Kasseri
A semi-hard cheese produced traditionally from sheep's milk or from a mixture of sheep^s milk and goat's milk.
Geographical area: Macedonia, Thessaly and the prefectures of Xanthi and Lesvos.
This cheese has been produced in Greece since at least the last century. It is a popular product which is produced using traditional technology and ripened in installations within the defined geographical areas.
After coagulation of the milk the cheese curd is broken up and allowed to stand for 5-10 minutes. It is then heated to 38-40°C under
constant stirring and then left to settle. After this it is removed and left to drain and ripen until the pH falls to about 5,2. It is then cut into slabs, immersed in water at a temperature of
70-80°C, kneaded until it becomes a malleable mass of even consistency and thenput into moulds for two to three days. Its surface is salted 12-14 times. The cheese is ripened at 180C for not less than 3 months.
