Mt. Vikos Kasseri Cheese

Pasta-filata type. The curds are hand-kneaded. Made from fresh milk of free-ranging sheep and goats. Mt. Vikos Kasseri is made in months when grasses are green for a sweet flavor. No antibiotics are given the animals. Mt. Vikos contains no preservatives, additives, or calcium chloride.

Kasseri is the melting cheese of Greece. Since Mt. Vikos Kasseri is made only in the months when the milk is creamy and sweet, the cheese is consistently rich. After the curd is warmed, it is hand stretched and kneaded and then put into special molds. The cheese rounds are placed in special aging rooms for six months. The flavor continues to develop and improve even after it has been packed. When left at room temperature for a few hours, the cheese becomes real buttery and tastes great. Melted Mt. Vikos Kasseri has more flavor than most cheeses in the world. Though kasseri has been made for centuries, Americans are just discovering this super cheese.