Kasseri

Of Greek descent, this off-white cheese was originally made from either sheep’s or goat’s milk. In Wisconsin, Kasseri is made from 75 percent cow’s milk and 25 percent sheep’s milk. Kasseri is firm and smooth in texture. It can be served cubed on cheese trays or grated and cooked into many dishes.

FLAVOR

Slightly sharp and tart.

GOES WELL WITH

Pita bread, kalamata olives, and almonds.

PAIRS WITH

Chianti, Sauvignon Blanc, and Zinfandel.