Difference between revisions of "Kasseri"
Jump to navigation
Jump to search
m |
|||
| Line 1: | Line 1: | ||
| − | '''Kasseri''' is traditional Greek cheese, of "pasta filata" type, with controlled Denomination of Origin (DOC). It is manufactured from ewe's milk or a mixture with | + | '''Kasseri''' is traditional Greek cheese, of "pasta filata" type, with controlled Denomination of Origin (DOC). It is manufactured from ewe's milk or a mixture with goat's milk in the regions of [[Macedonia]], [[Thessaly]], [[Mytilene]] and [[Xanthi]]. |
'''Kasseri''' is a semi-hard cheese which is consumed as table cheese or used in the preparation of pizza. The mean composition of '''Kasseri''' is : moisture 42.2%, fat 25.2%, protein 25.8%, salt 3.1% and pH 5.7. | '''Kasseri''' is a semi-hard cheese which is consumed as table cheese or used in the preparation of pizza. The mean composition of '''Kasseri''' is : moisture 42.2%, fat 25.2%, protein 25.8%, salt 3.1% and pH 5.7. | ||
[[Category:Greek Cheese]] | [[Category:Greek Cheese]] | ||
Latest revision as of 17:47, June 20, 2006
Kasseri is traditional Greek cheese, of "pasta filata" type, with controlled Denomination of Origin (DOC). It is manufactured from ewe's milk or a mixture with goat's milk in the regions of Macedonia, Thessaly, Mytilene and Xanthi.
Kasseri is a semi-hard cheese which is consumed as table cheese or used in the preparation of pizza. The mean composition of Kasseri is : moisture 42.2%, fat 25.2%, protein 25.8%, salt 3.1% and pH 5.7.