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)

Compare Kasseri Cheese to Other Cheeses

Compare Mahón-Menorca Cheese to Other Cheeses

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