#kasseri

[awyissgrilledcheese]

Chicken Gyro Grilled Cheese (aka The Gyro Melt)

[coldaretha]

[n8thegr8-stickanime]

Kasseri redesign 1

[ilmiocibo]

Recipe for Greek Style Fried Cheese Balls

Learn how to make and prepare the recipe for Tirokroketes, also known as Greek fried cheese balls.

[diceanddeli-blog]

Tonight’s boards The cheese board, On the left a triple cheese blend of cow goat and sheep. Smooth creamy goodness. On the right a sweet Kasseri.

The Game board, In the street’s of Riddleport after a nasty tsunami the PC’s find some sharks and and a sea cat have washed up in to a plaza. These thrashing beasts are not happy with the situation and are lashing out at anything that gets close.

Its going to be a good night. - Meckno

[sayattheexplorer]

Saganaki made with a young kasseri -- when aged a nutty sheeps milk cheese and when young an oniony and creamy indulgence. This is my friend Brittany's effort to secure her share from the plate. #cheese #saganaki #greekfood #kasseri #taverna (at Taverna Kyclades)

[cheeselist]

Crete and cheese

I read about a few cheeses before going to Crete. Holidays have to have a focal point, right - otherwise you could end up just sitting by the pool with a beer. The first thing to note is that there are no cows on Crete, so all cheeses are made with either goat or sheep’s milk. Generally the cheese are mild, and are eaten in baked or fried dishes or salads along with spinach, lemon, herbs, tomaotes and all the other lovely fresh ingredients of hot mediterranean countries. Obviously the omni-present Greek salad is a great example - chunks of salad vegetables, tiny hard black olives, a slug of oil and a big wedge of feta unceremoniously placed on top.

The first dish I actually got to try was fried cheese known as saganaki (the saganaki is the cast iron skillet itself). A chunk of kefalotyri is floured, deep fried, and served up with a big sqeeze of lemon. The lemon saves this dish as the kefalotyri (you can also use kasseri) is pretty mild. The frying makes it extremely stringy, and you have to eat it quick before you’re left with a congealed lump. I also tried it in courgette fritters which have a good amount of mint in them, making something which could be quite bland strangely savoury and delicious. And again, this stringy cheese makes an appearance at breakfast, wrapped in filo, deep fried and drizzled with honey.

The next cheese was mizithra, a soft crumbly goat and/or ewe’s milk cheese which looks like ricotta. I had it first on dakos, which isn’t a Doctor Who baddie but is in fact a small loaf or large piece of dried bread rehydrated with shredded tomato and olive oil. The mizithra goes on top with a sprinkle of dried oregano and you dig down through the layers with a spoon. Mizithra is extremely rich, fresh tasting and slightly salty - again it carries flavour and seasoning well and is well matched with juicy and acidic tomatoes.

My final cheese was sought out in the food market of Chania (Χανιά) on the north coast, although it’s found on menus all over Crete. Graviera is again made with either ewe or goat’s milk, the goat variety being much tastier. It’s pale and waxy, with a dense rind I was advised not to eat. Graviera is nutty and sweet and has a lot of similarities to gouda, although it’s also distinctly a goat’s cheese with a faint background mustiness. It’s also available smoked, but I think that would possibly kill the flavour. It fries and melts very well and would probably perk up just about every dish it is added to - however on the whole I enjoyed it simply with pale Cretan butter on fresh crusty bread.