A semi-hard, white cheese in brine, shaped like a little head. It has no outer skin and its mass is white with small holes full of wet drops of fat, while its surface is stamped with the marks from the basket it is matured in. It is made from sheep milk or a mixture of sheep and goat milk, and manufactured on the Greek island of Limnos.
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/julienne-cut
[7] https://www.gourmed.net/en/glossary/kasseri
[8] https://www.gourmed.net/en/recipes/cuttlefish-risotto
[9] https://www.gourmed.net/en/recipes/all/red-mullet-tomatoes
[10] https://www.gourmed.net/en/recipes/all-recipes/sweet-and-spicy-cheese-pies
[11] https://www.gourmed.net/en/recipes/quick/eggs-scrambled-eggs-fresh-tomato-and-parsley-strapatsatha
[12] https://www.gourmed.net/en/recipes/moroccan-beef-stew
