Kasseri vs Metsovone
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.
Metsovone
Facts
- Milk
- Mixed milk
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Greece
- Place
- Metsovo, Epirus
- Status
- PDO
Metsovone is a semi-hard smoked cheese from Metsovo, in Epirus, Greece. Cow's milk is the base, and some batches also include sheep milk or goat milk. The curd is stretched, shaped into cylinders, salted, aged, and then smoked. The name is protected, so the cheese tied to that name comes from this area. A pale interior and a browned, smoky outside are what you should see.