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A piquant yellowish-white cheese, different versions of Kasseri and Kashkaval are found throughout the Mediterranean with slight variations in names and the milk types (cow and/or sheep). Its semi-hard, springy texture renders it ideal for cubing. Kasseri and Kashkaval are commonly enjoyed as a sandwich cheese, cold or grilled, or coupled with bread and olives on a meze platter. Kasseri is the cheese used in the famous Greek dish, saganaki, which is sautéed and flambéed with brandy and served with a squeeze of lemon and bread.

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