Cambozola Cheese vs Kasseri Cheese

In this article, we'll explore the answers to the most common questions about Cambozola Cheese and Kasseri Cheese, including:

• "What is the difference between Cambozola Cheese and Kasseri Cheese?"
• "Is Cambozola Cheese and Kasseri Cheese the same?"
• "How does Cambozola Cheese compare to Kasseri Cheese cheese?"
• "How does the taste of Cambozola Cheese compare to Kasseri Cheese?"
• "Is Cambozola Cheese or Kasseri Cheese better?"

Cambozola Cheese Overview

Cambozola is a German cheese that combines the creamy texture of Camembert with the sharpness of Gorgonzola blue. This soft cheese is known for its rich, mild flavor punctuated by veins of blue mold that add a piquant contrast. It's particularly loved for its melt-in-the-mouth texture and is a popular choice on cheeseboards.

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

Cambozola Cheese comes from Germany. 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. Cambozola is not a protected cheese. Kasseri Cheese has a PDO (1996).

Milk Type and Treatment

Cambozola Cheese is made with cow milk that is typically pasteurized. Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized.

Composition and Texture

Cambozola's texture can be described as "soft, soft-ripened". Kasseri's texture can be described as "firm to hard".

Taste and Aroma

Kasseri Cheese has a rich taste. 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.

Ranking

Cambozola is ranked #93 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

Which One Should You Choose?

If you prefer a soft, soft-ripened cheese, go for Cambozola. But if you enjoy a firm to hard consistency, Kasseri might be the better pick.

Compare Cambozola Cheese to Other Cheeses

Compare Kasseri Cheese to Other Cheeses