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Cheddar Cheese vs Feta Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). It is not classified as a protected cheese. Feta Cheese comes from Greece, specifically from Throughout Greece. It is certified with designations including PDO (2002).

Milk Type and Treatment

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Similarly, Feta Cheese uses milk that is sheep's milk, or blend with goat's and is typically pasteurized, sometimes raw during processing.

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). Similarly, Feta Cheese shows that the fat content is not specified a moisture content of high. The texture is described as soft, white, aged in brine.

Flavor and Aroma

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. Similarly, Feta Cheese is described by a general flavor of sharp to mild and notes of 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.. The aroma is not specified..

Appearance and Aging

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. Similarly, Feta Cheese features a color that is white, comes in blocks submerged in brine, barrels, and has an aging period of 2 months to longer.

Rind and Rennet Type

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic), and it uses an unspecified type rennet. Similarly, the rind of Feta Cheese is none, with rennet type remaining unspecified.

Cheddar Cheese Feta Cheese
Country of Origin United Kingdom Greece
Specific Origin Southwest (Somerset, Gloucester) Throughout Greece
Certification None PDO (2002)
Milk Type Cow's, sometimes goat's, sheep's, or buffalo's Sheep's Milk, or blend with Goat's
Milk Treatment Raw, Thermized, Pasteurized Pasteurized, sometimes raw
Fat Content At least 50% fat in dry matter
Moisture Content Up to 39% High
Rind Varies (natural, cloth, wax, plastic) None
Texture Varies (rubbery to friable and crystalline) Soft, white, aged in brine
Flavor Mild to sharp, buttery to brothy and savory Sharp to mild
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer 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.
Aroma Varies
Colors Natural or dyed orange White
Forms Tiny truckles to 650-pound blocks Blocks submerged in brine, barrels
Age A few months to several years 2 months to longer