DescriptionA classic shepherd's cheese from the mountain pastures of the Balkans, especially Greece and western Turkey. Made of sheep's milk, with the occasional dose of goat's milk. Kasseri is mellow and salty (in a good way), with a pliable, stringy texture like provolone or aged mozzarella. Serve bathed in olive oil, with crusty bread and a glass of simple country red wine.Cheese 101Learn the essentials — from buying to serving
Made From 100% Sheeps Milk, Water, Bacterial Culture, Salt, Rennet. Color Product Of Greece.