Asiago DOP Cheese vs Kasseri Cheese

Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Kasseri Cheese is hard and made from goat or sheep milk, originating in Greece.

What Is Asiago DOP Cheese?

Asiago is an Italian cow's milk cheese with a semi-cooked paste, protected as a DOP since 1978. It comes in two styles: pressato, aged 20 to 40 days and mild, and d'allevo, aged from three months to more than two years and progressively sharper.

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 Asiago DOP Cheese and Kasseri Cheese?

• Origin: Asiago DOP Cheese (Italy), Kasseri Cheese (Greece)
• Milk type: Asiago DOP Cheese (Cow's milk), Kasseri Cheese (Sheep's milk, sometimes with goat's milk)
• Rind: Asiago DOP Cheese (natural), Kasseri Cheese (Develops as ages)
• Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Kasseri Cheese (at least 3 months)
• Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Kasseri Cheese (Rich)

Side-by-Side Comparison

Taste Comparison: Does Asiago DOP Cheese Taste Like Kasseri Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Kasseri Cheese brings rich character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Kasseri Cheese's flowery. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Kasseri Cheese leans toward rich, complex flavors, buttery texture, flowery aroma when aged. similar to asiago and parmigiano reggiano when aged 10+ months.. Aging plays into this as well. Asiago DOP Cheese at 20 to 40 days (pressato) up to two years or more (stravecchio) develops a different profile than Kasseri Cheese at at least 3 months.

Can You Substitute Asiago DOP Cheese for Kasseri Cheese?

Asiago DOP Cheese can stand in for Kasseri Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Kasseri Cheese brings rich notes.

Which Is Better, Asiago DOP Cheese or Kasseri Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Kasseri Cheese fits dishes calling for rich.

Frequently Asked Questions

Is Asiago DOP Cheese the same as Kasseri Cheese?

No, they're distinct cheeses. Asiago DOP Cheese originates in Italy, while Kasseri Cheese comes from Greece. Asiago DOP Cheese is made from cow milk; Kasseri Cheese uses goat or sheep. Aging also differs: Asiago DOP Cheese is typically aged 20 to 40 days (pressato) up to two years or more (stravecchio), Kasseri Cheese at least 3 months.

Is Asiago DOP Cheese similar to Kasseri Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Asiago DOP Cheese for Kasseri Cheese?

You can, but expect a shift in richness and milk character.

Does Asiago DOP Cheese taste like Kasseri Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Kasseri Cheese is rich. Aromas also diverge. Asiago DOP Cheese leans pungent, and Kasseri Cheese is closer to flowery.

What is Asiago DOP Cheese made of?

Asiago DOP Cheese is made from cow milk, using liquid rennet. It's typically aged 20 to 40 days (pressato) up to two years or more (stravecchio). It originates in Italy.

What is Kasseri Cheese made of?

Kasseri Cheese is made from goat or 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, Asiago DOP Cheese or Kasseri Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.