Kasseri Cheese vs Parmesan Cheese

Kasseri Cheese is a firm to hard goat and sheep-milk cheese from Greece, while Parmesan Cheese is hard, artisan and made from cow milk, originating in Italy.

What Is Kasseri Cheese?

Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and is best known as the cheese in saganaki and kasseropita.

What Is Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

What's the Difference Between Kasseri Cheese and Parmesan Cheese?

• Origin: Kasseri Cheese (Greece), Parmesan Cheese (Italy)
• Milk type: Kasseri Cheese (goat's and sheep's milk), Parmesan Cheese (cow's milk)
• Milk treatment: Kasseri Cheese (Traditionally raw, increasingly pasteurized), Parmesan Cheese (unpasteurized)
• Texture: Kasseri Cheese (Firm to hard), Parmesan Cheese (hard, artisan)
• Rind: Kasseri Cheese (Develops as ages), Parmesan Cheese (natural)
• Aging: Kasseri Cheese (at least 3 months), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Kasseri Cheese (Rich), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Kasseri Cheese Taste Like Parmesan Cheese?

Kasseri Cheese reads as rich, while Parmesan Cheese brings salty, savory character. On the nose, Kasseri Cheese offers flowery, contrasted with Parmesan Cheese's nutty, strong. More specifically, Kasseri Cheese shows rich, complex flavors, buttery texture, flowery aroma when aged. similar to asiago and parmigiano reggiano when aged 10+ months., while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Kasseri Cheese at at least 3 months develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Kasseri Cheese for Parmesan Cheese?

Kasseri Cheese can stand in for Parmesan Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to hard bite and body where the recipe calls for hard, artisan. Flavor-wise, Kasseri Cheese reads as rich while Parmesan Cheese brings salty, savory notes.

Which Is Better, Kasseri Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm to hard cheese, go with Kasseri Cheese. For a hard, artisan profile, Parmesan Cheese is the better fit. Flavor-wise, Kasseri Cheese suits recipes that want rich notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Kasseri Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Kasseri Cheese originates in Greece, while Parmesan Cheese comes from Italy. Kasseri Cheese is made from goat and sheep milk; Parmesan Cheese uses cow. Aging also differs: Kasseri Cheese is typically aged at least 3 months, Parmesan Cheese minimum 12 months, average 2 years.

Is Kasseri Cheese similar to Parmesan Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Kasseri Cheese for Parmesan Cheese?

You can, but expect a shift in richness and milk character.

Does Kasseri Cheese taste like Parmesan Cheese?

Kasseri Cheese reads as rich, while Parmesan Cheese is salty, savory. Aromas also diverge. Kasseri Cheese leans flowery, and Parmesan Cheese is closer to nutty, strong.

What is Kasseri Cheese made of?

Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 3 months. It originates in Greece.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Kasseri Cheese or Parmesan Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kasseri Cheese is firm to hard, while Parmesan Cheese is hard, artisan.