I·ATE Food Term of the Week: Kasseri

Kasseri cheese

KasseriKasseri is a semi-hard to hard, yellow PDO cheese produced in the regions of Thessaly, Macedonia, Xanthi and Lesvos in North Greece, but you can also find it in Bulgaria and Turkey. It is composed of  sheep’s milk or a mixture of sheep’s and minimum of goat’s milk. The milk should be curdled within 48 hours after milking and it may be raw or pasteurized. The Kasseri cheese is shaped into cylindrical heads, 30 cm in diameter and 10 cm high, immersed in natural wax. It should mature for at least 3 months before consumption. At the end of the production process, it has a compact mass with no holes and a smooth and sweet taste. Its aroma is mild and pleasant. If you have ever tasted the Italian provolone cheese then you may be able to feel how the Kasseri tastes. 

The history of Kasseri is quite long. During the 19th century the Caciocavallo cheese has been spread into different countries. The Caciocavallo, which is the predecessor of Kasseri, arrived in Greece between the years 1885 and 1890 and was spreading reaching Thessaly, via Romania, Bulgaria and Eastern Romania. It was first, known as “Kaskavali” but later the term “Kasseri” replaced it. The “Kasseri” etymologically originated from the Turkish term “Kaşer” (cheese), which originates from the Latin term “caseus” (cheese). Moreover, in 1994, the Kasseri cheese was recognized as a Protected Designation of Origin product produced in Northern Greece in regions of Macedonia, Thessaly, Lesvos and Xanthi.  


How to serve it:

We eat Kasseri raw, especially when it is particularly mature. You can serve it as part of a cheese plate with other kinds of cheeses (camembert, parmesan and blue cheese), some cold cuts (salami or ham) and some dried fruits or even better with a spicy chantey. It is also widely used for pies and sandwiches with jamon or as topping for pasta and soups. Generally, we can add Kasseri when we need a cheese that does not melt completely when heated but retains its elasticity.



Kasseri, Wikipedia, en.wikipedia.org/wiki/Kasseri, Accessed October 2019.

Κασέρι, Βικιπαίδεια, el.wikipedia.org/wiki/κασερι, Accessed October 2019.

GASTRONOMIE Les fromages jaunes grecs : graviera, kasseri, san michali, January 2018, lepetitjournal.com/athenes/gastronomie-les-fromages-jaunes-grecs-graviera-kasseri-san-michali-221541, Accessed October 2019.

antonia pappaAntonia Pappa – Communication trainee at the Terminology Unit

Born in Greece in 1992. She holds a Bachelor degree of Communication, Culture and Media and she worked, for three years, for a newspaper and food magazines in Greece. Antonia is now taking a Master’s degree in International Marketing and Communication and is working her thesis about social media advertising. In her free time, she likes travelling, doing yoga and going for a walk with her dog.