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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
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 goat and sheep milk that is typically raw or pasteurized. Mozzarella Cheese is made with cow, goat, sheep, or buffalo 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".
Taste and Aroma
Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery". Mozzarella Cheese has a mild, milky taste. 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.
Ranking
Kasseri is ranked #112 out of 996 types based on community views. Mozzarella is ranked #41 out of 996 types based on community views.
Pairing Comparison
| Kasseri | Mozzarella | |
|---|---|---|
| Best Pairings | No pairings listed. | Avocado, Chicken, Green Tea, Olives, Pesto, Pinot Grigio, Pinot Gris, Prosciutto, Sauvignon Blanc, Shrimp, Tomatoes, Tuna |
| Other Good Pairings | No additional pairings listed. | Albariño, Asparagus, Asti Spumante, Bresaola, Clam Chowder, Cod, Ham, Kolsch, Macaroni and Cheese, Pastrami, Prosecco, Pulled Pork, Roasted Vegetables, Salami, Sangiovese, Seaweed, Turkey |
For more details, check the full pairing guides on the Kasseri and Mozzarella pages.
Side-by-Side Comparison Table
| Kasseri Cheese | Mozzarella Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Not Specified |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Goat's and sheep's milk | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | Pasteurized |
| Fat Content | Not Specified | Varies |
| Moisture Content | Not Specified | High |
| Rind | Develops as ages | None |
| Texture | Firm to hard | Soft, creamy |
| Taste | 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 |
Which One Should You Choose?
If you prefer a firm to hard cheese, go for Kasseri. But if you enjoy a soft, creamy consistency, Mozzarella might be the better pick. Kasseri has a rich taste, making it great for various dishes. Meanwhile, Mozzarella offers a mild, milky profile, ideal for different meals.
