Batzos vs Kasseri
Batzos
Facts
- Milk
- Mixed milk
- Texture
- Semi-hard
- Type
- Brined
- Rind
- No rind
- Country
- Greece
- Place
- Sheep/Goat
- Status
- PDO
Batzos is a Greek cheese made from sheep's milk, goat's milk, or a mix of the two. The name is protected, and the cheese is a semi-hard white cheese kept in brine. It has no rind, small holes in the paste, and a salty, sour, lightly spicy taste. Pieces are often square, and they hold together better than a very crumbly brine cheese. Shepherds made it as a firm cheese that could be fried as well as eaten plain.
Kasseri
Facts
- Milk
- Mixed milk
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Greece
- Place
- Macedonia, Thrace, Thessaly, Lesbos
- Status
- PDO
Kasseri is a semi-hard cheese from Greece, and the name is protected. It is made from sheep's milk, sometimes with a smaller share of goat's milk, in Macedonia, Thrace, Thessaly, and Lesbos. The paste is pale yellow, smooth, and springy, and it belongs to the stretched-curd family. A thin rind may form on the wheel. The taste is mild, buttery, and a little salty, and the cheese melts and fries well.