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Kasseri Cheese vs Mimolette Cheese
Kasseri Cheese
Mimolette Cheese
In this article, we'll explore the answers to the most common questions about Kasseri Cheese and Mimolette Cheese, including:
- "What is the difference between Kasseri Cheese and Mimolette Cheese?"
- "Is Kasseri Cheese and Mimolette Cheese the same?"
- "How does Kasseri Cheese compare to Mimolette Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Mimolette Cheese?"
- "Is Kasseri Cheese or Mimolette 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.
Mimolette Cheese Overview
Mimolette is a hard cheese from the region of Lille, France, known for its bright orange color and spherical shape. It has a firm texture and a nutty, sweet flavor that deepens as it ages. Older Mimolette is known for its dry and crumbly texture, making it an excellent grating cheese.
Comparing the Two Cheeses
Country of Origin
Kasseri Cheese comes from Greece. Mimolette 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). Mimolette is not a protected cheese.
Milk Type and Treatment
Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized. Mimolette Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Kasseri's texture can be described as "firm to hard". Mimolette's texture can be described as "smooth, creamy body".
Taste and Aroma
Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery". Mimolette Cheese has a sweet, less acidic, fruity, nutty, caramel taste. Mimolette's aroma can be described as "butterscotch".
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 . Mimolette Cheese has a color of electric-orange , comes in slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) and has an aging period of 6 weeks to 24 months .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Mimolette Cheese's rind is described as natural .
Ranking
Kasseri is ranked #114 out of 996 types based on community views. Mimolette is ranked #107 out of 996 types based on community views.
Side-by-Side Comparison Table
| Kasseri Cheese | Mimolette Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Flanders Area Of Pas-De-Calais |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | Pasteurized |
| Rind | Develops as ages | Natural |
| Texture | Firm to hard | Smooth, creamy body |
| Taste | Rich | Sweet, less acidic, fruity, nutty, caramel |
| Aroma | Flowery | Butterscotch |
| Colors | Pale yellow | Electric-orange |
| Forms | Wheels | Slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) |
| Age | At least 2 months, peak at 10+ months | 6 weeks to 24 months |
| 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 smooth, creamy body consistency, Mimolette might be the better pick. Kasseri has a rich taste, making it great for various dishes. Meanwhile, Mimolette offers a sweet, less acidic, fruity, nutty, caramel profile, ideal for different meals.
