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Edam Cheese vs Feta Cheese

Origin and Certification

Edam Cheese originates from Netherlands, specifically from North of Holland. 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

Edam Cheese can be made out of milk from cow's milk and is typically mostly 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

Edam Cheese's composition reveals that the fat content is not specified . The texture is described as rubber-textured to 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

Edam Cheese's flavor profile is characterized by a general flavor of sweet, milky, nutty, buttery and notes of sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. 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

Edam Cheese's appearance can be described by its color, which is red, and it is available in round. This variety is aged 3 months to longer. 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

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

Edam Cheese Feta Cheese
Country of Origin Netherlands Greece
Specific Origin North of Holland Throughout Greece
Certification None PDO (2002)
Milk Type Cow's Milk Sheep's Milk, or blend with Goat's
Milk Treatment Mostly pasteurized Pasteurized, sometimes raw
Moisture Content High
Rind Smooth, waxed None
Texture Rubber-textured to crystalline Soft, white, aged in brine
Flavor Sweet, milky, nutty, buttery Sharp to mild
Flavor Notes Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities 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 Red White
Forms Round Blocks submerged in brine, barrels
Age 3 months to longer 2 months to longer