Provolone, mozzarella, Kefalotyri, Caciocavallo and Scarmorza are all subsititutes for Kasseri cheese. Kasseri is a sheep's milk cheese commonly used in Greek dishes such as saganaki.
Kasseri has a rubbery, springy texture that makes it possible to be grilled, sautéed, breaded and fried and even flamed with brandy, which is the basis for saganaki. Its flavor profile is sharp and salty with a sweet aftertaste. Kasseri melts well. It belongs to the pasta filata family along with Provolone and Muenster. Kefalotyri works well as a substitute for grilled, fried or flamed recipes. Provolone and mozzarella are good substitutes for pasta or pizza recipes calling for Kasseri.