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Mar 29, 2012 04:40 PM

Greek kasseri Cheese

Out of curiosity, I bought some Greek kasseri Cheese. I ate it plain...wasn't impressed. I looked on line for some recipes to use it in. There are not very many, pizza and some casseroles that looked intriguing. I would like to know if there are any other recipes that I can use this cheese for. Any suggestions from CH'ers that I can use this in? Or just any opinions of the recipes online.

Thanks in advance

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    1. Put in at the end of a pork stew with lots of herbs and a few potatoes. One of my favorites in Greece and first had at a Greek restaurant in Frankfurt/Main Germany. The one in Germany, still going strong 25 years later, usually used better ingredients than those I had in Greece.

      4 Replies
      1. re: INDIANRIVERFL

        The Cheeseboard in Berkeley, CA makes my favorite bread with whole olives and chunks of Kasseri.

        1. re: chocolatetartguy

          Really? Ok Im going to go and try it on my lunch--thanks

          1. re: ROCKLES

            Lost my restaurant diary when the boat sank last year, so this is by memory. I don't cook it often as it is hard to find the cheese. Accept no substitutes.

            One inch cubes of pork loin browned. Add finely chopped onion, salt, black pepper, marjoram, thyme, and a little oregano. Helps to have the herbs on the stem for removing at the end. Mix sweet paprika with some tomato paste and add to the pot. Add some light red wine and cook for about one hour. Add potatoes cut to the same size as the pork. Add as little water as possible to keep from scorching. Put the cheese in the last 5 minutes or so.

            In Greece I had it with chopped sweet peppers, or field greens, and once squash. But my favorite is the original meat and potatoes with cheese and scant sauce. It was never soupy.

        2. Please try some Kefalograviera.

          1 Reply
          1. re: Cheese Boy

            is that the same type of cheese.? I see it also goes in Sangaki recipes

          2. Youvetsi. The kasseri is grated on top of this fabulous, hearty dish of braised lamb shanks and orzo.

            1. My moussaka recipe uses kasseri cheese in the bechamel sauce that goes on top of the meat and eggplant layers.