Graviera Naxou Cheese vs Kasseri Cheese

Graviera Naxou Cheese is a elastic cow, goat, or sheep-milk cheese from Greece, while Kasseri Cheese is firm to hard and made from goat and sheep milk, originating in Greece.

What Is Graviera Naxou Cheese?

Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.

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 Graviera Naxou Cheese and Kasseri Cheese?

• Milk type: Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)), Kasseri Cheese (goat's and sheep's milk)
• Milk treatment: Graviera Naxou Cheese (pasteurized), Kasseri Cheese (Traditionally raw, increasingly pasteurized)
• Texture: Graviera Naxou Cheese (Elastic), Kasseri Cheese (Firm to hard)
• Rind: Graviera Naxou Cheese (Smear rind), Kasseri Cheese (Develops as ages)
• Aging: Graviera Naxou Cheese (3 months), Kasseri Cheese (at least 3 months)

Side-by-Side Comparison

Taste Comparison: Does Graviera Naxou Cheese Taste Like Kasseri Cheese?

Their flavor profiles are distinct. On the nose, Graviera Naxou Cheese offers delicate, slightly sharp, contrasted with Kasseri Cheese's flowery. More specifically, Graviera Naxou Cheese shows produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months, 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. Graviera Naxou Cheese at 3 months develops a different profile than Kasseri Cheese at at least 3 months.

Can You Substitute Graviera Naxou Cheese for Kasseri Cheese?

Graviera Naxou Cheese can stand in for Kasseri Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic bite and body where the recipe calls for firm to hard.

Which Is Better, Graviera Naxou Cheese or Kasseri Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a elastic cheese, go with Graviera Naxou Cheese. For a firm to hard profile, Kasseri Cheese is the better fit.

Frequently Asked Questions

Is Graviera Naxou Cheese the same as Kasseri Cheese?

No, they're distinct cheeses. Graviera Naxou Cheese is made from cow, goat, or sheep milk; Kasseri Cheese uses goat and sheep. Aging also differs: Graviera Naxou Cheese is typically aged 3 months, Kasseri Cheese at least 3 months.

Is Graviera Naxou Cheese similar to Kasseri Cheese?

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

Can I substitute Graviera Naxou Cheese for Kasseri Cheese?

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

Does Graviera Naxou Cheese taste like Kasseri Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Graviera Naxou Cheese made of?

Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.

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, Graviera Naxou Cheese or Kasseri Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Graviera Naxou Cheese is elastic, while Kasseri Cheese is firm to hard.