Blue Cheese vs Feta Cheese
Blue Cheese
Feta Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Feta Cheese is soft, white, aged in brine and made from goat and sheep milk, originating in Greece.
What Is Blue Cheese?
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.
What Is Feta Cheese?
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.
What's the Difference Between Blue Cheese and Feta Cheese?
- Origin: Blue Cheese (France), Feta Cheese (Greece)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Feta Cheese (goat's and sheep's milk)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Feta Cheese (Soft, white, aged in brine)
- Rind: Blue Cheese (Natural), Feta Cheese (None)
- Aging: Blue Cheese (Typically aged 2-6 months), Feta Cheese (2 months to longer)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Feta Cheese (Sharp to mild)
Side-by-Side Comparison
| Blue Cheese | Feta Cheese | |
|---|---|---|
| Country of Origin | France | Greece |
| Specific Origin | — | Throughout Greece |
| Milk Type | Cow, Sheep, Goat | Goat's and sheep's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized, sometimes raw |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, white, aged in brine |
| Rind | Natural | None |
| Aging | Typically aged 2-6 months | 2 months to longer |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Sharp to mild |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Feta Cheese | |
|---|---|---|
| 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 |
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Where to buy Blue Cheese and Feta Cheese
Blue Cheese
Feta Cheese
Taste Comparison: Does Blue Cheese Taste Like Feta Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Feta Cheese brings sharp to mild character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Feta Cheese's nutty, strong. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Feta Cheese leans toward sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer.. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Feta Cheese at 2 months to longer.
Can You Substitute Blue Cheese for Feta Cheese?
Blue Cheese can stand in for Feta Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for soft, white, aged in brine. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Feta Cheese brings sharp to mild notes.
Which Is Better, Blue Cheese or Feta Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a soft, white, aged in brine profile, Feta Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Feta Cheese fits dishes calling for sharp to mild.
Frequently Asked Questions
Is Blue Cheese the same as Feta Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Feta Cheese comes from Greece. Blue Cheese is made from cow, goat, or sheep milk; Feta Cheese uses goat and sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Feta Cheese 2 months to longer.
Is Blue Cheese similar to Feta Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Feta Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Feta Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Feta Cheese is sharp to mild. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Feta Cheese is closer to nutty, strong.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
What is Feta Cheese made of?
Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw). It's typically aged 2 months to longer. It originates in Greece.
Which should I choose, Blue Cheese or Feta Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Feta Cheese is soft, white, aged in brine.
See full profiles: Blue Cheese and Feta Cheese.