Kasseri Cheese vs Mozzarella Cheese
Kasseri Cheese
Mozzarella Cheese
In this article, we’ll explore the answers to the most common questions about Kasseri Cheese and Mozzarella Cheese, including:
- "What is the difference between Kasseri Cheese and Mozzarella Cheese?"
- "Is Kasseri Cheese and Mozzarella Cheese the same?"
- "How does Kasseri Cheese compare to Mozzarella Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Mozzarella Cheese?"
- "Is Kasseri Cheese or Mozzarella 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.
Mozzarella Cheese Overview
Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.
Comparing the Two Cheeses
Ranking
Kasseri is ranked #117 out of 376 types.
Mozzarella is ranked #37 out of 376 types.
Country of Origin
Kasseri Cheese comes from Greece. Mozzarella Cheese originated from Italy.
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). Mozzarella is not a protected cheese.
Milk Type and Treatment
Kasseri Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Mozzarella Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Kasseri's texture can be described as "firm to hard". Mozzarella Cheese has a fat content of varies and a moisture content of none. Mozzarella's texture can be described as "soft, creamy".
Flavor and Aroma
Kasseri Cheese has a rich flavor. Kasseri's aroma can be described as "flowery". Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild".
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 . Mozzarella Cheese has a color of white , comes in balls, blocks, shredded and has an aging period of eaten fresh .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Mozzarella Cheese's rind is described as none , with calf's or microbial rennet.
Side-by-Side Comparison Table
Kasseri Cheese | Mozzarella Cheese | |
---|---|---|
Country of Origin | Greece | Italy |
Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | |
Certification | PDO (1996) | None |
Milk Type | Sheep’s milk or a combination with up to 20% goat’s or cow’s milk | Cow's |
Milk Treatment | Traditionally raw, increasingly pasteurized | Pasteurized |
Fat Content | Varies | |
Moisture Content | High | |
Rind | Develops as ages | None |
Texture | Firm to hard | Soft, creamy |
Flavor | Rich | Mild, milky |
Aroma | Flowery | Mild |
Colors | Pale yellow | White |
Forms | Wheels | Balls, blocks, shredded |
Age | At least 2 months, peak at 10+ months | Eaten fresh |
Rennet Type | Natural rennet | Calf's or microbial rennet |