Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Feta Cheese vs Kasseri Cheese
Feta Cheese
Kasseri Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Kasseri Cheese, including:
- "What is the difference between Feta Cheese and Kasseri Cheese?"
- "Is Feta Cheese and Kasseri Cheese the same?"
- "How does Feta Cheese compare to Kasseri Cheese cheese?"
- "How does the taste of Feta Cheese compare to Kasseri Cheese?"
- "Is Feta Cheese or Kasseri Cheese better?"
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
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
Feta Cheese comes from Greece. 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. Feta Cheese has a PDO (2002). Kasseri Cheese has a PDO (1996).
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Kasseri's texture can be described as "firm to hard".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery".
Appearance and Aging
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 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
Feta Cheese's rind is described as none . Kasseri Cheese's rind is described as develops as ages , with natural rennet.
Ranking
Feta is ranked #23 out of 996 types based on community views. Kasseri is ranked #113 out of 996 types based on community views.
Pairing Comparison
| Feta | Kasseri | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | No pairings listed. |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | No additional pairings listed. |
For more details, check the full pairing guides on the Feta and Kasseri pages.
Side-by-Side Comparison Table
| Feta Cheese | Kasseri Cheese | |
|---|---|---|
| Country of Origin | Greece | Greece |
| Specific Origin | Throughout Greece | Thrace, Macedonia, Thessaly, Lesbos |
| Certification | PDO (2002) | PDO (1996) |
| Milk Type | Goat's and sheep's milk | Goat's and sheep's milk |
| Milk Treatment | Pasteurized, sometimes raw | Traditionally raw, increasingly pasteurized |
| Moisture Content | High | Not Specified |
| Rind | None | Develops as ages |
| Texture | Soft, white, aged in brine | Firm to hard |
| Taste | Sharp to mild | Rich |
| Aroma | Nutty, strong | Flowery |
| Colors | White | Pale yellow |
| Forms | Blocks submerged in brine, barrels | Wheels |
| Age | 2 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 soft, white, aged in brine cheese, go for Feta. But if you enjoy a firm to hard consistency, Kasseri might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Kasseri offers a rich profile, ideal for different meals.
