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Kasseri Cheese vs Parmesan Cheese
Kasseri Cheese
Parmesan Cheese
In this article, we'll explore the answers to the most common questions about Kasseri Cheese and Parmesan Cheese, including:
- "What is the difference between Kasseri Cheese and Parmesan Cheese?"
- "Is Kasseri Cheese and Parmesan Cheese the same?"
- "How does Kasseri Cheese compare to Parmesan Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Parmesan Cheese?"
- "Is Kasseri Cheese or Parmesan 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.
Parmesan Cheese Overview
Parmesan, often referred to by its Italian name, Parmigiano-Reggiano, is a hard, granular cheese known for its rich flavor and grainy texture. Made from cow's milk, it's aged for a minimum of 12 months, often much longer, to develop its distinct nutty and savory profile. Parmesan is a staple in Italian cuisine, commonly grated over pasta dishes, stirred into soups, or eaten on its own.
Comparing the Two Cheeses
Country of Origin
Kasseri Cheese comes from Greece. Parmesan 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). Parmesan is not a protected cheese.
Milk Type and Treatment
Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized. Parmesan Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Kasseri's texture can be described as "firm to hard". Parmesan's texture can be described as "hard, artisan".
Taste and Aroma
Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery". Parmesan Cheese has a salty, savory taste. Parmesan's aroma can be described as "nutty, strong".
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 . Parmesan Cheese has a color of straw .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Parmesan Cheese's rind is described as natural .
Ranking
Kasseri is ranked #112 out of 996 types based on community views. Parmesan is ranked #43 out of 996 types based on community views.
Side-by-Side Comparison Table
| Kasseri Cheese | Parmesan 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 milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | Unpasteurized |
| Rind | Develops as ages | Natural |
| Texture | Firm to hard | Hard, artisan |
| Taste | Rich | Salty, savory |
| Aroma | Flowery | Nutty, strong |
| Colors | Pale yellow | Straw |
| Forms | Wheels | Not Specified |
| Age | At least 2 months, peak at 10+ months | Not Specified |
| 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 hard, artisan consistency, Parmesan might be the better pick. Kasseri has a rich taste, making it great for various dishes. Meanwhile, Parmesan offers a salty, savory profile, ideal for different meals.
