Kasseri Cheese

P.D.O.

Kasseri P.D.O., along with feta, is one of the oldest cheeses in the world. Kasseri cheese is a semi-hard cheese of premium quality. Kasseri is made exclusively from Greek pasteurized sheep’s and goat’s milk.

  • - PDO (Protected Designation of Origin) product pasteurized
  • - Semi-hard
  • - Refined taste
  • - Rich aroma, due to its controlled maturation conditions.
Available packaging types:
200g, 4kg
Available packaging types:
200g, 4kg

Kasseri Cheese

P.D.O.

Kasseri P.D.O., along with feta, is one of the oldest cheeses in the world. Kasseri cheese is a semi-hard cheese of premium quality. Kasseri is made exclusively from Greek pasteurized sheep’s and goat’s milk.

  • - PDO (Protected Designation of Origin) product pasteurized
  • - Semi-hard
  • - Refined taste
  • - Rich aroma, due to its controlled maturation conditions.

Nutritions

Declaration per 100g

Energy
1369kJ /329kcal
Total Fat
24g
Saturated Fat
14,5g
Carbohydrates
0,3g
Sugars
0,3g
Proteins
28g
Salt*
2g

* Salt content is exclusively due to presence of naturally occurring sodium

Stuffed peppers with MEVGAL feta cheese

Try these different kind of peppers than the ones you are used to always eating and you will be truly amazed!

Stuffed peppers with MEVGAL feta cheese

Try these different kind of peppers than the ones you are used to always eating and you will be truly amazed!


40 min

Difficulty

Ingredients

  • 12-14 red green peppers, long (Romano)
  • MEVGAL feta cheese, crushed with a fork (4 ounces)
  • 1 small tomato, peeled and seeded
  • 1 red onion
  • 2 cloves of garlic
  • 2 tbsp chopped parsley
  • 2 tbsp  of olive oil for the stuffing
  • 1 cup of olive oil
  • Freshly ground pepper 
  • Instructions

  • In a saucepan with plenty of boiling salted water , add the peppers and leave them for 5 minutes until softened. Place the peppers on some paper towel to dry and then cut the upper part of the peppers, along with the stalks and seeds (you will need them later).
  • Prepare the stuffing. In a food processor, add 2 tbsp of olive oil, the garlic and the onion and blend.  Add into a large bowl, along with the chopped parsley, the chopped tomato, the MEVGAL feta cheese and mix with the fork until the ingredients are combined.
  • Use a teaspoon to fill the peppers with the stuffing; spread them in a greased oven tray and use a cooking brush to coat them with olive oil. Place the stalks back on the peppers, so that the cheese won’t our out, when melted.
  • Bake in preheated oven at 170 degrees Celsius for ½ hour until the peppers are nicely colored and the cheese starts to melt.
  • More ideas

    from our authentic
    Greek products

    Loading...