Asiago Cheese vs Kasseri Cheese

Asiago Cheese is a cheese from Italy, while Kasseri Cheese is firm to hard and made from goat and sheep milk, originating in Greece.

What Is Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

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 Cheese and Kasseri Cheese?

• Origin: Asiago Cheese (Italy), Kasseri Cheese (Greece)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Kasseri Cheese (Traditionally raw, increasingly pasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Kasseri Cheese (Develops as ages)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Kasseri Cheese (at least 3 months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Kasseri Cheese (Rich)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Kasseri Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Kasseri Cheese brings rich character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, 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 Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged develops a different profile than Kasseri Cheese at at least 3 months.

Can You Substitute Asiago Cheese for Kasseri Cheese?

Asiago Cheese can stand in for Kasseri Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Kasseri Cheese brings rich notes.

Which Is Better, Asiago Cheese or Kasseri Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Kasseri Cheese fits dishes calling for rich.

Frequently Asked Questions

Is Asiago Cheese the same as Kasseri Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Kasseri Cheese comes from Greece. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Kasseri Cheese at least 3 months.

Is Asiago Cheese similar to Kasseri Cheese?

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

Can I substitute Asiago Cheese for Kasseri Cheese?

You can, but expect a shift in flavor and finish.

Does Asiago Cheese taste like Kasseri Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Kasseri Cheese is rich.

What is Asiago Cheese made of?

Asiago Cheese is made from milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. It originates in Italy.

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, Asiago Cheese or Kasseri Cheese?

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