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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.
| 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 | The cheese the 1998 study sampled was naturally fermented; the 2007 trial used a commercial starter in its control cheese[tsakalidou1998][anastasiou2007] |
| Hot water | 70–80 °C, for scalding and kneading the curd[kasseri-pdo] |
| Salt | Applied to the surface 12–14 times[kasseri-pdo] |
| Starter | naturally fermented in the Kasseri the 1998 study sampled; a commercial starter, or S. macedonicus as sole starter or adjunct, was used in the 2007 trial cheeses |
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
Not documented for this step.
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
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 does 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 |
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 on the surface 12–14 times and ripened for at least three months, so it is a ripened semi-hard cheese rather than a fresh one like mozzarella.
The PDO summary has the curd cut into slabs and dipped in water at 70–80 °C, and the cheese ripened at 18 °C for not less than 3 months. In a trial with S. macedonicus as starter or adjunct, the numbers of all microbial groups counted fell after the baski scalding and stayed practically stable up to day 90.
Every number is labelled with how it is known. How this atlas is made
The Greek PDO application (Ministerial Decision of 11 January 1994) says Kasseri has been produced in Greece since at least the last century. Commission Regulation (EC) No 1107/96 of 12 June 1996 registered the name as a PDO. Streptococcus macedonicus was described as a new species in 1998 from streptococci isolated from naturally fermented Greek Kasseri.
