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Kasseri Cheese vs Tomme Cheese
Kasseri Cheese
Tomme Cheese
In this article, we'll explore the answers to the most common questions about Kasseri Cheese and Tomme Cheese, including:
- "What is the difference between Kasseri Cheese and Tomme Cheese?"
- "Is Kasseri Cheese and Tomme Cheese the same?"
- "How does Kasseri Cheese compare to Tomme Cheese cheese?"
- "How does the taste of Kasseri Cheese compare to Tomme Cheese?"
- "Is Kasseri Cheese or Tomme 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.
Tomme Cheese Overview
Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.
Comparing the Two Cheeses
Country of Origin
Kasseri Cheese comes from Greece. Tomme Cheese originated from France and Switzerland.
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). Tomme is not a protected cheese.
Milk Type and Treatment
Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized. Tomme Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Kasseri's texture can be described as "firm to hard". Tomme's texture can be described as "creamy, pliable".
Taste and Aroma
Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery". Tomme Cheese has a varied taste. Tomme's aroma can be described as "milky".
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 . Tomme Cheese has a color of gray or brownish , comes in bigger and rounder than thick, 6â40 inches diameter, 3â4 inches thick and has an aging period of varies .
Rind and Rennet Type
Kasseri Cheese's rind is described as develops as ages and uses natural rennet. Tomme Cheese's rind is described as grayish natural , with varies rennet.
Ranking
Kasseri is ranked #112 out of 996 types based on community views. Tomme is ranked #110 out of 996 types based on community views.
Side-by-Side Comparison Table
| Kasseri Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | Greece | France And Switzerland |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | France, Switzerland, United States |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Goat's and sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | Pasteurized or unpasteurized |
| Rind | Develops as ages | Grayish natural |
| Texture | Firm to hard | Creamy, pliable |
| Taste | Rich | Varied |
| Aroma | Flowery | Milky |
| Colors | Pale yellow | Gray or brownish |
| Forms | Wheels | Bigger and rounder than thick, 6â40 inches diameter, 3â4 inches thick |
| Age | At least 2 months, peak at 10+ months | Varies |
| Rennet Type | Natural rennet | Varies |
Which One Should You Choose?
If you prefer a firm to hard cheese, go for Kasseri. But if you enjoy a creamy, pliable consistency, Tomme might be the better pick. Kasseri has a rich taste, making it great for various dishes. Meanwhile, Tomme offers a varied profile, ideal for different meals.
