Matured for at least three months, our semi-hard cheeses are made with sheep, goat, or cows’ milk. With their melt-in-the-mouth texture and intense flavour, these cheeses are perfect for spicing up pizzas, sandwiches and salads.
At the Kourellas family dairy, our kasseri cheese is made to a recipe as old as the hills where our flocks roam. Golden and buttery, kasseri has a delightfully springy texture, which develops as it matures for at least three months. It’s meltingly moreish in toasted sandwiches, grated into omelets, or wrapped in crisp fyllo pastry.
Ingredients: Pasteurized sheep and goat’s milk, Natural sea salt, Vegetarian rennet, Lactic acid culture.
Fat Cal. 90, Total Fat 9g (13% DV), Sat. Fat 6g (30% DV), Cholest. 30mg (9% DV), Sodium 280mg (11% DV), Total Carb. 0g (0% DV), Fiber 0g (0% DV), Sugars 0g (0% DV), Protein 8g (15% DV). Vitamin A (2% DV), Vitamin C (0% DV), Calcium (14% DV), Iron (1% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.