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Kasseri Cheese vs Pimento Cheese
In this article, we'll explore the answers to the most common questions about Kasseri Cheese and Pimento Cheese, including:
- "What is the difference between Kasseri Cheese and Pimento Cheese?"
- "Is Kasseri Cheese and Pimento Cheese the same?"
- "How does Kasseri Cheese compare to Pimento Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Pimento Cheese?"
- "Is Kasseri Cheese or Pimento 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.
Pimento Cheese Overview
Pimento cheese is a popular spread in the Southern United States, made from cheddar cheese, pimento peppers, and mayonnaise. Sometimes referred to as the "pâté of the South," it has a creamy, tangy flavor and is often used as a filling for sandwiches, a topping for crackers, or a dip for vegetables.
Comparing the Two Cheeses
Country of Origin
Kasseri Cheese comes from Greece. Pimento Cheese originated from United States.
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). Pimento is not a protected cheese.
Milk Type and Treatment
Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized. Pimento Cheese is made with unknown milk.
Composition and Texture
Kasseri's texture can be described as "firm to hard". Pimento's texture can be described as "spreadable".
Taste and Aroma
Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery". Pimento Cheese has a sweet, rounded chili taste. Pimento's aroma can be described as "sweet, rounded chili".
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 . Pimento Cheese comes in grated cheese mixed into a spread .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet.
Ranking
Kasseri is ranked #112 out of 996 types based on community views. Pimento is ranked #100 out of 996 types based on community views.
Side-by-Side Comparison Table
| Kasseri Cheese | Pimento Cheese | |
|---|---|---|
| Country of Origin | Greece | United States |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Southern United States |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Goat's and sheep's milk | Cheddar, farmers’ style |
| Milk Treatment | Traditionally raw, increasingly pasteurized | Not Specified |
| Rind | Develops as ages | Not Specified |
| Texture | Firm to hard | Spreadable |
| Taste | Rich | Sweet, rounded chili |
| Aroma | Flowery | Sweet, rounded chili |
| Colors | Pale yellow | Not Specified |
| Forms | Wheels | Grated cheese mixed into a spread |
| 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 spreadable consistency, Pimento might be the better pick. Kasseri has a rich taste, making it great for various dishes. Meanwhile, Pimento offers a sweet, rounded chili profile, ideal for different meals.
