Kasseri Cheese vs 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
Ranking
Kasseri is ranked #109 out of 375 types.
Raclette is ranked #69 out of 375 types.
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 cow, goat, or 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".
Flavor and Aroma
Kasseri Cheese has a rich flavor. Kasseri's aroma can be described as "flowery". Raclette Cheese has a mildly acidic flavor.
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.
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 | Sheep’s milk or a combination with up to 20% goat’s or cow’s milk | Cow's milk |
Milk Treatment | Traditionally raw, increasingly pasteurized | Raw |
Moisture Content | 36-44% | |
Rind | Develops as ages | Washed |
Texture | Firm to hard | Semisoft, smooth |
Flavor | Rich | Mildly acidic |
Aroma | Flowery | |
Colors | Pale yellow | |
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 |