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Kasseri Cheese vs Langres Cheese
Kasseri Cheese
Langres Cheese
In this article, we'll explore the answers to the most common questions about Kasseri Cheese and Langres Cheese, including:
- "What is the difference between Kasseri Cheese and Langres Cheese?"
- "Is Kasseri Cheese and Langres Cheese the same?"
- "How does Kasseri Cheese compare to Langres Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Langres Cheese?"
- "Is Kasseri Cheese or Langres Cheese better?"
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.
Langres Cheese Overview
Langres is a washed-rind cheese from the Champagne region of France. It has a distinctive sunken top, which is traditionally filled with Champagne or Marc de Bourgogne when served. This cheese has a creamy interior with a strong, pungent aroma and a complex, slightly spicy flavor.
Comparing the Two Cheeses
Country of Origin
Kasseri Cheese comes from Greece. Langres Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Kasseri Cheese has a PDO (1996). Langres Cheese has a PDO (2009), PDO (1996).
Milk Type and Treatment
Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized. Langres Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Kasseri's texture can be described as "firm to hard". Langres's texture can be described as "semisoft".
Taste and Aroma
Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery". Langres Cheese has a creamy, nutty taste. Langres's aroma can be described as "creamy aromas".
Appearance and Aging
Kasseri Cheese's appearance is colored pale yellow , is available in wheels and is aged at least 2 months, peak at 10+ months . Langres Cheese has a color of orange and comes in cylindrical .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Langres Cheese's rind is described as soft, orange .
Ranking
Kasseri is ranked #115 out of 996 types based on community views. Langres is ranked #59 out of 996 types based on community views.
Side-by-Side Comparison Table
| Kasseri Cheese | Langres Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Plateau De Langres, Champagne Region |
| Certification | PDO (1996) | PDO (2009), PDO (1996) |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | Unpasteurized |
| Rind | Develops as ages | Soft, orange |
| Texture | Firm to hard | Semisoft |
| Taste | Rich | Creamy, nutty |
| Aroma | Flowery | Creamy aromas |
| Colors | Pale yellow | Orange |
| Forms | Wheels | Cylindrical |
| Age | At least 2 months, peak at 10+ months | Not Specified |
| Rennet Type | Natural rennet | Not Specified |
Which One Should You Choose?
If you prefer a firm to hard cheese, go for Kasseri. But if you enjoy a semisoft consistency, Langres might be the better pick. Kasseri has a rich taste, making it great for various dishes. Meanwhile, Langres offers a creamy, nutty profile, ideal for different meals.
