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Blue Cheese vs Feta Cheese
Blue Cheese
Feta Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Feta Cheese, including:
- "What is the difference between Blue Cheese and Feta Cheese?"
- "Is Blue Cheese and Feta Cheese the same?"
- "How does Blue Cheese compare to Feta Cheese cheese?"
- "How does the taste of Blue Cheese compare to Feta Cheese?"
- "Is Blue Cheese or Feta Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
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
Blue Cheese comes from France. 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. Blue is not a protected cheese. Feta Cheese has a PDO (2002).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . 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
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Feta Cheese's rind is described as none .
Ranking
Blue is ranked #4 out of 996 types based on community views. Feta is ranked #33 out of 996 types based on community views.
Pairing Comparison
| Blue | Feta | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | 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 | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | 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 Blue and Feta pages.
Side-by-Side Comparison Table
| Blue Cheese | Feta Cheese | |
|---|---|---|
| Country of Origin | France | Greece |
| Specific Origin | Not Specified | Throughout Greece |
| Certification | Not Specified | PDO (2002) |
| Milk Type | Cow, Sheep, Goat | Goat's and sheep's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized, sometimes raw |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | High |
| Rind | Natural | None |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, white, aged in brine |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Sharp to mild |
| Aroma | Strong, Pungent, Earthy, Funky | Nutty, strong |
| Colors | White to Creamy Yellow base with Blue-Green Veining | White |
| Forms | Wheel, Block, Wedge, Crumbles | Blocks submerged in brine, barrels |
| Age | Typically aged 2-6 months | 2 months to longer |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a soft, white, aged in brine consistency, Feta might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Feta offers a sharp to mild profile, ideal for different meals.
