Matis Exclusive Greek Kasseri Cheese (Saganaki Cheese)
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Questions & Answers
There is a refrigerator in the kitchen!
My understanding is that this is not true. This unique flavour comes from the fact that Kasseri is always a bit salty
Wool milk represents 75% of all milk produced A quarter of goat's milk is made
It takes time for cheese to decay, but it will begin to mold after a while. My first step was to chop what I was going to use, then slice the rest and freeze. When I have done this in the past, it has always worked well, but I never kept it for that long.
Selected User Reviews For Matis Exclusive Greek Kasseri Cheese (Saganaki Cheese)
The best place to dine in Chicago is Kasseri Chesse for its flaming Saganaki appetizer, "OPA". Despite its firm texture and mild flavor, the cheese remains soft and firm. I highly recommend it.
I ate it finely sliced and have since regretted not making boreches. My favorite part of the day. The taste is mild, but the texture is chewy and the flavor is good. The cheese is quite good, and I ate it all up with green apple slices. I wish it was kosher, but I still love it. It is a great cheese to use on a cheeseboard.
Despite the package being cold, the cheese was still hot. Honestly, I am scared of trying it.
Kaseri has been a long time since I had any. It has always been a passion of mine. I liked it a lot!.
The order was shipped promptly. Yummy cheese! I love it. The products I'm looking for are hard to find near my home.
The saganaki has always been my favorite! My Greek Kasseri cheese from Matis was delicious I felt in heaven while eating it. It's probably good for other dishes, too, since Matis Greek Kasseri cheese comes in many varieties.
I have had this type of cheese before, and it was good and fresh, but not this one.