Kasseri Cheese vs Sap Sago Cheese
Kasseri Cheese
Sap Sago Cheese
Kasseri Cheese is a hard goat or sheep-milk cheese from Greece, while Sap Sago Cheese is hard and made from cow milk, originating in Switzerland.
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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 Sap Sago Cheese?
Sap Sago is a hard, skimmed-milk cheese from the Canton of Glarus in Switzerland, seasoned and tinted green with blue fenugreek. It is grated as a seasoning rather than eaten in slices, and its 1463 origin stamp makes it the oldest branded product in the country.
What's the Difference Between Kasseri Cheese and Sap Sago Cheese?
- Origin: Kasseri Cheese (Greece), Sap Sago Cheese (Switzerland)
- Milk type: Kasseri Cheese (Sheep's milk, sometimes with goat's milk), Sap Sago Cheese (Cow's milk)
- Milk treatment: Kasseri Cheese (Traditionally raw, increasingly pasteurized), Sap Sago Cheese (skimmed)
- Rind: Kasseri Cheese (Develops as ages), Sap Sago Cheese (natural)
- Aging: Kasseri Cheese (at least 3 months), Sap Sago Cheese (4 to 12 weeks fermentation, then 3 to 8 months in silos)
Side-by-Side Comparison
| Kasseri Cheese | Sap Sago Cheese | |
|---|---|---|
| Country of Origin | Greece | Switzerland |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Canton Of Glarus |
| Milk Type | Sheep's milk, sometimes with goat's milk | Cow's milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | Skimmed |
| Texture | Hard | Hard |
| Rind | Develops as ages | Natural |
| Aging | At least 3 months | 4 to 12 weeks fermentation, then 3 to 8 months in silos |
| Taste | Rich | — |
Taste Comparison: Does Kasseri Cheese Taste Like Sap Sago Cheese?
Their flavor profiles are distinct. On the nose, Kasseri Cheese offers flowery, contrasted with Sap Sago Cheese's herbal. 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 Sap Sago Cheese leans toward salt and blue fenugreek (schabzigerklee). Aging plays into this as well. Kasseri Cheese at at least 3 months develops a different profile than Sap Sago Cheese at 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Can You Substitute Kasseri Cheese for Sap Sago Cheese?
Kasseri Cheese can stand in for Sap Sago Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Kasseri Cheese or Sap Sago Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Kasseri Cheese the same as Sap Sago Cheese?
No, they're distinct cheeses. Kasseri Cheese originates in Greece, while Sap Sago Cheese comes from Switzerland. Kasseri Cheese is made from goat or sheep milk; Sap Sago Cheese uses cow. Aging also differs: Kasseri Cheese is typically aged at least 3 months, Sap Sago Cheese 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Is Kasseri Cheese similar to Sap Sago Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kasseri Cheese for Sap Sago Cheese?
You can, but expect a shift in richness and milk character.
Does Kasseri Cheese taste like Sap Sago 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 or sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 3 months. It originates in Greece.
What is Sap Sago Cheese made of?
Sap Sago Cheese is made from cow milk (skimmed), using none, acid-coagulated rennet. It's typically aged 4 to 12 weeks fermentation, then 3 to 8 months in silos. It originates in Switzerland.
Which should I choose, Kasseri Cheese or Sap Sago Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.