Kaseri

Kasseri is a medium-hard pale yellow cheese made from unpasteurized sheep milk with very little, if any, goat's milk mixed in. It's produced in both Greece and Turkey. It is a soft textured, stringy, chewy, hard-rind cheese and belongs to the pasta filata family of cheeses, like provolone. The use of fresh unpasteurized milk is necessary to obtain the correct flavor and texture, and aging of at least four months is required for the development of flavor. When aged it slightly resembles Parmesan or asiago though not as creamy.