1/4 teaspoon of liquid rennet
- 1 teaspoon of calcium chloride (optional, if using pasteurized milk)
- 1/4 teaspoon of mesophilic starter culture (e.g., MA4001 or MA4002)
- Salt (for brining and flavoring)
Step-by-Step Instructions to Make Kasseri Cheese
- Prepare the Milk: In a large stainless steel pot, pour in the fresh milk. Heat the milk gently to around 32-34°C (90-95°F).
- Add Calcium Chloride: If using pasteurized milk, dissolve the calcium chloride in a small amount of cool, non-chlorinated water and add it to the milk while stirring gently.
- Add Starter Culture: Sprinkle the mesophilic starter culture over the surface of the milk. Let it rehydrate for about 2-5 minutes, then stir it in gently.
- Let It Ripen: Cover the pot and let the milk sit for about 30 minutes, allowing the bacteria to acidify the milk.
- Add Rennet: Dilute the rennet in a small amount of cool, non-chlorinated water. Add it to the milk while stirring gently for about 30 seconds. Stop stirring and allow the milk to set undisturbed for 30-45 minutes, until it forms a gel-like consistency.
- Cut the Curd: Once the curd is firm, cut it into small cubes (about 1-2 cm) using a long knife or curd cutter. Allow the curds to rest for 5-10 minutes.
- Cook the Curds: Slowly heat the curds to 42°C (108°F) over the course of about 30 minutes, stirring gently to prevent clumping. This step helps the curds release whey.
- Drain the Curds: Once the curds are cooked, pour them into a colander lined with cheesecloth to drain off the whey. Allow the curds to drain for 15-20 minutes.
- Form the Cheese: Transfer the drained curds into a bowl and mix with salt to taste. Pack the curds tightly into a cheese mold, pressing down to eliminate any air pockets.
- Press the Cheese: Apply weight on top of the mold to encourage the cheese to firm up. Allow it to press for 6-8 hours or overnight in a cool place.
- Brine the Cheese: After pressing, remove the cheese from the mold and submerge it in a brine solution (water and salt) for about 12-24 hours, depending on your desired saltiness.
- Aging: After brining, dry the cheese and place it on a cheese mat in a cool, humid environment. Let it age for 2-3 months, depending on your flavor preference.
Enjoy Your Kasseri Cheese!
Once the cheese has aged to your liking, it can be sliced, melted, or added to various dishes. Enjoy the unique flavors of homemade Kasseri cheese in your culinary creations!
Frequently Asked Questions
What is Kasseri cheese?
Kasseri cheese is a traditional Greek cheese made from sheep’s milk, sometimes with a small percentage of goat’s milk. It has a semi-hard texture and a rich, tangy flavor.
How is Kasseri cheese made?
Kasseri is made through a traditional cheesemaking process involving curdling the milk, draining it, and then heating and stretching the curds before aging.
What does Kasseri cheese taste like?
Kasseri cheese has a slightly tangy and nutty flavor profile, with a creamy texture that makes it versatile for various dishes.
How do you use Kasseri cheese in cooking?
Kasseri cheese is great for grilling, melting in recipes, or adding to salads. It’s often used in traditional Greek dishes like *saganaki*.
Is Kasseri cheese suitable for melting?
Yes, Kasseri cheese is excellent for melting, making it popular for dishes that require a gooey cheese texture.
What dishes can I make with Kasseri cheese?
You can use Kasseri in *spanakopita*, grilled cheese sandwiches, pasta dishes, or as a topping for pizzas.
Is Kasseri cheese lactose-free?
Kasseri cheese is not completely lactose-free, but it has lower lactose levels than many fresh cheeses, making it more tolerable for some individuals.
How should I store Kasseri cheese?
Store Kasseri cheese in the refrigerator wrapped in parchment paper and then placed in an airtight container to maintain freshness.
Can Kasseri cheese be eaten raw?
Yes, Kasseri cheese can be enjoyed raw on cheese platters or salads, offering a delicious taste and texture.
How long does Kasseri cheese last?
When properly stored, Kasseri cheese can last for several weeks in the refrigerator, but it’s best consumed within a month for optimal flavor.
Is Kasseri cheese aged?
Yes, Kasseri cheese is aged for at least three months, which contributes to its flavor and texture.
What is the nutritional value of Kasseri cheese?
Kasseri cheese is a good source of protein and calcium but can also be high in fat and sodium, so moderation is key.
Where can I buy Kasseri cheese?
Kasseri cheese can be found in specialty cheese shops, Mediterranean markets, and some larger grocery stores, often in the international section.
What is the difference between Kasseri and Kefalotyri cheese?
While both are Greek cheeses, Kasseri is softer and has a milder flavor compared to the firmer and sharper Kefalotyri, which is also aged longer.
