Kasseri Cheese vs Provolone del Monaco Cheese

Q: Is Kasseri Cheese the same as Provolone del Monaco Cheese?

No. Kasseri Cheese and Provolone del Monaco Cheese are distinct cheeses from Greece and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Kasseri Cheese for Provolone del Monaco Cheese?

In most recipes you can swap Kasseri Cheese for Provolone del Monaco Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Kasseri Cheese or Provolone del Monaco Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Kasseri Cheese

Provolone del Monaco Cheese

Kasseri Cheese is a hard goat or sheep-milk cheese from Greece, while Provolone del Monaco Cheese is semi-hard and made from cow milk, originating in Italy.

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What Is Kasseri Cheese?

Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and is best known as the cheese in saganaki and kasseropita.

What Is Provolone del Monaco Cheese?

Provolone del Monaco is an Italian cheese made from the milk of the Agerolese cow in the hills behind Naples. It is named for the heavy cloaks its makers wore when they landed at the port of Naples, and it has held PDO status since 2010.

What's the Difference Between Kasseri Cheese and Provolone del Monaco Cheese?

Origin: Kasseri Cheese (Greece), Provolone del Monaco Cheese (Italy)
Milk type: Kasseri Cheese (Sheep's milk, sometimes with goat's milk), Provolone del Monaco Cheese (Cow's milk)
Milk treatment: Kasseri Cheese (Traditionally raw, increasingly pasteurized), Provolone del Monaco Cheese (Raw)
Texture: Kasseri Cheese (Hard), Provolone del Monaco Cheese (Semi-hard)
Rind: Kasseri Cheese (Develops as ages), Provolone del Monaco Cheese (Thin and smooth pale-yellow)
Aging: Kasseri Cheese (at least 3 months), Provolone del Monaco Cheese (At least 6 months)
Taste: Kasseri Cheese (Rich), Provolone del Monaco Cheese (Sweet and buttery aroma with a pleasant spicy taste)

Side-by-Side Comparison

	Kasseri Cheese	Provolone del Monaco Cheese
Country of Origin	Greece	Italy
Specific Origin	Thrace, Macedonia, Thessaly, Lesbos	Municipalities In The Metropolitan City Of Naples
Milk Type	Sheep's milk, sometimes with goat's milk	Cow's milk
Milk Treatment	Traditionally raw, increasingly pasteurized	Raw
Texture	Hard	Semi-hard
Rind	Develops as ages	Thin and smooth pale-yellow
Aging	At least 3 months	At least 6 months
Taste	Rich	Sweet and buttery aroma with a pleasant spicy taste

Taste Comparison: Does Kasseri Cheese Taste Like Provolone del Monaco Cheese?

Kasseri Cheese reads as rich, while Provolone del Monaco Cheese brings sweet and buttery aroma with a pleasant spicy taste character. On the nose, Kasseri Cheese offers flowery, contrasted with Provolone del Monaco Cheese's sweet and buttery. Aging plays into this as well. Kasseri Cheese at at least 3 months develops a different profile than Provolone del Monaco Cheese at at least 6 months.

Can You Substitute Kasseri Cheese for Provolone del Monaco Cheese?

Kasseri Cheese can stand in for Provolone del Monaco Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for semi-hard. Flavor-wise, Kasseri Cheese reads as rich while Provolone del Monaco Cheese brings sweet and buttery aroma with a pleasant spicy taste notes.

Which Is Better, Kasseri Cheese or Provolone del Monaco Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Kasseri Cheese. For a semi-hard profile, Provolone del Monaco Cheese is the better fit. Flavor-wise, Kasseri Cheese suits recipes that want rich notes, while Provolone del Monaco Cheese fits dishes calling for sweet and buttery aroma with a pleasant spicy taste.

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Frequently Asked Questions

Is Kasseri Cheese the same as Provolone del Monaco Cheese?

No, they're distinct cheeses. Kasseri Cheese originates in Greece, while Provolone del Monaco Cheese comes from Italy. Kasseri Cheese is made from goat or sheep milk; Provolone del Monaco Cheese uses cow. Aging also differs: Kasseri Cheese is typically aged at least 3 months, Provolone del Monaco Cheese at least 6 months.

Is Kasseri Cheese similar to Provolone del Monaco Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Kasseri Cheese for Provolone del Monaco Cheese?

You can, but expect a shift in richness and milk character.

Does Kasseri Cheese taste like Provolone del Monaco Cheese?

Kasseri Cheese reads as rich, while Provolone del Monaco Cheese is sweet and buttery aroma with a pleasant spicy taste. Aromas also diverge. Kasseri Cheese leans flowery, and Provolone del Monaco Cheese is closer to sweet and buttery.

What is Kasseri Cheese made of?

Kasseri Cheese is made from goat or sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 3 months. It originates in Greece.

What is Provolone del Monaco Cheese made of?

Provolone del Monaco Cheese is made from cow milk (raw), using kid rennet paste or calf liquid rennet or a combination of both rennet. It's typically aged at least 6 months. It originates in Italy.

Which should I choose, Kasseri Cheese or Provolone del Monaco Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kasseri Cheese is hard, while Provolone del Monaco Cheese is semi-hard.