Kaséri

Pale yellow unpasteurized sheep's milk cheese, pungent and buttery. Kaséri is made in Greece and Turkey, with a salty sweet taste and stringy pasta filata texture, similar to provolone. It is always aged for at least four months. Designed PDO (ΠΟΠ).

The name of the cheese is derived from 'kosher': it was developed in the 19th century by the Jews of Edirne as a cheese without rennet. It's used in κασερόπιτα (kaserópita) along with Graviéra: first made into a cheese sauce with milk and eggs and baked in layers of phýllo, then sliced into squares.