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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
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 that is typically raw or pasteurized. Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Kasseri's texture can be described as "firm to hard".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . 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
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Kasseri Cheese's rind is described as develops as ages , with natural rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Kasseri is ranked #115 out of 996 types based on community views.
Pairing Comparison
| Blue | Kasseri | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Kasseri pages.
Side-by-Side Comparison Table
| Blue Cheese | Kasseri Cheese | |
|---|---|---|
| Country of Origin | France | Greece |
| Specific Origin | Not Specified | Thrace, Macedonia, Thessaly, Lesbos |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow, Sheep, Goat | Goat's and sheep's milk |
| Milk Treatment | Pasteurized or Raw | Traditionally raw, increasingly pasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Develops as ages |
| Texture | Crumbly, Creamy, Semi-Soft | Firm to hard |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Rich |
| Aroma | Strong, Pungent, Earthy, Funky | Flowery |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Pale yellow |
| Forms | Wheel, Block, Wedge, Crumbles | Wheels |
| Age | Typically aged 2-6 months | At least 2 months, peak at 10+ months |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Natural rennet |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a firm to hard consistency, Kasseri might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Kasseri offers a rich profile, ideal for different meals.
