Kasseri

[2] "Kasseri" is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesbos, or Xanthi,[2] but a similar type of cheese is found in Turkey,[3] Romania, and the Balkans, where it is known as kashkaval.

[3] Kasseri is made by heating milk to 36 °C (97 °F) and adding enough rennet for a curd to set in 45 minutes.

[2] Once the curd has set, it is divided into pieces about the size of a maize cob and then cooked at 38–40 °C (100–104 °F) while stirring.

The curd is then cut into thin slices, placed in hot water at 70–80 °C (158–176 °F), and kneaded until it becomes a malleable mass that can be spun into a smooth thread of at least 1 meter (3 feet 3 inches) in length.

[4] The explanation is that the lack of use of rennet during its invention by the Jews of Kırkkilise (modern Kırklareli, Turkey) made the cheese fit for the requirements of the Jewish law.