What is Mastelo cheese?
Mastelo is a cheese similar to halloumi and perfect for grilling. It is made on the island of Chios, exclusively from cow’s milk from the island. It has a wonderful texture and flavour once grilled – perfect for all kinds of wraps and salads.
How do you eat Kefalograviera?
It is the cheese commonly used in saganaki, a traditional Greek dish, where the cheese is coated with seasoned flour and lightly fried. Kefalograviera is also grated and sprinkled over pasta and added to baked dishes and gratins. It is also delicious with lamb.
Is Mastelo cheese vegetarian?
Mastelo cheese made in Chios island in Greece, with pasteurised cow’s milk sourced form local herbs….Dietary Information.
Is Kasseri cheese like Parmesan?
Kasseri is usually aged for at least four months, until it develops a hard consistency like Parmesan or Romano cheese. Some Greek kasseri makers use a combination of sheep and goat milk. In the United States, kasseri cheese is frequently made from a mixture of 75% cow milk and 25% sheep milk.
Is Halloumi a Greek cheese?
Originating from Cyprus, halloumi is a traditional Cypriot semi-hard pasteurized cheese traditionally made with a mixture of goat and sheep milk. Eventually, some producers started to add cow milk to the mix. Halloumi is known to most of us by its Greek name, but is also known by its Turkish name, hellim.
What is a replacement for Kasseri cheese?
The best substitutes for kasseri are kefalotyri, caciocavallo, mozzarella, asiago, romano, colby, or provolone. They won’t perfectly mimic the original cheese, but they all have excellent melting properties and won’t overwhelm your food with a pungent flavor.