Edam Cheese vs Kasseri Cheese

Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Kasseri Cheese is firm to hard and made from goat and sheep milk, originating in Greece.

What Is Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

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 Edam Cheese and Kasseri Cheese?

• Origin: Edam Cheese (Netherlands), Kasseri Cheese (Greece)
• Milk type: Edam Cheese (cow's milk), Kasseri Cheese (goat's and sheep's milk)
• Milk treatment: Edam Cheese (pasteurized), Kasseri Cheese (Traditionally raw, increasingly pasteurized)
• Texture: Edam Cheese (Rubber-textured to crystalline), Kasseri Cheese (Firm to hard)
• Rind: Edam Cheese (Smooth, waxed), Kasseri Cheese (Develops as ages)
• Aging: Edam Cheese (3 months to longer), Kasseri Cheese (at least 3 months)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Kasseri Cheese (Rich)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Kasseri Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Kasseri Cheese brings rich character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Kasseri Cheese's flowery. More specifically, Edam Cheese shows sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities, 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. Edam Cheese at 3 months to longer develops a different profile than Kasseri Cheese at at least 3 months.

Can You Substitute Edam Cheese for Kasseri Cheese?

Edam Cheese can stand in for Kasseri Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect rubber-textured to crystalline bite and body where the recipe calls for firm to hard. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Kasseri Cheese brings rich notes.

Which Is Better, Edam Cheese or Kasseri Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a rubber-textured to crystalline cheese, go with Edam Cheese. For a firm to hard profile, Kasseri Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Kasseri Cheese fits dishes calling for rich.

Frequently Asked Questions

Is Edam Cheese the same as Kasseri Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Kasseri Cheese comes from Greece. Edam Cheese is made from cow milk; Kasseri Cheese uses goat and sheep. Aging also differs: Edam Cheese is typically aged 3 months to longer, Kasseri Cheese at least 3 months.

Is Edam Cheese similar to Kasseri Cheese?

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

Can I substitute Edam Cheese for Kasseri Cheese?

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

Does Edam Cheese taste like Kasseri Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Kasseri Cheese is rich. Aromas also diverge. Edam Cheese leans almost no smell when young, and Kasseri Cheese is closer to flowery.

What is Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

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, Edam Cheese or Kasseri Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while Kasseri Cheese is firm to hard.