Kasseri Cheese vs Queso Manchego

In this article, we'll explore the answers to the most common questions about Kasseri Cheese and Queso Manchego, including:

• "What is the difference between Kasseri Cheese and Queso Manchego?"
• "Is Kasseri Cheese and Queso Manchego the same?"
• "How does Kasseri Cheese compare to Queso Manchego cheese?"
• "How does the taste of Kasseri Cheese compare to Queso Manchego?"
• "Is Kasseri Cheese or Queso Manchego 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.

Queso Manchego Overview

Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.

Comparing the Two Cheeses

Country of Origin

Kasseri Cheese comes from Greece. Queso Manchego 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). Queso Manchego has a PDO (1996).

Milk Type and Treatment

Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized. Queso Manchego is made with sheep milk that is typically raw or pasteurized.

Composition and Texture

Kasseri's texture can be described as "firm to hard". Queso Manchego's texture can be described as "compact".

Taste and Aroma

Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery". Queso Manchego has a slightly acidic taste.

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 . Queso Manchego has a color of white to yellowish ivory , comes in cylindrical with flat faces and has an aging period of fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) .

Rind and Rennet Type

Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Queso Manchego's rind is described as pleita and flor imprints , with animal rennet.

Ranking

Kasseri is ranked #115 out of 996 types based on community views. Queso Manchego is ranked #26 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Kasseri and Queso Manchego pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a firm to hard cheese, go for Kasseri. But if you enjoy a compact consistency, Queso Manchego might be the better pick. Kasseri has a rich taste, making it great for various dishes. Meanwhile, Queso Manchego offers a slightly acidic profile, ideal for different meals.

Compare Kasseri Cheese to Other Cheeses

Compare Queso Manchego to Other Cheeses