Kasseri Cheese vs Red Leicester Cheese
Kasseri Cheese
Red Leicester Cheese
In this article, we’ll explore the answers to the most common questions about Kasseri Cheese and Red Leicester Cheese, including:
- "What is the difference between Kasseri Cheese and Red Leicester Cheese?"
- "Is Kasseri Cheese and Red Leicester Cheese the same?"
- "How does Kasseri Cheese compare to Red Leicester Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Red Leicester Cheese?"
- "Is Kasseri Cheese or Red Leicester 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.
Red Leicester Cheese Overview
Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.
Comparing the Two Cheeses
Ranking
Kasseri is ranked #107 out of 377 types based on community views.
Red Leicester is ranked #68 out of 377 types based on community views.
Country of Origin
Kasseri Cheese comes from Greece. Red Leicester Cheese originated from United Kingdom.
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). Red Leicester 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. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.
Composition and Texture
Kasseri's texture can be described as "firm to hard". Red Leicester Cheese has a fat content of high and a moisture content of none. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".
Flavor and Aroma
Kasseri Cheese has a rich flavor. Kasseri's aroma can be described as "flowery". Red Leicester's aroma can be described as "mild".
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 . Red Leicester Cheese has a color of reddish-orange , comes in traditional cylindrical, industrial block and has an aging period of 6 months (traditional), varies for industrial .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.
Side-by-Side Comparison Table
Kasseri Cheese | Red Leicester Cheese | |
---|---|---|
Country of Origin | Greece | United Kingdom |
Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Leicestershire |
Certification | PDO (1996) | None |
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 | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) |
Fat Content | High | |
Moisture Content | Medium | |
Rind | Develops as ages | Clothbound (Sparkenhoe Farm), Plastic (industrial) |
Texture | Firm to hard | Hard, similar to Cheddar but more moist, crumbly |
Flavor | Rich | |
Aroma | Flowery | Mild |
Colors | Pale yellow | Reddish-orange |
Forms | Wheels | Traditional cylindrical, industrial block |
Age | At least 2 months, peak at 10+ months | 6 months (traditional), varies for industrial |
Rennet Type | Natural rennet | Animal |