Butterkase Cheese vs Kasseri Cheese

Butterkase Cheese is a semi-soft cow-milk cheese from Austria and Germany, while Kasseri Cheese is hard and made from goat or sheep milk, originating in Greece.

What Is Butterkase Cheese?

Butterkase, or Butterkäse, is a semi-soft cow's milk cheese made mostly in Germany. It is known for a buttery, mild taste and a smooth creamy body that slices easily and melts well.

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 Butterkase Cheese and Kasseri Cheese?

• Origin: Butterkase Cheese (Austria and Germany), Kasseri Cheese (Greece)
• Milk type: Butterkase Cheese (Cow's milk), Kasseri Cheese (Sheep's milk, sometimes with goat's milk)
• Milk treatment: Butterkase Cheese (pasteurized), Kasseri Cheese (Traditionally raw, increasingly pasteurized)
• Texture: Butterkase Cheese (Semi-soft), Kasseri Cheese (Hard)
• Rind: Butterkase Cheese (natural), Kasseri Cheese (Develops as ages)
• Aging: Butterkase Cheese (brief), Kasseri Cheese (at least 3 months)
• Taste: Butterkase Cheese (buttery, mild), Kasseri Cheese (Rich)

Side-by-Side Comparison

Taste Comparison: Does Butterkase Cheese Taste Like Kasseri Cheese?

Butterkase Cheese reads as buttery, mild, while Kasseri Cheese brings rich character. More specifically, Butterkase Cheese shows mildly salty or acidic, close to muenster or gouda, 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. Butterkase Cheese at brief develops a different profile than Kasseri Cheese at at least 3 months.

Can You Substitute Butterkase Cheese for Kasseri Cheese?

Butterkase Cheese can stand in for Kasseri Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for hard. Flavor-wise, Butterkase Cheese reads as buttery, mild while Kasseri Cheese brings rich notes.

Which Is Better, Butterkase Cheese or Kasseri Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Butterkase Cheese. For a hard profile, Kasseri Cheese is the better fit. Flavor-wise, Butterkase Cheese suits recipes that want buttery, mild notes, while Kasseri Cheese fits dishes calling for rich.

Frequently Asked Questions

Is Butterkase Cheese the same as Kasseri Cheese?

No, they're distinct cheeses. Butterkase Cheese originates in Austria and Germany, while Kasseri Cheese comes from Greece. Butterkase Cheese is made from cow milk; Kasseri Cheese uses goat or sheep. Aging also differs: Butterkase Cheese is typically aged brief, Kasseri Cheese at least 3 months.

Is Butterkase Cheese similar to Kasseri Cheese?

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

Can I substitute Butterkase Cheese for Kasseri Cheese?

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

Does Butterkase Cheese taste like Kasseri Cheese?

Butterkase Cheese reads as buttery, mild, while Kasseri Cheese is rich.

What is Butterkase Cheese made of?

Butterkase Cheese is made from cow milk (pasteurized). It's typically aged brief. It originates in Austria and Germany.

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, Butterkase Cheese or Kasseri Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Butterkase Cheese is semi-soft, while Kasseri Cheese is hard.