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Colby Cheese vs Feta Cheese

Origin and Certification

Colby Cheese originates from United States, specifically from Colby, Wisconsin. 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

Colby Cheese can be made out of milk from whole milk and is typically 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

Colby Cheese's composition reveals that it has a fat content of ~31–32% (total weight basis) and a moisture content of 40%. The texture is described as slightly curdy, softer. 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

Colby Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color. The aroma is not specified.. 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

Colby Cheese's appearance can be described by its color, which is orange, and it is available in longhorn, minihorn, blocks, shreds, colby jack. This variety is aged < 3 months. 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

Colby Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Feta Cheese is none, with rennet type remaining unspecified.

Colby Cheese Feta Cheese
Country of Origin United States Greece
Specific Origin Colby, Wisconsin Throughout Greece
Certification None PDO (2002)
Milk Type Whole Milk Sheep's Milk, or blend with Goat's
Milk Treatment Pasteurized Pasteurized, sometimes raw
Fat Content ~31–32% (total weight basis)
Moisture Content 40% High
Rind None None
Texture Slightly curdy, softer Soft, white, aged in brine
Flavor Mild, milky Sharp to mild
Flavor Notes Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color 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.
Colors Orange White
Forms Longhorn, minihorn, blocks, shreds, Colby Jack Blocks submerged in brine, barrels
Age < 3 months 2 months to longer