Dia Tyros kai Voutyrou
Small cheese and butter shop on Kentrikis street in central Veria, the capital of Imathia, listed on its Facebook page as a specialty grocery.
About Kasseri
A semi-hard to hard table cheese made mainly from sheep milk with no more than 20 percent goat milk, raw or pasteurised. The curd is cut into slices, dipped in hot water and kneaded into a smooth mass before moulding and dry salting, then ripened at least three months. The current specification allows cylinders up to 30 cm across and 7 to 10 cm high, or rectangular loaves, usually coated in paraffin wax. Greek ministerial decision 313027 of 11 January 1994 recognised the PDO and the EU registered it in June 1996. The 1994 application lists Imathia, the prefecture of Naoussa and Veria, and the current specification covers all of Central Macedonia.
Made in: All of Central Macedonia and Western Macedonia, the Drama, Kavala and Xanthi units, four Thessaly units (Karditsa, Larissa, Trikala, Magnesia) and Lesvos
On the plate
Qualigeo describes a tasty, slightly salty flavour that stays in the mouth; the specification gives a pleasant taste, a rich aroma and a compact, cohesive, semi-hard paste, usually without holes.
Rind: waxed
Wine and cheese
What to pour with Kasseri
Medium-bodied Naoussa PDO Xinomavro Naoussa
Our pickQualigeo describes kasseri's flavour as tasty, lasting in the mouth and slightly salty. A medium-bodied Naoussa PDO Xinomavro with medium tannin has the grip for the firm paste without overwhelming it.
The grapes behind these winesXinomavro
From the source
Where to buy and taste it
Cheese experiences nearby
Modiano Market
Thessaloniki's covered central market, in the gateway city rather than the wine region, reopened in September 2026 with 32 shops, among them a cheese and charcuterie counter and a small dairy making cheese.
VAENI winery tour with optional tasting and cheese
Cooperative winery tour of vineyard, winery, bottling line and cellar at Episkopi, with an optional paid tasting of three wines served with crackers and kefalograviera. Visits by arrangement.
Kasseri: questions
Is Kasseri made in Naoussa?
The PDO area includes the entire region of Central Macedonia, per the Official Journal notice of 12 January 2026, and the original specification already named Imathia, where Naoussa lies.
How long does Kasseri ripen?
At least three months, per the Official Journal summary of the specification.
What milk is Kasseri made from?
Mainly sheep milk, and the specification allows no more than 20 percent goat milk.
Same cheeseboard
More cheeses from Naoussa
Plan the trip
Visit Kasseri country
Tastings and tours where it is made, and somewhere to stay.
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Sources: protection register, eur-lex.europa.eu, www.qualigeo.eu. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.