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Blue Cheese vs Kasseri Cheese
Blue Cheese
Kasseri Cheese
In this article, we’ll explore the answers to the most common questions about Blue Cheese and Kasseri Cheese, including:
- "What is the difference between Blue Cheese and Kasseri Cheese?"
- "Is Blue Cheese and Kasseri Cheese the same?"
- "How does Blue Cheese compare to Kasseri Cheese cheese?"
- "How does the taste of Blue Cheese compare to Kasseri Cheese?"
- "Is Blue Cheese or Kasseri Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Kasseri Cheese Overview
Kasseri is a semi-hard cheese made predominantly from sheep's milk, with up to 20% goat's milk allowed. Originating in Greece, it is smooth and pale yellow, known for its elastic texture and mild, buttery flavor with a slight tang. Kasseri is often used in pies, pastries, and as a table cheese, especially in Greek and Turkish cuisines.
Comparing the Two Cheeses
Ranking
Blue is ranked #3 out of 377 types.
Kasseri is ranked #115 out of 377 types.
Country of Origin
Blue Cheese comes from France. Kasseri Cheese originated from Greece.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Kasseri Cheese has a PDO (1996).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk. Kasseri Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized.
Composition and Texture
Kasseri's texture can be described as "firm to hard".
Flavor and Aroma
Kasseri Cheese has a rich flavor. Kasseri's aroma can be described as "flowery".
Appearance and Aging
Kasseri Cheese has a color of pale yellow , comes in wheels and has an aging period of at least 2 months, peak at 10+ months .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages , with natural rennet.
Side-by-Side Comparison Table
| Blue Cheese | Kasseri Cheese | |
|---|---|---|
| Country of Origin | France | Greece |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | |
| Certification | None | PDO (1996) |
| Milk Type | Cow, Sheep, Goat | Sheep’s milk or a combination with up to 20% goat’s or cow’s milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | |
| Rind | Develops as ages | |
| Texture | Firm to hard | |
| Flavor | Rich | |
| Aroma | Flowery | |
| Colors | Pale yellow | |
| Forms | Wheels | |
| Age | At least 2 months, peak at 10+ months | |
| Rennet Type | Natural rennet |
