The Forktionary Angle
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Definition
A traditional Greek semi-hard, pale yellow cheese made from sheep's milk or a mix with goat's milk, known for its mild, tangy flavor.
Sensory Profile
TasteMild, Tangy, Slightly Salty, Nutty
TextureSemi-hard, Pliable, Smooth, Slightly crumbly when aged
AromaMilky, Mildly Pungent
AcidityMedium
Technical Metrics
Nutrition Facts
Per 28g (1 oz) Calories380 kcal
Total Fat30g
Saturated Fat20g
Trans Fat1g
Cholesterol90mg
Protein25g
Total Carbohydrate1g
Dietary Fiber0g
Total Sugars0g
Calcium800mg
Iron0.3mg
Potassium80mg
Chef’s Secret
For saganaki, pan-fry thick slices of Kasseri until golden and bubbly, then flambé with ouzo for a dramatic presentation.
Substitutions
Best Match
Provolone (mild)
1:1Similar semi-hard texture, meltability, and mild, slightly tangy flavor.
Monterey Jack
1:1Good meltability and mild flavor, but less tangy.
Kefalotiri
1:1Similar Greek sheep's milk cheese, but often harder and saltier.
Halloumi
1:1Greek cheese with high melting point for frying, but texture and flavor are distinct.
Buying Guide
Look for firm, uncracked wheels or wedges. Store wrapped in parchment or wax paper in the refrigerator.
Flavor Pairings
Greek olives crusty bread fresh tomatoes ouzo retsina wine. Used for saganaki (fried cheese).