Kasseri (Greek Κασέρι; from Turkish kaşer, kaşar ) is a meium-hard pale yellow cheese made from unpasteurized sheep's milk with very little, if any, goat's milk mixed in, in Greece and Turkey. It is a soft textured hard-rind cheese and belongs to the pasta filata family of cheeses, like provolone. The use of fresh unpasteurized milk in necessary to obtain the correct flavor and texture, and aging of at least four months is required for the development of flavor. Its taste is similar to, but sharper than, Mozarella. In its aged stage it faintly resembles parmesan or asiago but is not as creamy.