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Aged Gouda Cheese vs Feta Cheese
In this article, we'll explore the answers to the most common questions about Aged Gouda Cheese and Feta Cheese, including:
- "What is the difference between Aged Gouda Cheese and Feta Cheese?"
- "Is Aged Gouda Cheese and Feta Cheese the same?"
- "How does Aged Gouda Cheese compare to Feta Cheese cheese?"
- "How does the taste of Aged Gouda Cheese compare to Feta Cheese?"
- "Is Aged Gouda Cheese or Feta Cheese better?"
Aged Gouda Cheese Overview
Aged Gouda is a hard cheese from the Netherlands, known for its rich aroma and firm texture. It can be made from cow's, goat's, or sheep's milk and may be pasteurized or unpasteurized. The cheese has a yellow color and is typically covered with a waxed rind. As it ages, Gouda develops a deeper, caramel-like flavor with hints of nuttiness and a slight crunch from protein crystals. This makes it a popular choice for snacking or serving on cheese platters. Its rich taste pairs well with robust red wines or dark beers. Often referred to as Oud Gouda, this cheese is a staple in both local and international markets.
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
Comparing the Two Cheeses
Country of Origin
Aged Gouda Cheese comes from Netherlands. Feta Cheese originated from Greece.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Aged Gouda is not a protected cheese. Feta Cheese has a PDO (2002).
Milk Type and Treatment
Aged Gouda Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized. Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized.
Composition and Texture
Aged Gouda's texture can be described as "hard". Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine".
Taste and Aroma
Aged Gouda's aroma can be described as "rich". Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong".
Appearance and Aging
Aged Gouda Cheese's appearance is colored yellow . Feta Cheese has a color of white , comes in blocks submerged in brine, barrels and has an aging period of 2 months to longer .
Rind and Rennet Type
Aged Gouda Cheese's rind is described as waxed . Feta Cheese's rind is described as none .
Ranking
Aged Gouda is ranked #76 out of 996 types based on community views. Feta is ranked #29 out of 996 types based on community views.
Pairing Comparison
| Aged Gouda | Feta | |
|---|---|---|
| Best Pairings | Almonds, Apples, Apricot, Asian Pear, Belgian Blonde, Bordeaux, Burgundy Red, Cabernet Franc, Cabernet Sauvignon, California Viogniers, Champagne, Crackers, Dried Cranberries, Grapes, Green Apple, IPA, Malbec, Merlot, Muscat, Pear, Pecans, Prosciutto, Pumpkin, Salami, Sangiovese, Scotch, Sweet Potato, Viognier | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes |
| Other Good Pairings | Amaro, Cava, Dried Figs, Ginger, Mangoes, Pistachios, Port, Roasted Vegetables, Strawberries, Tequila | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier |
For more details, check the full pairing guides on the Aged Gouda and Feta pages.
Side-by-Side Comparison Table
| Aged Gouda Cheese | Feta Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Greece |
| Specific Origin | Not Specified | Throughout Greece |
| Certification | Not Specified | PDO (2002) |
| Milk Type | Cow's, goat's or sheep's milk | Goat's and sheep's milk |
| Milk Treatment | Pasteurized or unpasteurized | Pasteurized, sometimes raw |
| Moisture Content | Not Specified | High |
| Rind | Waxed | None |
| Texture | Hard | Soft, white, aged in brine |
| Taste | Not Specified | Sharp to mild |
| Aroma | Rich | Nutty, strong |
| Colors | Yellow | White |
| Forms | Not Specified | Blocks submerged in brine, barrels |
| Age | Not Specified | 2 months to longer |
Which One Should You Choose?
If you prefer a hard cheese, go for Aged Gouda. But if you enjoy a soft, white, aged in brine consistency, Feta might be the better pick.
