Kasseri cheese is produced in the regions of Macedonia, Thessaly and in the prefectures of Lesvos and Xanthi from sheep milk or a combination with goat milk which should not exceed 20% of the total. It is consumed alone or in pizzas. It has a 45% maximum humidity and 40% minimum dry fat content. It is a semi-hard to hard cheese with a compact mass. It can be cylindrical, 25-30 cm in diameter and 7-10 cm in height, or rectangular in shape. It is white-yellow with very few cuts – or none at all – and has a pleasant taste and rich aroma.
For its production, milk is coagulated and the curd is divided into grains and allowed to rest for 5-10 minutes. It is then warmed up to 38-40 C under constant stirring, unless its acidity is high, whereby it is not re-warmed. Afterwards, the curd is slowly transformed into a solid mass in the curd booth. It is then removed and let to drain and mature until its pH reaches 5.2, by which time it is ready for processing. The cheese is cut into slices and placed into hot water (70-80 C), where it is kneaded until it is transformed into a uniform, ductile mass that can be extended. After the kneading, the cheese mass is placed in moulds, where it stays for 2-3 days. During this time, it is upturned 5-6 times and salted 12-14 times. The maturing process lasts at least 3 months at a temperature that does not exceed 18 C.