Cardo Cheese vs Kasseri Cheese
Cardo Cheese is a semi-soft, artisan goat-milk cheese from England, Scotland and Wales, while Kasseri Cheese is firm to hard and made from goat and 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 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 Cardo Cheese and Kasseri Cheese?
- Origin: Cardo Cheese (England, Scotland and Wales), Kasseri Cheese (Greece)
- Milk type: Cardo Cheese (goat's milk), Kasseri Cheese (goat's and sheep's milk)
- Milk treatment: Cardo Cheese (pasteurized), Kasseri Cheese (Traditionally raw, increasingly pasteurized)
- Texture: Cardo Cheese (semi-soft, artisan), Kasseri Cheese (Firm to hard)
- Rind: Cardo Cheese (washed), Kasseri Cheese (Develops as ages)
- Taste: Cardo Cheese (floral, pungent, savory), Kasseri Cheese (Rich)
Side-by-Side Comparison
| Cardo Cheese | Kasseri Cheese | |
|---|---|---|
| Country of Origin | England, Scotland And Wales | Greece |
| Specific Origin | Timsbury, Somerset | Thrace, Macedonia, Thessaly, Lesbos |
| Milk Type | Goat's milk | Goat's and sheep's milk |
| Milk Treatment | Pasteurized | Traditionally raw, increasingly pasteurized |
| Texture | Semi-soft, artisan | Firm to hard |
| Rind | Washed | Develops as ages |
| Aging | — | At least 3 months |
| Taste | Floral, pungent, savory | Rich |
Taste Comparison: Does Cardo Cheese Taste Like Kasseri Cheese?
Cardo Cheese reads as floral, pungent, savory, while Kasseri Cheese brings rich character. On the nose, Cardo Cheese offers pungent, contrasted with Kasseri Cheese's flowery.
Can You Substitute Cardo Cheese for Kasseri Cheese?
Cardo Cheese can stand in for Kasseri 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 firm to hard. Flavor-wise, Cardo Cheese reads as floral, pungent, savory while Kasseri Cheese brings rich notes.
Which Is Better, Cardo 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, artisan cheese, go with Cardo Cheese. For a firm to hard profile, Kasseri Cheese is the better fit. Flavor-wise, Cardo Cheese suits recipes that want floral, pungent, savory notes, while Kasseri Cheese fits dishes calling for rich.
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Frequently Asked Questions
Is Cardo Cheese the same as Kasseri Cheese?
No, they're distinct cheeses. Cardo Cheese originates in England, Scotland and Wales, while Kasseri Cheese comes from Greece. Cardo Cheese is made from goat milk; Kasseri Cheese uses goat and sheep.
Is Cardo Cheese similar to Kasseri Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cardo Cheese for Kasseri Cheese?
You can, but expect a shift in richness and milk character.
Does Cardo Cheese taste like Kasseri Cheese?
Cardo Cheese reads as floral, pungent, savory, while Kasseri Cheese is rich. Aromas also diverge. Cardo Cheese leans pungent, and Kasseri Cheese is closer to flowery.
What is Cardo Cheese made of?
Cardo Cheese is made from goat milk (pasteurized). It originates in England, Scotland and Wales.
What is Kasseri Cheese made of?
Kasseri Cheese is made from goat and 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, Cardo Cheese or Kasseri Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cardo Cheese is semi-soft, artisan, while Kasseri Cheese is firm to hard.