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Kasseri Cheese vs Raclette Cheese
Kasseri Cheese
Raclette Cheese
In this article, we'll explore the answers to the most common questions about Kasseri Cheese and Raclette Cheese, including:
- "What is the difference between Kasseri Cheese and Raclette Cheese?"
- "Is Kasseri Cheese and Raclette Cheese the same?"
- "How does Kasseri Cheese compare to Raclette Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Raclette Cheese?"
- "Is Kasseri Cheese or Raclette 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.
Raclette Cheese Overview
Raclette is a semi-hard cheese made from cow's milk, famous for melting beautifully. It is native to parts of Switzerland and France. The cheese is typically heated, either in front of a fire or by a special machine, then scraped onto diners' plates; it's commonly served with small potatoes, gherkins, pickled onions, and dried meat.
Comparing the Two Cheeses
Country of Origin
Kasseri Cheese comes from Greece. Raclette Cheese originated from Switzerland.
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). Raclette Cheese has a .
Milk Type and Treatment
Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized. Raclette Cheese is made with cow milk that is typically raw.
Composition and Texture
Kasseri's texture can be described as "firm to hard". Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth".
Taste and Aroma
Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery". Raclette Cheese has a mildly acidic taste.
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 . Raclette Cheese comes in wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds and has an aging period of 3-4 months .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Raclette Cheese's rind is described as washed , with animal rennet.
Ranking
Kasseri is ranked #114 out of 996 types based on community views. Raclette is ranked #61 out of 996 types based on community views.
Side-by-Side Comparison Table
| Kasseri Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | Greece | Switzerland |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Alpine Regions |
| Certification | PDO (1996) | |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | Raw |
| Moisture Content | Not Specified | 36-44% |
| Rind | Develops as ages | Washed |
| Texture | Firm to hard | Semisoft, smooth |
| Taste | Rich | Mildly acidic |
| Aroma | Flowery | Not Specified |
| Colors | Pale yellow | Not Specified |
| Forms | Wheels | Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds |
| Age | At least 2 months, peak at 10+ months | 3-4 months |
| Rennet Type | Natural rennet | Animal |
Which One Should You Choose?
If you prefer a firm to hard cheese, go for Kasseri. But if you enjoy a semisoft, smooth consistency, Raclette might be the better pick. Kasseri has a rich taste, making it great for various dishes. Meanwhile, Raclette offers a mildly acidic profile, ideal for different meals.
