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Cheese from Greece
Sheep milk, or sheep milk mixed with goat milk, is set and the curd is broken, cooked to 38–40 °C and left to drain and sour until the pH falls to about 5.2. Slabs of the sour curd are dipped in water at 70–80 °C and kneaded until smooth, then moulded, salted on the surface 12–14 times and ripened at least three months. Made in 6 steps over 3.1 months. The longest step, ripen, takes at least 3 months (Greece) and runs at 18 °C (Greece). Streptococcus macedonicus, first described from naturally fermented Kasseri and Lactic acid bacteria of commercial starters do most of the fermenting.
| Main step | at least 3 monthsSet[kasseri-pdo] | Ripen |
|---|---|---|
| Temperature | 18 °CSet[kasseri-pdo] | Ripen |
| Acidity | pH 5.2Set[kasseri-pdo] | Drain and let the curd sour |
| Sheep milk, or sheep and goat milk · From local breeds fed on the flora of the area[kasseri-pdo] |
| Coagulant · The PDO summary says only that the milk is coagulated[kasseri-pdo] |
| Starter · Traditionally the milk's own flora; commercial cultures in industrial makes[tsakalidou1998][anastasiou2007] |
| Hot water · 70–80 °C, for scalding and kneading the curd[kasseri-pdo] |
| Dry salt · Rubbed on the surface 12–14 times[kasseri-pdo] |
| Starter: traditionally spontaneous (milk flora); commercial or selected cultures in some makes |
Total time across the recorded steps: 3.1 months
What changes: The sheep milk sets and the curd is broken up
Output: curd in whey.
Microbes at work in this step
lactic bacteria of the milk or starter begin to sour it
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kasseri is a pasta filata cheese made from sheep milk, not cow milk. The curd is soured to about pH 5.2, scalded and kneaded in water at 70–80 °C, then salted dry on the surface many times and ripened for months, so it is firm rather than fresh like mozzarella.
Every number is labelled with how it is known. How this atlas is made
The 1994 PDO application says Kasseri had been made in Greece since at least the 19th century.
