Kasseri Cheese vs Mahón-Menorca Cheese
Kasseri Cheese
Mahón-Menorca Cheese
In this article, we’ll explore the answers to the most common questions about Kasseri Cheese and Mahón-Menorca Cheese, including:
- "What is the difference between Kasseri Cheese and Mahón-Menorca Cheese?"
- "Is Kasseri Cheese and Mahón-Menorca Cheese the same?"
- "How does Kasseri Cheese compare to Mahón-Menorca Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Mahón-Menorca Cheese?"
- "Is Kasseri Cheese or Mahón-Menorca 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.
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
Comparing the Two Cheeses
Ranking
Kasseri is ranked #107 out of 377 types based on community views.
Mahón-Menorca is ranked #219 out of 377 types based on community views.
Country of Origin
Kasseri Cheese comes from Greece. Mahón-Menorca Cheese originated from Spain.
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). Mahón-Menorca Cheese has a PDO (1985).
Milk Type and Treatment
Kasseri Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw.
Composition and Texture
Kasseri's texture can be described as "firm to hard". Mahón-Menorca's texture can be described as "firm".
Flavor and Aroma
Kasseri Cheese has a rich flavor. Kasseri's aroma can be described as "flowery". Mahón-Menorca Cheese has a salty and spicy flavor. Mahón-Menorca's aroma can be described as "lactic, buttery".
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 . Mahón-Menorca Cheese has a color of ivory-yellow to orangey or brownish gray , comes in parallelepiped shape and has an aging period of tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Mahón-Menorca Cheese's rind is described as characteristic orangish , with vegetable (cynara cardunculus) rennet.
Side-by-Side Comparison Table
Kasseri Cheese | Mahón-Menorca Cheese | |
---|---|---|
Country of Origin | Greece | Spain |
Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Menorca, Balearic Islands |
Certification | PDO (1996) | PDO (1985) |
Milk Type | Sheep’s milk or a combination with up to 20% goat’s or cow’s milk | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) |
Milk Treatment | Traditionally raw, increasingly pasteurized | Raw or any authorized preservation technology |
Rind | Develops as ages | Characteristic orangish |
Texture | Firm to hard | Firm |
Flavor | Rich | Salty and spicy |
Aroma | Flowery | Lactic, buttery |
Colors | Pale yellow | Ivory-yellow to orangey or brownish gray |
Forms | Wheels | Parallelepiped shape |
Age | At least 2 months, peak at 10+ months | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months |
Rennet Type | Natural rennet | Vegetable (Cynara cardunculus) |