Kasseri Cheese vs Paneer Cheese

In this article, we’ll explore the answers to the most common questions about Kasseri Cheese and Paneer Cheese, including:

  • "What is the difference between Kasseri Cheese and Paneer Cheese?"
  • "Is Kasseri Cheese and Paneer Cheese the same?"
  • "How does Kasseri Cheese compare to Paneer Cheese cheese?"
  • "How does the taste of Kasseri Cheese compare to Paneer Cheese?"
  • "Is Kasseri Cheese or Paneer 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.

Paneer Cheese Overview

Paneer is a fresh, unaged cheese common in Indian and Pakistani cuisine. Made from cow or buffalo milk, it has a mild flavor and a dense, crumbly texture that holds its shape when cooked. Paneer doesn't melt, making it ideal for dishes like saag paneer, paneer tikka, and various curries where it absorbs flavors beautifully.

Comparing the Two Cheeses

Ranking

Kasseri is ranked #121 out of 376 types.

Paneer is ranked #173 out of 376 types.

Country of Origin

Kasseri Cheese comes from Greece. Paneer Cheese originated from .

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). Paneer 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. Paneer Cheese is made with cow or buffalo milk that is typically other.

Composition and Texture

Kasseri's texture can be described as "firm to hard". Paneer's texture can be described as "semisoft, crumbly".

Flavor and Aroma

Kasseri Cheese has a rich flavor. Kasseri's aroma can be described as "flowery". Paneer Cheese has a mild, slightly milky flavor. Paneer's aroma can be described as "very little aroma".

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 . Paneer Cheese has a color of white , comes in rectangles, immersed in chilled water and has an aging period of fresh .

Rind and Rennet Type

Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Paneer Cheese uses vinegar, lemon juice, yogurt, or buttermilk rennet.

Side-by-Side Comparison Table

Kasseri Cheese Paneer Cheese
Country of Origin Greece
Specific Origin Thrace, Macedonia, Thessaly, Lesbos Northern India, Pakistan
Certification PDO (1996) None
Milk Type Sheep’s milk or a combination with up to 20% goat’s or cow’s milk Cow's or buffalo's milk
Milk Treatment Traditionally raw, increasingly pasteurized Boiled
Rind Develops as ages
Texture Firm to hard Semisoft, crumbly
Flavor Rich Mild, slightly milky
Aroma Flowery Very little aroma
Colors Pale yellow White
Forms Wheels Rectangles, immersed in chilled water
Age At least 2 months, peak at 10+ months Fresh
Rennet Type Natural rennet Vinegar, lemon juice, yogurt, or buttermilk

Compare Kasseri Cheese to Other Cheeses

Compare Paneer Cheese to Other Cheeses