Turkish Cheese and Wine - Live like a Local
Kasseri - Greek-Turkish cheese made from unpasteurized sheep milk with no more than 20% goat’s milk mixed in. It is a soft-textured, white crust, stringy cheese belonging to the pasta filata family like Provolone or Muenster. To obtain the correct texture and flavor, the cheese needs to be matured for a minimum of four months. It is used as a substitute to the famous mozzarella by many American consumers.