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Pale yellow unpasteurized sheep's milk cheese, pungent and buttery. It's 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 often used in κασερόπιτα (kaseropita) along with graviera: first made into a cheese sauce with milk and eggs and baked in layers of phyllo, then sliced into squares.

Text © Dana Facaros

Image by osut