Kasseri has a mild salty taste. It is used as table cheese, in cheese-pastries, sandwiches and as saganaki.

Moisture: max 43%, Fat D.M.:min 40%

Ingredients: pasteurized milk, salt, rennet.

Product of Greece.

------Recipe for Saganaki.(Fried Kasseri cheese)------

Servings: 4.
Ingredients:
1 Whole Egg .
1/4 Cup Flour .
1/2 lb Kefalotiri .
1 Whole Lemons Squeezed .

Directions:
Beat the egg in a bowl and put the flour on a plate.
Dip the piece of cheese in the egg, then roll in the flour.
Heat butter in a frying pan and fry the cheese until the flour coating is golden.
Squeeze a lemon on the cheese before removing from the pan and serve immediately (excellent hot).

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