Altenburger Ziegenkäse Cheese vs Kasseri Cheese
Altenburger Ziegenkäse Cheese is a close texture with few eyes cow or goat-milk cheese, while Kasseri Cheese is firm to hard and made from goat and sheep milk, originating in Greece.
What Is Altenburger Ziegenkäse Cheese?
Altenburger Ziegenkäse is a German soft cheese from the Thuringian-Saxon border area, made from cow's milk with at least 15 percent goat's milk. It carries a protected designation of origin and is known for its white Camembert mould and clear caraway flavor.
What Is Kasseri Cheese?
Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and is best known as the cheese in saganaki and kasseropita.
What's the Difference Between Altenburger Ziegenkäse Cheese and Kasseri Cheese?
- Milk type: Altenburger Ziegenkäse Cheese (cow's milk with at least 15% goat's milk), Kasseri Cheese (goat's and sheep's milk)
- Milk treatment: Altenburger Ziegenkäse Cheese (originally raw milk), Kasseri Cheese (Traditionally raw, increasingly pasteurized)
- Texture: Altenburger Ziegenkäse Cheese (Close texture with few eyes), Kasseri Cheese (Firm to hard)
Side-by-Side Comparison
| Altenburger Ziegenkäse Cheese | Kasseri Cheese | |
|---|---|---|
| Country of Origin | — | Greece |
| Specific Origin | Saxony/Thuringia Border Area, Including Rural Districts Of Altenburg, Schmölln, Gera, Zeitz, Geithain, Grimma, Würzen, Borna, And The Town Of Gera; After Reorganization, Altenburger Land, Greiz, Muldentalkreis, Parts Of Leipziger Land, Burgenlandkreis, And The Town Of Gera. | Thrace, Macedonia, Thessaly, Lesbos |
| Milk Type | Cow's milk with at least 15% goat's milk | Goat's and sheep's milk |
| Milk Treatment | Originally raw milk | Traditionally raw, increasingly pasteurized |
| Texture | Close texture with few eyes | Firm to hard |
| Rind | — | Develops as ages |
| Aging | — | At least 3 months |
| Taste | — | Rich |
Taste Comparison: Does Altenburger Ziegenkäse Cheese Taste Like Kasseri Cheese?
Their flavor profiles are distinct. More specifically, Altenburger Ziegenkäse Cheese shows caraway is added and tastes clearly through, while Kasseri Cheese leans toward rich, complex flavors, buttery texture, flowery aroma when aged. similar to asiago and parmigiano reggiano when aged 10+ months..
Can You Substitute Altenburger Ziegenkäse Cheese for Kasseri Cheese?
Altenburger Ziegenkäse Cheese can stand in for Kasseri Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect close texture with few eyes bite and body where the recipe calls for firm to hard.
Which Is Better, Altenburger Ziegenkäse Cheese or Kasseri Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a close texture with few eyes cheese, go with Altenburger Ziegenkäse Cheese. For a firm to hard profile, Kasseri Cheese is the better fit.
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Frequently Asked Questions
Is Altenburger Ziegenkäse Cheese the same as Kasseri Cheese?
No, they're distinct cheeses. Altenburger Ziegenkäse Cheese is made from cow or goat milk; Kasseri Cheese uses goat and sheep.
Is Altenburger Ziegenkäse Cheese similar to Kasseri Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Altenburger Ziegenkäse Cheese for Kasseri Cheese?
You can, but expect a shift in richness and milk character.
Does Altenburger Ziegenkäse Cheese taste like Kasseri Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Altenburger Ziegenkäse Cheese made of?
Altenburger Ziegenkäse Cheese is made from cow or goat milk (originally raw milk).
What is Kasseri Cheese made of?
Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 3 months. It originates in Greece.
Which should I choose, Altenburger Ziegenkäse Cheese or Kasseri Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Altenburger Ziegenkäse Cheese is close texture with few eyes, while Kasseri Cheese is firm to hard.