At the Kourellas family dairy, our kasseri cheese is made to a recipe as old as the hills where our flocks roam.
Golden and buttery, kasseri has a delightfully springy texture, which develops as it matures for at least three months. It’s meltingly moreish in toasted sandwiches, grated into omelets, or wrapped in crisp fyllo pastry.
Ingredients: organic pasteurized sheep and goat’s milk, Natural sea salt, Vegetarian rennet, Lactic acid culture.