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Emmental Cheese vs Feta Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). Feta Cheese comes from Greece, specifically from Throughout Greece. It is certified with designations including PDO (2002).

Milk Type and Treatment

Emmental Cheese can be made out of milk from raw cow's milk and is typically raw 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

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. 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

Emmental Cheese's flavor profile is characterized by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. 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

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. 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

Information on the rind and rennet type of Emmental Cheese is not provided. Similarly, the rind of Feta Cheese is none, with rennet type remaining unspecified.

Emmental Cheese Feta Cheese
Country of Origin Switzerland Greece
Specific Origin Emmental, Canton of Bern Throughout Greece
Certification PDO (2004) PDO (2002)
Milk Type Raw Cow's Milk Sheep's Milk, or blend with Goat's
Milk Treatment Raw Pasteurized, sometimes raw
Fat Content Minimum of 45% (dry matter)
Moisture Content High
Rind None
Texture Hard or medium-hard Soft, white, aged in brine
Flavor Nutty, sweet Sharp to mild
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged 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 Yellow White
Forms Round loaves Blocks submerged in brine, barrels
Age 4 months to over 1 year 2 months to longer