26 results for "Kasseri" between $0 and $220
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Originating in Greece, Kasseri has a mild, slightly tart flavor with underlying sweetness. It is delicious plain or sauted as in the Greek dish saganaki.
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After the curd is warmed, it is hand stretched and kneaded and then put into special molds. The cheese rounds are placed in special aging rooms for six months. The flavor continues to develop and improve even after it has been packed. When left at room temperature for a few hours, the cheese becomes buttery and tastes great. Melted Mt. Vikos Kasseri has more flavor than most cheeses in the world. Kasseri is a great table cheese, excellent melted in sandwiches, omelets, pizza, and casseroles, and...
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Originating in Greece, Kasseri has a mild, slightly tart flavor with underlying sweetness. It is delicious plain or sauted as in the Greek dish saganaki.
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Kasseri is an outstanding table cheese. Kasseri is creamy gold in color and resilient in texture. It has a mild, buttery taste with a hint of olive flavor. This cheese is waxy when refrigerated and it becomes oily when it reaches room temperature. Due to it's high melting point, Kasseri remains solid when heated and it is usually grilled or fried in olive oil.
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Barrel-Aged Feta is produced from December through April from a blend of all natural sheep and goat's milk taken from free-ranging herds. By the end of the four month aging period, a wonderfully creamy, rich, complex flavor is fully developed. (8 oz.). Manouri is essentially a sheep's milk "cream cheese", made by adding sheep's milk cream to the whey from the feta production. Try some with Glazed Figs. It's fantastic! (8 oz.). Kasseri is made from a careful blend of 75% sheep's and 25% goat's milk...
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Originating in Greece, Kasseri has a mild, slightly tart flavor with underlying sweetness. It is delicious plain or sauted as in the Greek dish saganaki.
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Our Wisconsin Kasseri is made with cow's milk, yet is made with cultures that produce a flavor similar to traditional sheep milk Kasseri. It has a mild piquant flavor that is slightly tart, and a firm, semi-crumbly texture. Kasseri is used to make the classic Greek flamming dish, Saganaki, and is also a great grilling cheese. Goes well with Calamata olives, almonds, flat bread, and Pita bread. Pair with red wines.
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This item is sold by weight. For this reason, do not pay by PayPal if ordering this item. Your order will be CANCELLED and your money refunded. Please expect at least a $1.00 increase on the shipping charges.
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Kasseri is an outstanding table cheese. It is creamy gold in color and resilient in texture. It has a mild, buttery taste with a hint of olive flavor. This cheese is waxy when refrigerated and it becomes oily when it reaches room temperature. Due to it's high melting point, Kasseri remains solid when heated and it is usually grilled or fried in olive oil.
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Kasseri is the centuries old melting cheese of Greece. Our Kasseri, made by Mt Vikos, is made only in the months when the milk is creamy and sweet, from the fresh milk of free-ranging sheep and goats. Subsequently, the cheese is consistently rich. After the curd is warmed, it is hand stretched and kneaded, then put into molds. The cheese rounds are placed in special aging rooms for six months. The flavor continues to develop and improve even after it has been packed. When left at room temperature...
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6 ounces Kasseri is the melting cheese of Greece. Mt. Vikos Kasseri is made only during the months when the milk is creamy and sweet making the cheese consistently rich. Kasseri is ideal in warm sandwiches or as a table cheese.
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Kasseri is the melting cheese of Greece. Kasseri is made only in the months when the milk is creamy and sweet, making the cheese consistently rich. After the curd is warmed, it is hand stretched and kneaded and then put into special molds. The cheese rounds are placed in special aging rooms for 6 months. The flavor continues to develop and improve even after it has been packed. Mt. Vikos Kasseri is made from fresh milk of free-ranging sheep and goats. The texture of the cheese is firm and creamy...
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Kaseri aged Over 90 days. Made from 100 percent pasturized milk. Moisture 40 percent. Product of Greece.
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Kasseri Cheese (stella) 8oz (227g)
Firm, tangy Greek style cheese. Excellent as an appetizer, in hot dishes and on salads. Aged sixty days or more.
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Sharp, tangy table cheese. Excellent flavor, once you get started it's hard to stop (especially if you add a crisp white wine and some spicy cracked green Sicilian olives). This bulk item is sold by the pound. Perishable, it must be shipped second-day air or sooner.
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Cheese Specialty Kasseri Clear Wax Whl 10# rw - Sold by LBS
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In early Greek mythology, the ability to make cheese was referred to as "a gift of everlasting value." In modern Greece, the most basic sheep cheeses are called Kasseri. They are made in large wheels of fairly firm cheese. Kasseri is made from a careful blend of 75% sheep's and 25% goat's milk. It is a subtle cheese with a hint of olives in its flavor. Its texture is at first waxy and becomes oily as it reaches room temperature. During manufacture, once the cheeses are set in their molds, they are given a brine...
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Greek Kasseri Cheese 1 lb cut from bulk ( Matis Bros or Divani )
Kasseri is an outstanding table cheese. Kasseri is creamy gold in color and resilient in texture. It has a mild, buttery taste with a hint of olive flavor. This cheese is waxy when refrigerated and it becomes oily when it reaches room temperature. Due to it's high melting point, Kasseri remains solid when heated and it is usually grilled or fried in olive oil.
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Kasseri is an outstanding table cheese. Krinos Kasseri is creamy gold in color and resilient in texture. Kasseri has a mild, buttery taste with a hint of olive flavor. This cheese is waxy when refrigerated and it becomes oily when it reaches room temperature. Due to it's high melting point, Kasseri remains solid when heated and it is usually grilled or fried in olive oil.
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Kasseri is an outstanding table cheese. Kasseri is creamy gold in color and resilient in texture. It has a mild, buttery taste with a hint of olive flavor. This cheese is waxy when refrigerated and it becomes oily when it reaches room temperature. Due to it's high melting point, Kasseri remains solid when heated and it is usually grilled or fried in olive oil.
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(US)
