Kasseri originated in Greece and was made of sheep milk and sometimes goat milk. U.S. cheesemakers commonly make a version of Kasseri that is a blend of 75% cow milk and 25% sheep milk. They also make a cow milk version that uses cultures to make the flavor much like that of traditional sheep milk. Kasseri has a mildly piquant, slightly tart flavor with a firm, slightly crumbly texture.

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