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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
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, and sheep milk. Kasseri Cheese is made with goat and 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".
Taste and Aroma
Halloumi Cheese has a mild, salty taste. Halloumi's aroma can be described as "strong". Kasseri Cheese has a rich taste. 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.
Ranking
Halloumi is ranked #98 out of 996 types based on community views. Kasseri is ranked #114 out of 996 types based on community views.
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 | Cow's, goat's and sheep's milk | Goat's and sheep's milk |
| Milk Treatment | Not Specified | Traditionally raw, increasingly pasteurized |
| Rind | No rind | Develops as ages |
| Texture | Semihard | Firm to hard |
| Taste | Mild, salty | Rich |
| Aroma | Strong | Flowery |
| Colors | White to light yellow | Pale yellow |
| Forms | Not Specified | Wheels |
| Age | 40 days | At least 2 months, peak at 10+ months |
| Rennet Type | Animal | Natural rennet |
Which One Should You Choose?
If you prefer a semihard cheese, go for Halloumi. But if you enjoy a firm to hard consistency, Kasseri might be the better pick. Halloumi has a mild, salty taste, making it great for various dishes. Meanwhile, Kasseri offers a rich profile, ideal for different meals.
