Of Greek descent, this off-white cheese was originally made from either sheep’s or goat’s milk.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.
Slightly sharp and tart.
GOES WELL WITH
Pita bread, kalamata olives, and almonds.
Chianti, Sauvignon Blanc, and Zinfandel.