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Kasseri Cheese vs Parmigiano Reggiano Cheese
Kasseri Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Kasseri Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Kasseri Cheese and Parmigiano Reggiano Cheese?"
- "Is Kasseri Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Kasseri Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Kasseri Cheese or Parmigiano Reggiano 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.
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Comparing the Two Cheeses
Country of Origin
Kasseri Cheese comes from Greece. Parmigiano Reggiano 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). Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Kasseri's texture can be described as "firm to hard". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
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 . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Kasseri is ranked #114 out of 996 types based on community views. Parmigiano Reggiano is ranked #88 out of 996 types based on community views.
Pairing Comparison
| Kasseri | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | No pairings listed. | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | No additional pairings listed. | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
For more details, check the full pairing guides on the Kasseri and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Kasseri Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Emilia-Romagna Region |
| Certification | PDO (1996) | PDO (1996) |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Develops as ages | Hard |
| Texture | Firm to hard | Grainy, flaky |
| Taste | Rich | Umami |
| Aroma | Flowery | Mild, Milky |
| Colors | Pale yellow | Straw or light straw |
| Forms | Wheels | Cylindrical, slightly convex sides |
| Age | At least 2 months, peak at 10+ months | 12 to 36 months |
| Rennet Type | Natural rennet | Calf rennet |
Which One Should You Choose?
If you prefer a firm to hard cheese, go for Kasseri. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Kasseri has a rich taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
