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

Risotto with prosciutto and MEVGAL Feta Cheese

Try making this delicious risotto with prosciutto and feta for a special occasion and impress everybody!

Risotto with prosciutto and MEVGAL Feta Cheese

Try making this delicious risotto with prosciutto and feta for a special occasion and impress everybody!


15 min

Difficulty

Ingredients

  • 250 g Arborio rice
  • 80 ml white wine
  • 60 ml olive oil
  • 700 ml stock or hot water
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 6 slices prosciutto, roughly chopped
  • 100 g MEVGAL feta, crumbled
  • 30 g butter
  • Fresh thyme
  • Salt and pepper 
  • Instructions

  • Heat the oil in a pan and sauté the onion, garlic and rice. Add the wine and reduce the heat. Add the stock or water a little at a time, stirring with a wooden spoon, until the rice has absorbed all the liquid. Season with salt and pepper.
  • Cut the prosciutto into strips and bake it in the oven with parchment paper at 200 °c for 5 minutes.
  • Remove from the heat and while the rice is still hot stir in the butter and half the feta. Divide the risotto among plates and top with the remaining cheese, the baked prosciutto and a little fresh thyme. Drizzle with olive oil.
  • More ideas

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