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Gorgonzola Cheese vs Kasseri Cheese
Gorgonzola Cheese
Kasseri Cheese
In this article, we'll explore the answers to the most common questions about Gorgonzola Cheese and Kasseri Cheese, including:
- "What is the difference between Gorgonzola Cheese and Kasseri Cheese?"
- "Is Gorgonzola Cheese and Kasseri Cheese the same?"
- "How does Gorgonzola Cheese compare to Kasseri Cheese cheese?"
- "How does the taste of Gorgonzola Cheese compare to Kasseri Cheese?"
- "Is Gorgonzola Cheese or Kasseri Cheese better?"
Gorgonzola Cheese Overview
Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
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
Gorgonzola 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. Gorgonzola Cheese has a PDO (1996). Kasseri Cheese has a PDO (1996).
Milk Type and Treatment
Gorgonzola 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
Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly". Kasseri's texture can be described as "firm to hard".
Taste and Aroma
Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty". Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery".
Appearance and Aging
Gorgonzola Cheese's appearance is colored straw-white, blue-green veins , is available in 13 to 26 pounds and is aged 2 to 3 months . 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
Gorgonzola Cheese's rind is described as none . Kasseri Cheese's rind is described as develops as ages , with natural rennet.
Ranking
Gorgonzola is ranked #18 out of 996 types based on community views. Kasseri is ranked #112 out of 996 types based on community views.
Pairing Comparison
| Gorgonzola | Kasseri | |
|---|---|---|
| Best Pairings | Asti Spumante, Dried Fruit, Steak | No pairings listed. |
| Other Good Pairings | Bresaola | No additional pairings listed. |
For more details, check the full pairing guides on the Gorgonzola and Kasseri pages.
Side-by-Side Comparison Table
| Gorgonzola Cheese | Kasseri Cheese | |
|---|---|---|
| Country of Origin | Italy | Greece |
| Specific Origin | Lombardy, Piedmont | Thrace, Macedonia, Thessaly, Lesbos |
| Certification | PDO (1996) | PDO (1996) |
| Milk Type | Cow's milk | Goat's and sheep's milk |
| Milk Treatment | Pasteurized | Traditionally raw, increasingly pasteurized |
| Fat Content | 25-35% | Not Specified |
| Rind | None | Develops as ages |
| Texture | Soft to crumbly | Firm to hard |
| Taste | Sweet to savory | Rich |
| Aroma | Nutty | Flowery |
| Colors | Straw-white, blue-green veins | Pale yellow |
| Forms | 13 to 26 pounds | Wheels |
| Age | 2 to 3 months | At least 2 months, peak at 10+ months |
| Rennet Type | Not Specified | Natural rennet |
Which One Should You Choose?
If you prefer a soft to crumbly cheese, go for Gorgonzola. But if you enjoy a firm to hard consistency, Kasseri might be the better pick. Gorgonzola has a sweet to savory taste, making it great for various dishes. Meanwhile, Kasseri offers a rich profile, ideal for different meals.
