Kasseri Cheese vs Roquefort Cheese

Kasseri Cheese is a firm to hard goat and sheep-milk cheese from Greece, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Kasseri Cheese?

Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and is best known as the cheese in saganaki and kasseropita.

What Is Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

What's the Difference Between Kasseri Cheese and Roquefort Cheese?

• Origin: Kasseri Cheese (Greece), Roquefort Cheese (France)
• Milk type: Kasseri Cheese (goat's and sheep's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Kasseri Cheese (Traditionally raw, increasingly pasteurized), Roquefort Cheese (unpasteurized)
• Texture: Kasseri Cheese (Firm to hard), Roquefort Cheese (Moist, very creamy)
• Rind: Kasseri Cheese (Develops as ages), Roquefort Cheese (none)
• Aging: Kasseri Cheese (at least 3 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Kasseri Cheese (Rich), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Kasseri Cheese Taste Like Roquefort Cheese?

Kasseri Cheese reads as rich, while Roquefort Cheese brings mild to strong character. On the nose, Kasseri Cheese offers flowery, contrasted with Roquefort Cheese's sweet. 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 Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Kasseri Cheese at at least 3 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Kasseri Cheese for Roquefort Cheese?

Kasseri Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Kasseri Cheese reads as rich while Roquefort Cheese brings mild to strong notes.

Which Is Better, Kasseri Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Kasseri Cheese suits recipes that want rich notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Kasseri Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Kasseri Cheese originates in Greece, while Roquefort Cheese comes from France. Kasseri Cheese is made from goat and sheep milk; Roquefort Cheese uses sheep. Aging also differs: Kasseri Cheese is typically aged at least 3 months, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Kasseri Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Kasseri Cheese for Roquefort Cheese?

You can, but expect a shift in richness and milk character.

Does Kasseri Cheese taste like Roquefort Cheese?

Kasseri Cheese reads as rich, while Roquefort Cheese is mild to strong. Aromas also diverge. Kasseri Cheese leans flowery, and Roquefort Cheese is closer to sweet.

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 3 months. It originates in Greece.

What is Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Kasseri Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kasseri Cheese is firm to hard, while Roquefort Cheese is moist, very creamy.