Cardo Cheese vs Kalathaki Limnou Cheese

Q: Is Cardo Cheese the same as Kalathaki Limnou Cheese?

No. Cardo Cheese and Kalathaki Limnou Cheese are distinct cheeses from England, Scotland and Wales and Greece respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Is Cardo Cheese similar to Kalathaki Limnou Cheese?

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

Q: Can I substitute Cardo Cheese for Kalathaki Limnou Cheese?

In most recipes you can swap Cardo Cheese for Kalathaki Limnou Cheese, though the result will shift in richness and milk character.

Q: Does Cardo Cheese taste like Kalathaki Limnou Cheese?

Cardo Cheese reads as floral, pungent, savory, while Kalathaki Limnou Cheese is pleasant, slightly acidic.

Q: What is Cardo Cheese made of?

Cardo Cheese is made from goat milk (pasteurized). It originates in England, Scotland and Wales.

Q: What is Kalathaki Limnou Cheese made of?

Kalathaki Limnou Cheese is made from goat or sheep milk (pasteurized), using animal rennet. It's typically aged three weeks at 14-18°c, then at least two months at <6°c. It originates in Greece.

Q: Which should I choose, Cardo Cheese or Kalathaki Limnou Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Cardo Cheese is a semi-soft, artisan goat-milk cheese from England, Scotland and Wales, while Kalathaki Limnou Cheese is soft and made from goat or sheep milk, originating in Greece.

What Is Cardo Cheese?

Cardo is a semi-soft artisan cheese made from pasteurized goat's milk in Timsbury, Somerset, England. It is crafted with a washed rind that contributes to its pungent aroma. The cheese has an ivory-colored interior with a creamy, smooth texture. Its flavor profile is a mix of floral, pungent, and savory notes, making it an interesting choice for those who enjoy bold cheeses. The cheese is enjoyed across England, Scotland, and Wales, offering a taste that reflects the region's cheese-making tradition. Ideal for pairing with crusty bread or a selection of fruits, Cardo makes a flavorful addition to any cheese board.

What Is Kalathaki Limnou Cheese?

Kalathaki Limnou is a fresh brined cheese from the Greek island of Lemnos, made from sheep's milk with up to 30 percent goat's milk. Protected as a PDO since 1996, it is named for the small basket molds that leave their pattern on its surface.

What's the Difference Between Cardo Cheese and Kalathaki Limnou Cheese?

Origin: Cardo Cheese (England, Scotland and Wales), Kalathaki Limnou Cheese (Greece)
Milk type: Cardo Cheese (goat's milk), Kalathaki Limnou Cheese (Pasteurized sheep's milk, Goat’s milk (up to 30%))
Texture: Cardo Cheese (semi-soft, artisan), Kalathaki Limnou Cheese (Soft)
Rind: Cardo Cheese (washed), Kalathaki Limnou Cheese (No external rind)
Taste: Cardo Cheese (floral, pungent, savory), Kalathaki Limnou Cheese (Pleasant, slightly acidic)

Side-by-Side Comparison

	Cardo Cheese	Kalathaki Limnou Cheese
Country of Origin	England, Scotland And Wales	Greece
Specific Origin	Timsbury, Somerset	Lemnos, Aegean Sea
Milk Type	Goat's milk	Pasteurized sheep's milk, Goat’s milk (up to 30%)
Milk Treatment	Pasteurized	Pasteurized
Texture	Semi-soft, artisan	Soft
Rind	Washed	No external rind
Aging	—	Three weeks at 14-18°C, then at least two months at <6°C
Taste	Floral, pungent, savory	Pleasant, slightly acidic

Taste Comparison: Does Cardo Cheese Taste Like Kalathaki Limnou Cheese?

Cardo Cheese reads as floral, pungent, savory, while Kalathaki Limnou Cheese brings pleasant, slightly acidic character. On the nose, Cardo Cheese offers pungent, contrasted with Kalathaki Limnou Cheese's rich.

Can You Substitute Cardo Cheese for Kalathaki Limnou Cheese?

Cardo Cheese can stand in for Kalathaki Limnou Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, artisan bite and body where the recipe calls for soft. Flavor-wise, Cardo Cheese reads as floral, pungent, savory while Kalathaki Limnou Cheese brings pleasant, slightly acidic notes.

Which Is Better, Cardo Cheese or Kalathaki Limnou Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan cheese, go with Cardo Cheese. For a soft profile, Kalathaki Limnou Cheese is the better fit. Flavor-wise, Cardo Cheese suits recipes that want floral, pungent, savory notes, while Kalathaki Limnou Cheese fits dishes calling for pleasant, slightly acidic.

Which is your favorite?

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Frequently Asked Questions

Is Cardo Cheese the same as Kalathaki Limnou Cheese?

No, they're distinct cheeses. Cardo Cheese originates in England, Scotland and Wales, while Kalathaki Limnou Cheese comes from Greece. Cardo Cheese is made from goat milk; Kalathaki Limnou Cheese uses goat or sheep.

Is Cardo Cheese similar to Kalathaki Limnou Cheese?

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

Can I substitute Cardo Cheese for Kalathaki Limnou Cheese?

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

Does Cardo Cheese taste like Kalathaki Limnou Cheese?

Cardo Cheese reads as floral, pungent, savory, while Kalathaki Limnou Cheese is pleasant, slightly acidic. Aromas also diverge. Cardo Cheese leans pungent, and Kalathaki Limnou Cheese is closer to rich.

What is Cardo Cheese made of?

Cardo Cheese is made from goat milk (pasteurized). It originates in England, Scotland and Wales.

What is Kalathaki Limnou Cheese made of?

Kalathaki Limnou Cheese is made from goat or sheep milk (pasteurized), using animal rennet. It's typically aged three weeks at 14-18°c, then at least two months at <6°c. It originates in Greece.

Which should I choose, Cardo Cheese or Kalathaki Limnou Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cardo Cheese is semi-soft, artisan, while Kalathaki Limnou Cheese is soft.