What is the cheese of the Kaseri?

Traditional Greek semi-hard cheese, Caser cheese is a famous alternative to Mozzarelle. Historically, it is one of the best two oldest cheeses in the world. Although it is not so well known outside Greece, it is considerably used in local Greek foods and is required in a number of Greek recipes. Cheese enthusiasts like to compare it to Feta cheese and discuss the characteristics and benefits of each of them. Those who enjoy mature cheeses can prefer the caasers because it can improve with age.

Caseri cheese can be made of 80% sheep milk and no more than 20% goat's milk. It bears the taste of both of these types of milk and creates a clear taste that is uniquely inherent. For example, a certain experience of tasting can be expected when the cheese of the caaser smells for the first time, because the odor of the cheese is pungent and its taste is initially very salty. However, surprising sweets will soon retreat. This is partly due to the high percentage of sheep milk used.

The color of the Caseri cheese is usually light yellow. JE it is a mild, tasty, butter taste makes it a favorite choice to entertain guests. Its texture is a spring. Depending on the diversity of cheese, it can be oily on the fingers or even dry in the mouth. Its diversity and processes of creation that enter it will determine the specific properties of cheese. For example, its fat content can be anywhere from 24% to 45%.

While the cheese of the caaser can be used in various recipes and food from appetizer to appetizer, its properties cause it to be suitable for use as table cheese. It is not uncommon for it to be consumed alone at room temperature. The hosts can offer it to guests who just want refreshments during an occasional visit. It is generally considered to be good cheese for sandwiches. It can even be used as a pastry.

Caseri cheese contains no bark, but the flow of the crust is white, creamy and steep to the touch. In addition, the Caseri cheese undergoes a large ripening process. Cheese must ripen noname three months before it can be consumed. When buying cheese in a grocery store, it is usually identified by its circular or almost circular shape. It may come in any weight, but it is usually vacuum in plastic packets to protect its freshness.