Halloumi Cheese vs Kasseri Cheese

Halloumi Cheese

Kasseri Cheese

In this article, we’ll explore the answers to the most common questions about Halloumi Cheese and Kasseri Cheese, including:

  • "What is the difference between Halloumi Cheese and Kasseri Cheese?"
  • "Is Halloumi Cheese and Kasseri Cheese the same?"
  • "How does Halloumi Cheese compare to Kasseri Cheese cheese?"
  • "How does the taste of Halloumi Cheese compare to Kasseri Cheese?"
  • "Is Halloumi Cheese or Kasseri Cheese better?"

Halloumi Cheese Overview

Halloumi is a semi-hard, unripened brined cheese from Cyprus, made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. Renowned for its high melting point, Halloumi can be grilled or fried to a crispy exterior with a soft, chewy interior. It has a salty flavor and is often enjoyed with a squeeze of lemon.

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

Ranking

Halloumi is ranked #144 out of 375 types.

Kasseri is ranked #109 out of 375 types.

Country of Origin

Halloumi Cheese comes from Cyprus. 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. Halloumi Cheese has a PDO (2014). Kasseri Cheese has a PDO (1996).

Milk Type and Treatment

Halloumi Cheese is made with cow, goat, or sheep milk. Kasseri Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized.

Composition and Texture

Halloumi's texture can be described as "semihard". Kasseri's texture can be described as "firm to hard".

Flavor and Aroma

Halloumi Cheese has a mild, salty flavor. Kasseri Cheese has a rich flavor. Kasseri's aroma can be described as "flowery".

Appearance and Aging

Halloumi Cheese's appearance is colored white to light yellow and is aged 40 days . 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

Halloumi Cheese's rind is described as no rind and uses animal rennet. Kasseri Cheese's rind is described as develops as ages , with natural rennet.

Side-by-Side Comparison Table

Halloumi Cheese Kasseri Cheese
Country of Origin Cyprus Greece
Specific Origin Cyprus Thrace, Macedonia, Thessaly, Lesbos
Certification PDO (2014) PDO (1996)
Milk Type Sheep’s milk, Goat’s milk, Cow’s milk (Cow’s milk not alone in Cyprus) Sheep’s milk or a combination with up to 20% goat’s or cow’s milk
Milk Treatment Traditionally raw, increasingly pasteurized
Rind No rind Develops as ages
Texture Semihard Firm to hard
Flavor Mild, salty Rich
Aroma Flowery
Colors White to light yellow Pale yellow
Forms Wheels
Age 40 days At least 2 months, peak at 10+ months
Rennet Type Animal Natural rennet

Compare Halloumi Cheese to Other Cheeses

Compare Kasseri Cheese to Other Cheeses