Kasseri Cheese vs Rocamadour Cheese
Kasseri Cheese
Rocamadour Cheese
Kasseri Cheese is a firm to hard goat and sheep-milk cheese from Greece, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
What Is Kasseri Cheese?
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.
What Is Rocamadour Cheese?
Rocamadour is a small, round goat cheese from the Midi-Pyrénées region of France. It belongs to the Cabécou family of cheeses and has a creamy texture with a nutty, sweet flavor that intensifies as it ages. Rocamadour is typically eaten on its own or melted over toast or salads.
What's the Difference Between Kasseri Cheese and Rocamadour Cheese?
- Origin: Kasseri Cheese (Greece), Rocamadour Cheese (France)
- Milk type: Kasseri Cheese (goat's and sheep's milk), Rocamadour Cheese (goat's milk)
- Milk treatment: Kasseri Cheese (Traditionally raw, increasingly pasteurized), Rocamadour Cheese (unpasteurized)
- Texture: Kasseri Cheese (Firm to hard), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Kasseri Cheese (Develops as ages), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Kasseri Cheese (At least 2 months, peak at 10+ months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Kasseri Cheese (Rich), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Kasseri Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Communes Of The Causses Du Quercy |
| Milk Type | Goat's and sheep's milk | Goat's milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | Unpasteurized |
| Texture | Firm to hard | Soft and creamy; becomes drier (matured) |
| Rind | Develops as ages | White, soft (early); (matured) |
| Aging | At least 2 months, peak at 10+ months | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Rich | Mild; becomes stronger |
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Where to buy Kasseri Cheese and Rocamadour Cheese
Kasseri Cheese
Rocamadour Cheese
Taste Comparison: Does Kasseri Cheese Taste Like Rocamadour Cheese?
Kasseri Cheese reads as rich, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Kasseri Cheese offers flowery, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Kasseri Cheese shows rich, complex flavors, buttery texture, flowery aroma when aged. similar to asiago and parmigiano reggiano when aged 10+ months., while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Kasseri Cheese at at least 2 months, peak at 10+ months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Kasseri Cheese for Rocamadour Cheese?
Kasseri Cheese can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to hard bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Kasseri Cheese reads as rich while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Kasseri Cheese or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm to hard cheese, go with Kasseri Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Kasseri Cheese suits recipes that want rich notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
Frequently Asked Questions
Is Kasseri Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Kasseri Cheese originates in Greece, while Rocamadour Cheese comes from France. Kasseri Cheese is made from goat and sheep milk; Rocamadour Cheese uses goat. Aging also differs: Kasseri Cheese is typically aged at least 2 months, peak at 10+ months, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Kasseri Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kasseri Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Kasseri Cheese taste like Rocamadour Cheese?
Kasseri Cheese reads as rich, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Kasseri Cheese leans flowery, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
What is Kasseri Cheese made of?
Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 2 months, peak at 10+ months. It originates in Greece.
What is Rocamadour Cheese made of?
Rocamadour Cheese is made from goat milk (unpasteurized). It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.
Which should I choose, Kasseri Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kasseri Cheese is firm to hard, while Rocamadour Cheese is soft and creamy; becomes drier (matured).
See full profiles: Kasseri Cheese and Rocamadour Cheese.