Short Answer
What Is Kasher? Italian Cheese Explained
Kasher is a traditional Italian stretched-curd cheese (pasta filata) originating from the southern regions of Campania, Puglia, and Basilicata. It is made from cow’s milk or, in some variations, buffalo’s milk. The cheese is characterized by its firm, elastic texture, mild buttery flavor, and a pale yellow interior. Kasher is often compared to caciocavallo or provolone, but it has a distinct production method and aging profile. It is typically aged for a few weeks to several months, developing a sharper taste as it matures. Kasher is commonly used in cooking, grated over pasta, or eaten as a table cheese.
Origin & History
The origins of Kasher date back to the ancient pastoral traditions of Magna Graecia, where shepherds in the rugged hills of Southern Italy developed techniques for preserving milk through stretching and salting. The name “Kasher” is believed to derive from the Latin caseus (cheese) combined with a local dialect term for “aged.” Historical records from the 12th century mention similar cheeses in the monasteries of Campania, where monks refined the pasta filata method. Unlike many Italian cheeses that gained fame in the Renaissance, Kasher remained a regional specialty, known primarily in rural communities. Myths suggest that Kasher was once offered as a tribute to feudal lords, symbolizing the wealth of the land. Today, it is still produced by small dairies using traditional techniques, though it remains less known outside Italy.
What’s In It
Kasher is made from whole cow’s milk (or buffalo’s milk in some areas), rennet, salt, and sometimes a starter culture. The milk is heated and curdled, then the curd is cut and left to ferment. The curd is then stretched in hot water until it becomes smooth and elastic, a hallmark of pasta filata cheeses. After shaping into a pear-like form or a block, the cheese is brined and aged. Key differences from similar cheeses: unlike mozzarella, Kasher is aged and has a lower moisture content; unlike provolone, it is not smoked and has a milder flavor. The aging process can range from 30 days (young, soft) to over 6 months (aged, hard and sharp).
Regional Variations
Kasher varies significantly across Southern Italy, reflecting local milk sources and aging traditions.
| Region | Milk Source | Aging | Flavor Profile | Common Uses |
|---|---|---|---|---|
| Campania | Buffalo’s milk (often) | 2–4 months | Rich, creamy, slightly tangy | Grated over pasta, eaten with bread |
| Puglia | Cow’s milk | 1–3 months | Mild, buttery, milky | Table cheese, sliced in salads |
| Basilicata | Cow’s milk (sometimes sheep’s) | 4–6 months | Sharp, salty, crumbly | Grated over soups, used in fillings |
In addition, some producers in Calabria make a smoked version called Kasher affumicato, which is aged over chestnut wood.
How It’s Traditionally Eaten
Kasher is a versatile cheese. In its young form, it is served as a contorno (side dish) or antipasto, sliced and drizzled with olive oil and oregano. Aged Kasher is grated over pasta dishes like cacio e pepe or pasta alla gricia. It is also melted into sauces for parmigiana or used in calzoni. In Basilicata, it is often paired with cured meats and dried figs. Kasher is not typically eaten as a dessert cheese, but young versions can be enjoyed with fruit. It is a staple of everyday meals, especially in rural areas, and also appears in festive dishes during Easter and Christmas.
Common Mistakes / What It’s Not
Many American-Italian restaurants confuse Kasher with provolone or mozzarella. Kasher is not a fresh cheese; it must be aged at least a month. It is not smoked by default (unless specified). Another misconception is that Kasher is a type of ricotta—it is not; ricotta is a whey cheese, while Kasher is a stretched-curd cheese. Also, Kasher should not be used as a substitute for Parmesan in recipes requiring long cooking, as it can become rubbery. For authentic flavor, seek out Kasher from small producers in Southern Italy rather than mass-produced versions.
Where to Try It / What to Order
To experience authentic Kasher, visit local dairies in the provinces of Salerno (Campania), Bari (Puglia), or Potenza (Basilicata). In Rome, specialty cheese shops like La Formaggeria often stock it. When ordering, ask for Kasher giovane (young) for a mild taste or Kasher stagionato (aged) for a sharper bite. In restaurants, look for dishes like Pasta con Kasher e pepe or Insalata di Kasher. The annual Sagra del Kasher in the town of Melfi (Basilicata) in September is a great opportunity to taste various ages and preparations.
Related Dishes
FAQ
What is Kasher cheese?
Kasher is a traditional Italian stretched-curd cheese from Southern Italy, made from cow's or buffalo's milk, aged from one to six months, with a mild to sharp flavor.
How is Kasher different from provolone?
Kasher is generally milder and not smoked, while provolone is often smoked and has a stronger, more pungent flavor. Kasher also has a lower fat content and a different stretching process.
Can I substitute Kasher with mozzarella?
No, mozzarella is a fresh cheese with high moisture and no aging, while Kasher is aged and firmer. For cooking, use provolone or caciocavallo as a closer substitute.
Where can I buy authentic Kasher?
Look for specialty Italian cheese shops or online retailers that import from small dairies in Campania, Puglia, or Basilicata. Avoid mass-produced versions.
What dishes pair well with Kasher?
Young Kasher is excellent with bread and olive oil; aged Kasher is perfect grated over pasta, in salads, or melted into sauces like cacio e pepe.
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