Edam Cheese vs Kasseri Cheese
Edam Cheese
Kasseri Cheese
In this article, we'll explore the answers to the most common questions about Edam Cheese and Kasseri Cheese, including:
- "What is the difference between Edam Cheese and Kasseri Cheese?"
- "Is Edam Cheese and Kasseri Cheese the same?"
- "How does Edam Cheese compare to Kasseri Cheese cheese?"
- "How does the taste of Edam Cheese compare to Kasseri Cheese?"
- "Is Edam Cheese or Kasseri Cheese better?"
Edam Cheese Overview
Edam is a semi-hard Dutch cheese that is recognizable by its typically red or yellow wax coating. Made from partially skimmed cow's milk, it has a mild, slightly salty flavor and a firm but creamy texture. Edam ages well and does not spoil; instead, it hardens, which makes it an excellent cheese for long-term storage.
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
Edam Cheese comes from Netherlands. 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. Edam is not a protected cheese. Kasseri Cheese has a PDO (1996).
Milk Type and Treatment
Edam 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
Edam's texture can be described as "rubber-textured to crystalline". Kasseri's texture can be described as "firm to hard".
Taste and Aroma
Edam Cheese has a sweet, milky, nutty, buttery taste. Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery".
Appearance and Aging
Edam Cheese's appearance is colored red , is available in round and is aged 3 months to longer . 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
Edam Cheese's rind is described as smooth, waxed . Kasseri Cheese's rind is described as develops as ages , with natural rennet.
Ranking
Edam is ranked #13 out of 996 types based on community views. Kasseri is ranked #114 out of 996 types based on community views.
Side-by-Side Comparison Table
Edam Cheese | Kasseri Cheese | |
---|---|---|
Country of Origin | Netherlands | Greece |
Specific Origin | North Of Holland | Thrace, Macedonia, Thessaly, Lesbos |
Certification | Not Specified | PDO (1996) |
Milk Type | Cow's milk | Goat's and sheep's milk |
Milk Treatment | Pasteurized | Traditionally raw, increasingly pasteurized |
Rind | Smooth, waxed | Develops as ages |
Texture | Rubber-textured to crystalline | Firm to hard |
Taste | Sweet, milky, nutty, buttery | Rich |
Aroma | Not Specified | Flowery |
Colors | Red | Pale yellow |
Forms | Round | Wheels |
Age | 3 months to longer | At least 2 months, peak at 10+ months |
Rennet Type | Not Specified | Natural rennet |
Which One Should You Choose?
If you prefer a rubber-textured to crystalline cheese, go for Edam. But if you enjoy a firm to hard consistency, Kasseri might be the better pick. Edam has a sweet, milky, nutty, buttery taste, making it great for various dishes. Meanwhile, Kasseri offers a rich profile, ideal for different meals.