Kasseri Cheese vs Pepato Cheese

Kasseri Cheese

Pepato Cheese

In this article, we'll explore the answers to the most common questions about Kasseri Cheese and Pepato Cheese, including:

  • "What is the difference between Kasseri Cheese and Pepato Cheese?"
  • "Is Kasseri Cheese and Pepato Cheese the same?"
  • "How does Kasseri Cheese compare to Pepato Cheese cheese?"
  • "How does the taste of Kasseri Cheese compare to Pepato Cheese?"
  • "Is Kasseri Cheese or Pepato 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.

Pepato Cheese Overview

Pepato is a variety of Pecorino that is studded with whole peppercorns, adding a spicy kick to the otherwise nutty and salty flavor of the sheep's milk cheese. This hard, granular cheese is excellent for grating over dishes to add depth and a peppery zest.

Comparing the Two Cheeses

Country of Origin

Kasseri Cheese comes from Greece. Pepato 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). Pepato is not a protected cheese.

Milk Type and Treatment

Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized. Pepato Cheese is made with sheep milk that is typically unpasteurized.

Composition and Texture

Kasseri's texture can be described as "firm to hard". Pepato's texture can be described as "semi-hard, artisan".

Taste and Aroma

Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery". Pepato Cheese has a salty, spicy taste. Pepato's aroma can be described as "spicy".

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 . Pepato Cheese has a color of straw .

Rind and Rennet Type

Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Pepato Cheese's rind is described as natural .

Ranking

Kasseri is ranked #113 out of 996 types based on community views. Pepato is ranked #185 out of 996 types based on community views.

Side-by-Side Comparison Table

Kasseri Cheese Pepato 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 Sheep's milk
Milk Treatment Traditionally raw, increasingly pasteurized Unpasteurized
Rind Develops as ages Natural
Texture Firm to hard Semi-hard, artisan
Taste Rich Salty, spicy
Aroma Flowery Spicy
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 semi-hard, artisan consistency, Pepato might be the better pick. Kasseri has a rich taste, making it great for various dishes. Meanwhile, Pepato offers a salty, spicy profile, ideal for different meals.

Compare Kasseri Cheese to Other Cheeses

Compare Pepato Cheese to Other Cheeses

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