I found Kasseri cheese in the specialty section of my local grocery store last week and got it without a recipe in mind. I knew it was a Greek cheese, but wasn’t sure on how it was normally cooked. After searching the internet, I found Kasseri was often used for Saganaki, a Greek fried cheese dish covered in lemon juice. Closet Cooking created a recipe combining Saganaki with Roasted Strawberry Salad. I was sold. The strawberries are tossed in honey and balsamic vinegar before roasting. The juices are then tossed with green onions, lemon scented fried Kasseri, and spices before serving on a bed of romaine lettuce and topped with toasted walnuts. I had been planning on using the strawberries for a dessert, but happily bumped the dessert for this flavorful salad.
Kasseri is a Greek semi-hard cheese often fried for Saganaki; sliced or shredded for sandwiches, pizzas, or pies; or used as a table cheese. It is off-white, firm, and slightly rubbery to touch, with a tart and slightly salty flavor. It is traditionally made from sheep and sometimes goat milk, though cow’s milk versions are available. For Saganaki, use Halloumi cheese if Kasseri is unavailable. For sandwiches and pies, mild Cheddar, Colby, Provolone, and Mozzarella are the most common substitutes.
More information on Kasseri.