Kasseri

A traditional Greek semi-hard cheese made primarily from sheep’s milk (with up to 20% goat’s milk), known for its smooth, elastic texture and mildly tangy flavor. It melts beautifully, making it ideal for cooking, grating, or enjoying on its own. Greece (PDO-protected; must be produced in Thessaly, Macedonia, Lesbos, or Xanthi). Mildly tangy, slightly sweet, and buttery with a distinctive richness from sheep’s milk.