You’re probably familiar with kasseri cheese, a famous Greek cheese made from sheep’s milk.
While this used to be the key ingredient in most Greek cooking (due to its distinct flavor and texture), it has unfortunately lost its crown.
It almost feels like Kasseri no longer reigns supreme in the cheese community.
Although most people still cherish its texture and flavor, it can be challenging to find sometimes compared to famous cheeses like cheddar, American cheese, and mozzarella.
But if you’re still into kasseri but can’t find one within your local grocery store. Some of the best kasseri cheese substitutes are Kefalotyri, Caciocavallo, Mozzarella, Asiago, Pecorino Romano, Colby, and Provolone.
Below we’ll take a closer look at each of these cheeses.
What is Kasseri Cheese?
Kasseri cheese is a traditional medium-hard or hard Greek cheese with a pale yellow hue.
The cheese is produced with pasteurized or unpasteurized sheep or goat’s mike.
Also, it has a distinct tang and can be used in various dishes, from pasta to dips to salads.
Kasseri cheese also has an intense flavor that makes it great for grilling.
It tastes like ricotta in some ways—it’s very mild, with a milky, almost buttery quality that adds richness to many dishes. But other than that, it’s pretty different!
Although the texture is creamier than ricotta and has less water (which means it doesn’t melt as quickly), you’ll need to use more when making pasta or pizza.
You can use kasseri cheese on pasta or pizza instead of regular mozzarella or provolone. Kasseri also works well in dips like hummus or guacamole!
You can also use it as a marinade or sauce on grilled fish or chicken.
7 Best kasseri cheese substitutes
Mozzarella will be the best option if you’re making kasseropita, a Greek pie that traditionally contains cheese.
Mozzarella is softer and is best eaten fresh, while kasseri has a firmer texture and can be aged for months. Both have a salty, savory flavor that pairs well with other ingredients like basil and tomatoes.
However, Kasseri has a more robust, saltier flavor than mozzarella. This may be a plus if you prefer to avoid intense flavors.
Because the kasseri’s taste is too overpowering to pair with delicate vegetables or fish dishes.
Kefalotyri cheese is a Greek cheese similar to kasseri cheese. Both pieces of cheese are made from sheep’s milk with a slightly sour flavor and a mild salty taste.
They also both have an aroma similar to sour cream or yogurt.
Kefalotyri has more moisture than kasseri, making it easier to spread on bread or crackers without breaking apart into pieces when you bite them.
However, this can also make it harder to slice thin slices because they won’t hold their shape very well.
On the bright side, this makes it ideal for baking or grilling recipes. And you will appreciate its earthy flavor with notes of garlic and oregano.
3. Asiago Cheese
Asiago is a cow’s milk cheese that can assume different textures depending on age. The new variety is smooth, while the aged Asiago has become crumbly and hard to slice because of its long maturing process.
The most significant difference between these two types of cheese is that Asiago has more fat than kasseri does
This means that Asiago melts faster than kasseri does, which makes it better suited for cooking purposes like grilling or frying, but it also means that when it comes to eating on its own
And since it is best suited for melting, it will be great on pizza or in sauces, soups, and casseroles.
Unfortunately, it can be hard to find outside of major metropolitan areas.
If the cheese is not available in your local supermarket, check a specialty cheese store.
4. Caciocavallo Cheese
Caciocavallo is another fantastic alternative for kasseri cheese.
Caciocavallo is a traditional southern Italy stretched-curd cheese made from sheep or cow’s milk.
Its flavor is sharp and tangy, with a springy texture similar to that of kasseri cheese.
You can add zest when grating into pasta or melting into pastries—or just enjoy it on its own as part of an antipasto platter!
On the contrary, caciocavallo has more fat than kasseri, which contributes to its meltability while also giving it a creamy texture when melted over pasta dishes or salads.
5. Pecorino Romano Cheese
The taste of Pecorino can range from mildly tangy to spicy. Because it contrasts so well with earthy flavors, it’s best used in dishes that include tomatoes and mushrooms. Note: The older a cheese is, the sharper its flavor will be.
Percorin Romano is a firm, chalky cheese made from sheep’s milk. It is often a native of Sardinia —a region in central Italy.
