Kasseri Cheese vs Strathdon Blue Cheese

Kasseri Cheese is a hard goat or sheep-milk cheese from Greece, while Strathdon Blue Cheese is semi-soft, blue-veined and made from cow milk, originating in Scotland.

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 Strathdon Blue Cheese?

Strathdon Blue is a full-fat blue cheese made in Tain, Scotland, by Highland Fine Cheeses. It is made with pasteurised milk and vegetarian rennet, tastes tangy, and won a gold medal at the 2007 British Cheese Awards.

What's the Difference Between Kasseri Cheese and Strathdon Blue Cheese?

• Origin: Kasseri Cheese (Greece), Strathdon Blue Cheese (Scotland)
• Milk type: Kasseri Cheese (Sheep's milk, sometimes with goat's milk), Strathdon Blue Cheese (Cow's milk)
• Milk treatment: Kasseri Cheese (Traditionally raw, increasingly pasteurized), Strathdon Blue Cheese (pasteurized)
• Texture: Kasseri Cheese (Hard), Strathdon Blue Cheese (Semi-soft, blue-veined)
• Taste: Kasseri Cheese (Rich), Strathdon Blue Cheese (creamy, salty)

Side-by-Side Comparison

Taste Comparison: Does Kasseri Cheese Taste Like Strathdon Blue Cheese?

Kasseri Cheese reads as rich, while Strathdon Blue Cheese brings creamy, salty character. On the nose, Kasseri Cheese offers flowery, contrasted with Strathdon Blue Cheese's rich. 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 Strathdon Blue Cheese leans toward tangy.

Can You Substitute Kasseri Cheese for Strathdon Blue Cheese?

Kasseri Cheese can stand in for Strathdon Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for semi-soft, blue-veined. Flavor-wise, Kasseri Cheese reads as rich while Strathdon Blue Cheese brings creamy, salty notes.

Which Is Better, Kasseri Cheese or Strathdon Blue Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Kasseri Cheese. For a semi-soft, blue-veined profile, Strathdon Blue Cheese is the better fit. Flavor-wise, Kasseri Cheese suits recipes that want rich notes, while Strathdon Blue Cheese fits dishes calling for creamy, salty.

Frequently Asked Questions

Is Kasseri Cheese the same as Strathdon Blue Cheese?

No, they're distinct cheeses. Kasseri Cheese originates in Greece, while Strathdon Blue Cheese comes from Scotland. Kasseri Cheese is made from goat or sheep milk; Strathdon Blue Cheese uses cow.

Is Kasseri Cheese similar to Strathdon Blue Cheese?

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

Can I substitute Kasseri Cheese for Strathdon Blue Cheese?

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

Does Kasseri Cheese taste like Strathdon Blue Cheese?

Kasseri Cheese reads as rich, while Strathdon Blue Cheese is creamy, salty. Aromas also diverge. Kasseri Cheese leans flowery, and Strathdon Blue Cheese is closer to rich.

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 Strathdon Blue Cheese made of?

Strathdon Blue Cheese is made from cow milk (pasteurized), using vegetarian rennet. It originates in Scotland.

Which should I choose, Kasseri Cheese or Strathdon Blue Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kasseri Cheese is hard, while Strathdon Blue Cheese is semi-soft, blue-veined.