, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Gruyere Cheese vs Kasseri Cheese
Gruyere Cheese
Kasseri Cheese
In this article, we'll explore the answers to the most common questions about Gruyere Cheese and Kasseri Cheese, including:
- "What is the difference between Gruyere Cheese and Kasseri Cheese?"
- "Is Gruyere Cheese and Kasseri Cheese the same?"
- "How does Gruyere Cheese compare to Kasseri Cheese cheese?"
- "How does the taste of Gruyere Cheese compare to Kasseri Cheese?"
- "Is Gruyere Cheese or Kasseri Cheese better?"
Gruyere Cheese Overview
American Gruyere is inspired by the classic Swiss cheese but made in the United States. It replicates the sweet, slightly nutty flavor of traditional Gruyere. This version is typically smoother and creamier, with fewer age-induced cracks and holes. It is commonly used in cooking, especially in fondues, gratins, and baked dishes.
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
Gruyere Cheese comes from United States. 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. Gruyere is not a protected cheese. Kasseri Cheese has a PDO (1996).
Milk Type and Treatment
Gruyere 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
Gruyere Cheese has a fat content of ~30-34% and a moisture content of ~36-40%. Gruyere's texture can be described as "semi-firm". Kasseri's texture can be described as "firm to hard".
Taste and Aroma
Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery". Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery".
Appearance and Aging
Gruyere Cheese's appearance is colored pale yellow to golden , is available in block, wheel, sliced, shredded and is aged typically 3-6 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
Gruyere Cheese's rind is described as natural or brushed, sometimes waxed and uses microbial or vegetarian (varies by producer) rennet. Kasseri Cheese's rind is described as develops as ages , with natural rennet.
Ranking
Gruyere is ranked #43 out of 996 types based on community views. Kasseri is ranked #112 out of 996 types based on community views.
Pairing Comparison
| Gruyere | Kasseri | |
|---|---|---|
| Best Pairings | Dijon Mustard, Grilled Cheese, Macaroni and Cheese, Roast Beef | No pairings listed. |
| Other Good Pairings | Pastrami | No additional pairings listed. |
For more details, check the full pairing guides on the Gruyere and Kasseri pages.
Side-by-Side Comparison Table
| Gruyere Cheese | Kasseri Cheese | |
|---|---|---|
| Country of Origin | United States | Greece |
| Specific Origin | Not Specified | 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 |
| Fat Content | ~30-34% | Not Specified |
| Moisture Content | ~36-40% | Not Specified |
| Rind | Natural or Brushed, Sometimes Waxed | Develops as ages |
| Texture | Semi-Firm | Firm to hard |
| Taste | Mild, Nutty, Slightly Buttery | Rich |
| Aroma | Mild, Slightly Nutty, Buttery | Flowery |
| Colors | Pale Yellow to Golden | Pale yellow |
| Forms | Block, Wheel, Sliced, Shredded | Wheels |
| Age | Typically 3-6 months | At least 2 months, peak at 10+ months |
| Rennet Type | Microbial or Vegetarian (varies by producer) | Natural rennet |
Which One Should You Choose?
If you prefer a semi-firm cheese, go for Gruyere. But if you enjoy a firm to hard consistency, Kasseri might be the better pick. Gruyere has a mild, nutty, slightly buttery taste, making it great for various dishes. Meanwhile, Kasseri offers a rich profile, ideal for different meals.