These cheeses are pretty different in texture, as kasseri appears to be more spongy and springy.
Nevertheless, you can use them interchangeably in your recipes.
6. Provolone Cheese
The texture of provolone cheese is finer than that of kasseri, but once cooked, it will still make a tasty substitute.
It is an Italian cheese made from cow’s milk. Provolone is produced in sausage, pear, or cone shape about 10 to 15 cm long.
The cheese has a distinctive taste and aroma that screams delicious.
And you would find them great for pizza, salads, casseroles, sandwiches, and virtually anything that needs cheese topping.
7. Colby Cheese
Colby is a lot have like cheddar cheese. It is a mild-flavored cheese with high moisture content.
The cheese melts beautifully in various dishes, mainly when grated or used on nachos and baked dishes.
Unlike kasseri, which is made from sheep’s milk, Colby’s milk source is a cow.
It is a semi-had orange cheese named after the city of Colby, Wisconsin.
But don’t panic. Colby’s texture and flavor aren’t far from kasseri’s. You can still use it to hold the fort and impress your guest. They won’t notice the difference.
Frequently Asked Questions
What Is The Best Cheese In The World?
According to CNN, the best cheese in 2022 is a gruyère from Switzerland.
Gruyère is a type of Swiss cheese. It is made from cow’s milk and is similar to cheddar, but it has a taste that can only be described as “earthy.” It’s a hard, crumbly cheese with a sharp, tangy flavor.
This cheese is most potent in flavor when young, but it can still be enjoyed at any age.
The cheese will have a mellow, nutty aroma and slightly sweet taste when properly stored.
You will relish this creamy cheese when eaten straight out of the jar.
But it is a versatile cheese that can be used in any kind of dish: soups, stews, casseroles, and macaroni & cheese.
It’s also great on top of scrambled eggs or melted into your favorite pasta sauce!
You can use gruyère to make homemade mac ‘n cheese or grate it into your favorite pasta dish. Add it to mashed potatoes for added flavor without adding extra fat (and calories).
Use it as an ingredient in sauces like pesto or marinara sauce by mixing it with parmesan cheese or even shredded Parmesan cheese for extra flavor!
You can even add it to quesadillas if you want some extra kick!
What’s The Most Expensive Cheese?
Most of you would I’ve guessed gruyere cheese, but you’re wrong. It might be the best cheese but not the most expensive.
That title falls to Pule cheese, not just for its quality, but it is the rarest of its kind.
This vintage cheese is made from Balkan donkey’s milk, popular in countries like Serbia.
Interestingly, Pule is ONLY produced at Serbia’s Zasavica Special Nature Reserve.
The donkey is kept under special protection, and milking takes up to three months.
The scarcity of this cheese makes it even more valuable, like gold. And a pound of it is over $600.
What Is The Oldest Cheese?
Cheese has been consumed for millennia.
The oldest cheeses – hard cheeses, could be found in the tombs of ancient Egyptians, Greeks, and Romans.
But that’s not even the exciting part.
The oldest cheese in the world is Conciato Romano.
This cheese has been made in the Caserta region since the Samnites’ days– before the Romans subjugated them.
Sadly, since the innovation of cheese, Conciato Romano has reached its prime. We tend not to appreciate the powerful qualities of foods that were once familiar.
Is Cheese The Oldest Food On Earth?
Of course not! It can NEVER be cheese —not even the Egyptian tomb cheese.
It is bread. Bread has been a staple of the human diet for about 30,000 years plus.
Does Cheese Expire?
Yes, cheese does expire.
Cheese is a perishable product made from milk and cream containing sugars and proteins.
These ingredients will naturally break down over time, causing them to lose their taste and texture after expiration.
It’s recommended that you use your cheese before it expires. However, if you don’t use it within that time frame, you should discard it.
And I say this as someone who loves kasseri cheese:
Today’s marketplace is saturated with options. If you don’t get your hands on some Kasseri cheese, settle for either of these substitutes.
You won’t regret it!
Not only do they taste and feel similar, but most of the kasseri cheese substitute is prevalent in most grocery stores in the deli section.
On top of that, some are even preferable.