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 |