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Kasseri Cheese vs Roquefort Cheese
Kasseri Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Kasseri Cheese and Roquefort Cheese, including:
- "What is the difference between Kasseri Cheese and Roquefort Cheese?"
- "Is Kasseri Cheese and Roquefort Cheese the same?"
- "How does Kasseri Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Roquefort Cheese?"
- "Is Kasseri Cheese or Roquefort 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.
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
Comparing the Two Cheeses
Country of Origin
Kasseri Cheese comes from Greece. Roquefort Cheese originated from France.
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). Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Kasseri's texture can be described as "firm to hard". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery". Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
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 . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Roquefort Cheese uses animal rennet.
Ranking
Kasseri is ranked #114 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.
Pairing Comparison
| Kasseri | Roquefort | |
|---|---|---|
| Best Pairings | No pairings listed. | Bordeaux |
| Other Good Pairings | No additional pairings listed. | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Kasseri and Roquefort pages.
Side-by-Side Comparison Table
| Kasseri Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Roquefort-Sur-Soulzon, South Of France |
| Certification | PDO (1996) | PDO (1996), AOC (1925) |
| Milk Type | Goat's and sheep's milk | Sheep's milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | Unpasteurized |
| Rind | Develops as ages | Not Specified |
| Texture | Firm to hard | Moist, very creamy |
| Taste | Rich | Mild to strong |
| Aroma | Flowery | Sweet |
| Colors | Pale yellow | Blue-veined |
| Forms | Wheels | Wheels, wrapped in impermeable foil |
| Age | At least 2 months, peak at 10+ months | Minimum of 90 days, average of 5 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 moist, very creamy consistency, Roquefort might be the better pick. Kasseri has a rich taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
