Kasseri refers to Greece's hard, scalded-curd, mild and white ewes' milk cheese similar to Provolone. Kasseri is usually paneed and deep fried as hors d' oeuvres, but also used for dessert or as a melting cheese on Greek pizza. Kasseri can also be a made from sheep or goats milk which is good for slicing and eating plain, bus is also commonly used in making Saganaki, covered in oil, oregano and other spices and baked, or even deep-fried.

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