Kasseri Cheese Substitute

Kasseri, also known as Kayseri or Ksara in Turkey, is a famous Greek cheese with its peculiar taste, which is used in delightful delicacies.

Notably, this cheese has been created with goats and sheeps milk since the nineteenth century, but it is normally made with cows milk in the US or ewes milk elsewhere in Eastern Europe.

This page contains further information about Kasseri cheese and recipes that utilize it. Furthermore, it addresses potential possible replacements in the event that you are unable to get some Kasseri cheese, as well as what separates it from other cheeses.

All of this has been planned for your convenience. Continue reading.

What is Kasseri Cheese

Kasseri cheese is a light yellow medium-hard or hard cheese made from sheep milk that contains up to 20% goat milk. The cheese has a semi-hard to firm texture, is smooth rather than crumbly, chewy, and has a tough peel.

Kasseri cheese belongs to the pasta filata cheese family, which also includes fresh and matured cheeses like mozzarella and provolone or Caciocavallo.

Despite the fact that the cheese must be prepared particularly in the Greek regions

Kasseri protected designation of origin from Thessaly, Macedonia, Lesbos, or Xanthi.

Notably, kasseri comes from the Turkish word kaer, which comes from the Hebrew word kosher.

Kasseri Cheese Uses in Recipes

Because of its rubbery texture and salty, buttery taste, Kasseri cheese is an excellent melting cheese. Kasseri is a key component in the traditional Greek meal saganaki.

The cheese is also a popular element in many Turkish dishes, and it is often served with pastries at breakfast or with wine and mezes, or small appetizers. Here are some intriguing recipes that use Kasseri cheese:

• Baked Kasseri Cheese Spread
• Grilled Summer Squash and Kasseri Cheese
• Kasseri Cheese Pie with Pastor
• Saganaki Fried Greek Cheese Appetizer
• Greek Flaming Cheese
• Pan-Seared Saganaki
• Delicious Bread Rolls with Kasseri Cheese
• Greek Moussaka
• Pastitsio
• Lightened Up Greek Nachos
• Pita Kaisarias in Phyllo Cups
• Chicken Stuffed with Kasseri Cheese
• Lamb Burgers with Kaserri Cheese
• Breakfast Poutine with Kasseri Cheese
• Pumpernickel Kasseri Crackers

Kasseri Cheese Substitutes

Kasseri cheese melts readily and may be fried, grilled, sautéed, or brandy-saganaki-styled. It also works well when shredded and used to omelets or sandwiches.

If you don’t have any kasseri cheese on hand, you’ll need to find a replacement. I’ve compiled a list of delicious cheeses that may be substituted for Kasseri. Examine them out:

Colby

Colby is a mild-flavored, moist-textured cheese with a similar flavor profile to cheddar. When shredded over baked goods, nachos, or grilled in a cheese sandwich, it melts nicely.

Notably, the mild taste and creamy texture of Colby cheese make it an excellent complement to sandwiches, burgers, casseroles, and other foods that call for melted cheese. It’s also tasty and pairs nicely with fruits like apples and pears.

In recipes, Colby may be used as a kasseri cheese alternative. This cheese has a texture and flavor comparable to kasseri, and since it is not made from sheep or goat milk, it may not have the same strong flavor or sweet aftertaste. Regardless, it does an excellent job.

Oh well, unless you’re attempting to impress your Greek visitors, using Colby as a replacement will be appropriate for their tastes.

Mozzarella

Yes, this is an excellent substitute for kasseri cheese in a dish that asks for it.

Mozzarella has a mild, creamy taste, a smooth, elastic texture, and a wonderful melty condition. It’s a pasta filata-style cheese that adds texture and consistency.

Notably, mozzarella has a spongy feel comparable to kasseri cheese and excellent melting properties. So, if you’re cooking kasseropita, a typical Greek pie, mozzarella is a great substitute.

Both forms of cheese become creamy when cooked, making them great for topping pizzas or pasta bakes.

When comparing the taste of Kasseri cheese to that of mozzarella, Kasseri cheese has a harsher, saltier tone and flavor.

So, if you don’t like strong tastes or are cooking for someone who does, this may be a plus.

Caciocavallo

This is a fantastic option to consider when seeking for kasseri cheese substitutes for your recipe.

Caciocavallo is a pasta-filata cheese made in southern Italy from sheep or cow milk. Its name, which translates as “cheese on horseback,” derives from an Italian custom of ripening cheese forms in pairs on a wooden board.

This cheese is superb, in my opinion. The taste of caciocavallo is robust, acidic, and salty, with a springy texture comparable to kasseri.

The cheese has a teardrop form with a firm edible rind. It has the taste of vintage Southern Italian Provolone cheese.

It may be shredded into spaghetti, melted into pastries, or served with antipasto.

Frequently Asked Questions (FAQs)

What type of cheese is kasseri cheese? 

Kasseri cheese is a light yellow medium-hard cheese prepared with pasteurized or unpasteurized sheep milk and up to 20% goat milk.

How do you use kasseri cheese?

Kasseri cheese is a popular table cheese in Turkey and Greece, where it is often eaten at room temperature with pastries, sandwiches, or omelets. Furthermore, due of its rubbery texture and salty, buttery taste, kasseri makes an excellent melting cheese.

What is the best way to eat Kasseri cheese?

Kasseri cheese is best eaten hot, while still soft on the interior. Then you may serve it with additional appetizers like yogurt, cucumber, and garlic dip.

Conclusion

Kasseri cheese has a reputation for being a delightful cheese with excellent melting properties. The cheese, however, may not always be accessible for your use.

If you want to cook a classic Greek dish that requires kasseri cheese, I recommend using one of the finest kasseri cheese alternatives recommended in this article.

Though neither will completely duplicate the original cheese features, they have been shown to have excellent melting properties and will not overpower your dish with a strong taste.