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Kasseri Cheese vs Stilton Cheese
Kasseri Cheese
Stilton Cheese
In this article, we’ll explore the answers to the most common questions about Kasseri Cheese and Stilton Cheese, including:
- "What is the difference between Kasseri Cheese and Stilton Cheese?"
- "Is Kasseri Cheese and Stilton Cheese the same?"
- "How does Kasseri Cheese compare to Stilton Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Stilton Cheese?"
- "Is Kasseri Cheese or Stilton 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.
Stilton Cheese Overview
Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.
Comparing the Two Cheeses
Ranking
Kasseri is ranked #114 out of 377 types.
Stilton is ranked #25 out of 377 types.
Country of Origin
Kasseri Cheese comes from Greece. Stilton Cheese originated from United Kingdom.
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). Stilton Cheese has a PDO (1996).
Milk Type and Treatment
Kasseri Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Stilton Cheese is made with cow milk.
Composition and Texture
Kasseri's texture can be described as "firm to hard".
Flavor and Aroma
Kasseri Cheese has a rich flavor. Kasseri's aroma can be described as "flowery".
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 .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet.
Side-by-Side Comparison Table
| Kasseri Cheese | Stilton Cheese | |
|---|---|---|
| Country of Origin | Greece | United Kingdom |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Nottinghamshire, Leicestershire, Derbyshire |
| Certification | PDO (1996) | PDO (1996) |
| Milk Type | Sheep’s milk or a combination with up to 20% goat’s or cow’s milk | Cow’s milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | |
| Rind | Develops as ages | |
| Texture | Firm to hard | |
| Flavor | Rich | |
| Aroma | Flowery | |
| Colors | Pale yellow | |
| Forms | Wheels | |
| Age | At least 2 months, peak at 10+ months | |
| Rennet Type | Natural rennet |
