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

Compare Kasseri Cheese to Other Cheeses

Compare Mozzarella Cheese to Other Cheeses