Description
The Kasseri PDO is a hard cheese or semi-hard cheese made with sheep's milk, alternatively with ovine milk mixed with small amounts of caprine milk.
Production Area
The production area of the Kasseri PDO is within the prefectures of Thessaloniki, Chalkidiki, Kilkis, Grevena, Pieria, Pella, Florina, Kozani, Kastoria, Kavala, Drama and Serres in the Macedonia region, in the prefectures of Larissa, Trikala, Karditsa and Magnesia in the Thessaly region, on the island of Lesbos and in the prefecture of Xanthi.
Production Method
The traditional method foresees the milk curdling at a temperature of 34-36°C for about half an hour, until the curd is obtained, which is then separated and left to rest for 5-10 minutes. After that, it is heated to 38-40°C, mixed continuously and finally left to deposit for approximately 10 minutes. Once ready, the curd is extracted, pressed by hand until a compact mass is obtained, put in specific cloths and left to drip until the pH stabilises at approximately 5.2. Once the adequate maturation level is reached, the paste is cut into slices, immersed in water at 70-80°C and kneaded until a malleable and homogeneous mass is obtained, which is placed in special moulds, where it stays for two or three days. Subsequently, the cheese is dry salted superficially 12-14 times, washed, dried superficially and then placed to mature in rooms with a temperature below 18°C for approximately three months.
Appearance and Flavour
The Kasseri PDO is a compact cheese with an ivory colour, usually without holes or with small and sparse pores. It has a relatively hard and rather thin rind with a light yellow colour, and is usually coated with paraffin wax. It has a rectangular shape, about 35 cm long, or cylindrical with a diameter of 25-30 cm and a length of 7-10 cm. It has a tasty flavour, consistent in the mouth and slightly salty.
History
The Kasseri PDO was brought to life in the Pindus Mountains at the beginning of the 19th century, when it spread throughout various towns, where it was known with different names, approximately 14. In Greece it spread between 1885 and 1890, passing through Bulgaria and Romania. Initially, it was called kaskavali, taking its name from the Italian Caciocavallo, but later on, it took on the name Kasseri.
Gastronomy
The Kasseri PDO should be kept in the refrigerator. This product is a table cheese that can be consumed on its own or with bread, for example as an appetizer served with ouzo, a traditional Greek beverage. It can be cooked or used for salads, or even to flavour typical dishes from the local gastronomy, especially as melting cheese in the preparation of dishes such as the kasseropitta, and to fill toasts and sandwiches, given its good melting property.
Marketing
The product is sold as Kasseri PDO. It is marketed pre-packaged in cylindrical or quadrangular whole moulds, by weight or sliced to fill toasts and sandwiches.
Distinctive Features
The milk with which the Kasseri PDO is made originates from sheep and goat races that are bred in the traditional manner, adapted to a delimited geographic area and with a nutrition based on this area's typical flora.
