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Fontina Cheese vs Kasseri Cheese
Fontina Cheese
Kasseri Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Kasseri Cheese, including:
- "What is the difference between Fontina Cheese and Kasseri Cheese?"
- "Is Fontina Cheese and Kasseri Cheese the same?"
- "How does Fontina Cheese compare to Kasseri Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Kasseri Cheese?"
- "Is Fontina Cheese or Kasseri Cheese better?"
Fontina Cheese Overview
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.
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
Fontina Cheese comes from Italy. 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. Fontina Cheese has a PDO (1996). Kasseri Cheese has a PDO (1996).
Milk Type and Treatment
Fontina Cheese is made with cow 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
Fontina Cheese has a fat content of ~30-45% and a moisture content of ~45-50%. Fontina's texture can be described as "semi-soft". Kasseri's texture can be described as "firm to hard".
Taste and Aroma
Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)". Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery".
Appearance and Aging
Fontina Cheese's appearance is colored pale yellow to golden , is available in wheel, block, sliced, shredded and is aged typically 2-3 months (can be aged longer for stronger flavor) . 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
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Kasseri Cheese's rind is described as develops as ages , with natural rennet.
Ranking
Fontina is ranked #66 out of 996 types based on community views. Kasseri is ranked #112 out of 996 types based on community views.
Pairing Comparison
| Fontina | Kasseri | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | No additional pairings listed. |
For more details, check the full pairing guides on the Fontina and Kasseri pages.
Side-by-Side Comparison Table
| Fontina Cheese | Kasseri Cheese | |
|---|---|---|
| Country of Origin | Italy | Greece |
| Specific Origin | Not Specified | Thrace, Macedonia, Thessaly, Lesbos |
| Certification | PDO (1996) | PDO (1996) |
| Milk Type | Cow's milk | Goat's and sheep's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Traditionally raw, increasingly pasteurized |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Develops as ages |
| Texture | Semi-Soft | Firm to hard |
| Taste | Mild, Buttery, Nutty | Rich |
| Aroma | Mild to Pungent (earthier in aged versions) | Flowery |
| Colors | Pale Yellow to Golden | Pale yellow |
| Forms | Wheel, Block, Sliced, Shredded | Wheels |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | At least 2 months, peak at 10+ months |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Natural rennet |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a firm to hard consistency, Kasseri might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Kasseri offers a rich profile, ideal for different meals.
