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Kasseri Cheese vs Pecorino Romano Cheese
Kasseri Cheese
Pecorino Romano Cheese
In this article, we’ll explore the answers to the most common questions about Kasseri Cheese and Pecorino Romano Cheese, including:
- "What is the difference between Kasseri Cheese and Pecorino Romano Cheese?"
- "Is Kasseri Cheese and Pecorino Romano Cheese the same?"
- "How does Kasseri Cheese compare to Pecorino Romano Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Pecorino Romano Cheese?"
- "Is Kasseri Cheese or Pecorino Romano 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.
Pecorino Romano Cheese Overview
Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.
Comparing the Two Cheeses
Ranking
Kasseri is ranked #114 out of 377 types.
Pecorino Romano is ranked #86 out of 377 types.
Country of Origin
Kasseri Cheese comes from Greece. Pecorino Romano 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). Pecorino Romano Cheese has a DOP (1996).
Milk Type and Treatment
Kasseri Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Pecorino Romano Cheese is made with sheep milk.
Composition and Texture
Kasseri's texture can be described as "firm to hard". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".
Flavor and Aroma
Kasseri Cheese has a rich flavor. Kasseri's aroma can be described as "flowery". Pecorino Romano Cheese has a sharp, salty flavor.
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 . Pecorino Romano Cheese has a color of white interior, pale yellow to brown/black rind , comes in wheels, 49–71 lbs, 12–13" high, 11–12" wide and has an aging period of 5–8 months or longer .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.
Side-by-Side Comparison Table
| Kasseri Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Lazio, Sardinia, Grosseto |
| Certification | PDO (1996) | DOP (1996) |
| Milk Type | Sheep’s milk or a combination with up to 20% goat’s or cow’s milk | Ewe's milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | |
| Fat Content | ~36% | |
| Rind | Develops as ages | Pale yellow to brown or black |
| Texture | Firm to hard | Hard |
| Flavor | Rich | Sharp, salty |
| Aroma | Flowery | |
| Colors | Pale yellow | White interior, pale yellow to brown/black rind |
| Forms | Wheels | Wheels, 49–71 lbs, 12–13" high, 11–12" wide |
| Age | At least 2 months, peak at 10+ months | 5–8 months or longer |
| Rennet Type | Natural rennet | Rennet |
