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Caerphilly Cheese vs Kasseri Cheese
Caerphilly Cheese
Kasseri Cheese
In this article, we'll explore the answers to the most common questions about Caerphilly Cheese and Kasseri Cheese, including:
- "What is the difference between Caerphilly Cheese and Kasseri Cheese?"
- "Is Caerphilly Cheese and Kasseri Cheese the same?"
- "How does Caerphilly Cheese compare to Kasseri Cheese cheese?"
- "How does the taste of Caerphilly Cheese compare to Kasseri Cheese?"
- "Is Caerphilly Cheese or Kasseri Cheese better?"
Caerphilly Cheese Overview
Caerphilly is a traditional Welsh cheese made from cow's milk. It is a crumbly, white cheese with a mild taste that sometimes carries a slightly tangy note. Caerphilly is typically aged for a short period, which contributes to its moist yet firm texture, making it a favorite for both eating on its own and cooking.
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
Caerphilly Cheese comes from United Kingdom and Wales. 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. Caerphilly is not a protected cheese. Kasseri Cheese has a PDO (1996).
Milk Type and Treatment
Caerphilly Cheese is made with cow milk that is typically unpasteurized. Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized.
Composition and Texture
Caerphilly Cheese has a fat content of 48%. Caerphilly's texture can be described as "tri-layered: brie-like to dense core". Kasseri's texture can be described as "firm to hard".
Taste and Aroma
Caerphilly Cheese has a earthy, barnyard, lemony taste. Caerphilly's aroma can be described as "fresh". Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery".
Appearance and Aging
Caerphilly Cheese's appearance is colored white and is available in wheel . 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
Caerphilly Cheese's rind is described as mottled gray-white . Kasseri Cheese's rind is described as develops as ages , with natural rennet.
Ranking
Caerphilly is ranked #133 out of 996 types based on community views. Kasseri is ranked #113 out of 996 types based on community views.
Side-by-Side Comparison Table
| Caerphilly Cheese | Kasseri Cheese | |
|---|---|---|
| Country of Origin | United Kingdom And Wales | Greece |
| Specific Origin | 8 Miles North Of Cardiff | Thrace, Macedonia, Thessaly, Lesbos |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Goat's and sheep's milk |
| Milk Treatment | Unpasteurized | Traditionally raw, increasingly pasteurized |
| Fat Content | 48% | Not Specified |
| Rind | Mottled gray-white | Develops as ages |
| Texture | Tri-layered: Brie-like to dense core | Firm to hard |
| Taste | Earthy, barnyard, lemony | Rich |
| Aroma | Fresh | Flowery |
| Colors | White | Pale yellow |
| Forms | Wheel | Wheels |
| Age | Not Specified | At least 2 months, peak at 10+ months |
| Rennet Type | Not Specified | Natural rennet |
Which One Should You Choose?
If you prefer a tri-layered: brie-like to dense core cheese, go for Caerphilly. But if you enjoy a firm to hard consistency, Kasseri might be the better pick. Caerphilly has a earthy, barnyard, lemony taste, making it great for various dishes. Meanwhile, Kasseri offers a rich profile, ideal for different meals.
