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Cambozola Cheese vs Feta Cheese
Cambozola Cheese
Feta Cheese
In this article, we'll explore the answers to the most common questions about Cambozola Cheese and Feta Cheese, including:
- "What is the difference between Cambozola Cheese and Feta Cheese?"
- "Is Cambozola Cheese and Feta Cheese the same?"
- "How does Cambozola Cheese compare to Feta Cheese cheese?"
- "How does the taste of Cambozola Cheese compare to Feta Cheese?"
- "Is Cambozola Cheese or Feta Cheese better?"
Cambozola Cheese Overview
Cambozola is a German cheese that combines the creamy texture of Camembert with the sharpness of Gorgonzola blue. This soft cheese is known for its rich, mild flavor punctuated by veins of blue mold that add a piquant contrast. It's particularly loved for its melt-in-the-mouth texture and is a popular choice on cheeseboards.
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
Cambozola Cheese comes from Germany. 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. Cambozola is not a protected cheese. Feta Cheese has a PDO (2002).
Milk Type and Treatment
Cambozola Cheese is made with cow milk that is typically pasteurized. Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized.
Composition and Texture
Cambozola's texture can be described as "soft, soft-ripened". Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong".
Appearance and Aging
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
Feta Cheese's rind is described as none .
Ranking
Cambozola is ranked #93 out of 996 types based on community views. Feta is ranked #29 out of 996 types based on community views.
Pairing Comparison
| Cambozola | Feta | |
|---|---|---|
| Best Pairings | No pairings listed. | 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 | No additional pairings listed. | 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 Cambozola and Feta pages.
Side-by-Side Comparison Table
| Cambozola Cheese | Feta Cheese | |
|---|---|---|
| Country of Origin | Germany | Greece |
| Specific Origin | Not Specified | Throughout Greece |
| Certification | Not Specified | PDO (2002) |
| Milk Type | Cow's milk | Goat's and sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized, sometimes raw |
| Moisture Content | Not Specified | High |
| Rind | Not Specified | None |
| Texture | Soft, soft-ripened | Soft, white, aged in brine |
| Taste | Not Specified | Sharp to mild |
| Aroma | Not Specified | Nutty, strong |
| Colors | Not Specified | 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 soft, soft-ripened cheese, go for Cambozola. But if you enjoy a soft, white, aged in brine consistency, Feta might be the better pick.
