Kasseri cheese is a semi – hard yellow cheese, made by pasteurized Greek sheep milk.
It has elastic texture with pungent and mild flavor.
Tips: Consumed as an appetizer, side dish or in sandwiches.
You can also taste it, accompanying it with a Chardonnay wine.
It is recommended to leave it at room temperature for 20-30 minutes in order to release the unique aroma of the sheep’s milk fat.
|1 kg||3 kg||400 g|