Kasseri Cheese vs Sainte-Maure de Touraine Cheese

Kasseri Cheese is a firm to hard goat and sheep-milk cheese from Greece, while Sainte-Maure de Touraine Cheese is semi-soft 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 Sainte-Maure de Touraine Cheese?

Sainte-Maure de Touraine is a goat cheese from the Loire Valley of France. It is easily recognizable by its long, cylindrical shape and a small straw running through its center, which helps maintain the shape and distribute moisture. The cheese has a soft, creamy texture with a mild, slightly tangy flavor that becomes nuttier as it ages.

What's the Difference Between Kasseri Cheese and Sainte-Maure de Touraine Cheese?

• Origin: Kasseri Cheese (Greece), Sainte-Maure de Touraine Cheese (France)
• Milk type: Kasseri Cheese (goat's and sheep's milk), Sainte-Maure de Touraine Cheese (goat’s milk)
• Milk treatment: Kasseri Cheese (Traditionally raw, increasingly pasteurized), Sainte-Maure de Touraine Cheese (Raw)
• Texture: Kasseri Cheese (Firm to hard), Sainte-Maure de Touraine Cheese (semi-soft)
• Rind: Kasseri Cheese (Develops as ages), Sainte-Maure de Touraine Cheese (Gray-blue)
• Aging: Kasseri Cheese (At least 2 months, peak at 10+ months), Sainte-Maure de Touraine Cheese (Minimum of ten days)

Side-by-Side Comparison

Taste Comparison: Does Kasseri Cheese Taste Like Sainte-Maure de Touraine Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Kasseri Cheese at at least 2 months, peak at 10+ months develops a different profile than Sainte-Maure de Touraine Cheese at minimum of ten days.

Can You Substitute Kasseri Cheese for Sainte-Maure de Touraine Cheese?

Kasseri Cheese can stand in for Sainte-Maure de Touraine 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 semi-soft.

Which Is Better, Kasseri Cheese or Sainte-Maure de Touraine 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 semi-soft profile, Sainte-Maure de Touraine Cheese is the better fit.

Frequently Asked Questions

Is Kasseri Cheese the same as Sainte-Maure de Touraine Cheese?

No, they're distinct cheeses. Kasseri Cheese originates in Greece, while Sainte-Maure de Touraine Cheese comes from France. Kasseri Cheese is made from goat and sheep milk; Sainte-Maure de Touraine Cheese uses goat. Aging also differs: Kasseri Cheese is typically aged at least 2 months, peak at 10+ months, Sainte-Maure de Touraine Cheese minimum of ten days.

Is Kasseri Cheese similar to Sainte-Maure de Touraine Cheese?

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

Can I substitute Kasseri Cheese for Sainte-Maure de Touraine Cheese?

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

Does Kasseri Cheese taste like Sainte-Maure de Touraine Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Sainte-Maure de Touraine Cheese made of?

Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.

Which should I choose, Kasseri Cheese or Sainte-Maure de Touraine Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kasseri Cheese is firm to hard, while Sainte-Maure de Touraine Cheese is semi-soft.