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Kasseri Cheese vs Provolone Cheese
Kasseri Cheese
Provolone Cheese
In this article, we’ll explore the answers to the most common questions about Kasseri Cheese and Provolone Cheese, including:
- "What is the difference between Kasseri Cheese and Provolone Cheese?"
- "Is Kasseri Cheese and Provolone Cheese the same?"
- "How does Kasseri Cheese compare to Provolone Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Provolone Cheese?"
- "Is Kasseri Cheese or Provolone 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.
Provolone Cheese Overview
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
Comparing the Two Cheeses
Ranking
Kasseri is ranked #117 out of 377 types.
Provolone is ranked #4 out of 377 types.
Country of Origin
Kasseri Cheese comes from Greece. Provolone 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). Provolone is not a protected cheese.
Milk Type and Treatment
Kasseri Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Provolone Cheese is made with cow milk.
Composition and Texture
Kasseri's texture can be described as "firm to hard".
Flavor and Aroma
Kasseri Cheese has a rich flavor. Kasseri's aroma can be described as "flowery".
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 .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet.
Side-by-Side Comparison Table
| Kasseri Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | |
| Certification | PDO (1996) | None |
| Milk Type | Sheep’s milk or a combination with up to 20% goat’s or cow’s milk | Cow |
| Milk Treatment | Traditionally raw, increasingly pasteurized | |
| Rind | Develops as ages | |
| Texture | Firm to hard | |
| Flavor | Rich | |
| Aroma | Flowery | |
| Colors | Pale yellow | |
| Forms | Wheels | |
| Age | At least 2 months, peak at 10+ months | |
| Rennet Type | Natural rennet |
