Kasseri Cheese vs 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

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 PDO (1996), DOP (1996).

Milk Type and Treatment

Kasseri Cheese is made with goat and 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".

Taste and Aroma

Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery". Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "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 . 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.

Ranking

Kasseri is ranked #117 out of 996 types based on community views. Pecorino Romano is ranked #68 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Kasseri and Pecorino Romano pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a firm to hard cheese, go for Kasseri. But if you enjoy a hard consistency, Pecorino Romano might be the better pick. Kasseri has a rich taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.

Compare Kasseri Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses