Kasseri Cheese vs Mimolette Cheese

Kasseri Cheese is a hard goat or sheep-milk cheese from Greece, while Mimolette Cheese is hard, creamy and made from cow milk, originating in France.

What Is Kasseri Cheese?

Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and is best known as the cheese in saganaki and kasseropita.

What Is Mimolette Cheese?

Mimolette is a hard, bright orange cow's milk cheese made around Lille in northern France. It is sold at several ages, from young wheels that taste like Parmesan to extra-old ones with a hazelnut flavor and a grey, mite-worked rind.

What's the Difference Between Kasseri Cheese and Mimolette Cheese?

• Origin: Kasseri Cheese (Greece), Mimolette Cheese (France)
• Milk type: Kasseri Cheese (Sheep's milk, sometimes with goat's milk), Mimolette Cheese (Cow's milk)
• Milk treatment: Kasseri Cheese (Traditionally raw, increasingly pasteurized), Mimolette Cheese (Pasteurized)
• Texture: Kasseri Cheese (Hard), Mimolette Cheese (Hard, creamy)
• Rind: Kasseri Cheese (Develops as ages), Mimolette Cheese (Natural)
• Aging: Kasseri Cheese (at least 3 months), Mimolette Cheese (6 weeks to 24 months)
• Taste: Kasseri Cheese (Rich), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

Taste Comparison: Does Kasseri Cheese Taste Like Mimolette Cheese?

Kasseri Cheese reads as rich, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Kasseri Cheese offers flowery, contrasted with Mimolette Cheese's butterscotch. More specifically, Kasseri Cheese shows rich, complex flavors, buttery texture, flowery aroma when aged. similar to asiago and parmigiano reggiano when aged 10+ months., while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Kasseri Cheese at at least 3 months develops a different profile than Mimolette Cheese at 6 weeks to 24 months.

Can You Substitute Kasseri Cheese for Mimolette Cheese?

Kasseri Cheese can stand in for Mimolette Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for hard, creamy. Flavor-wise, Kasseri Cheese reads as rich while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

Which Is Better, Kasseri Cheese or Mimolette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Kasseri Cheese. For a hard, creamy profile, Mimolette Cheese is the better fit. Flavor-wise, Kasseri Cheese suits recipes that want rich notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.

Frequently Asked Questions

Is Kasseri Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Kasseri Cheese originates in Greece, while Mimolette Cheese comes from France. Kasseri Cheese is made from goat or sheep milk; Mimolette Cheese uses cow. Aging also differs: Kasseri Cheese is typically aged at least 3 months, Mimolette Cheese 6 weeks to 24 months.

Is Kasseri Cheese similar to Mimolette Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Kasseri Cheese for Mimolette Cheese?

You can, but expect a shift in richness and milk character.

Does Kasseri Cheese taste like Mimolette Cheese?

Kasseri Cheese reads as rich, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Kasseri Cheese leans flowery, and Mimolette Cheese is closer to butterscotch.

What is Kasseri Cheese made of?

Kasseri Cheese is made from goat or sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 3 months. It originates in Greece.

What is Mimolette Cheese made of?

Mimolette Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks to 24 months. It originates in France.

Which should I choose, Kasseri Cheese or Mimolette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kasseri Cheese is hard, while Mimolette Cheese is hard, creamy.