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Feta Cheese vs Gorgonzola Cheese
Feta Cheese
Gorgonzola Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Gorgonzola Cheese, including:
- "What is the difference between Feta Cheese and Gorgonzola Cheese?"
- "Is Feta Cheese and Gorgonzola Cheese the same?"
- "How does Feta Cheese compare to Gorgonzola Cheese cheese?"
- "How does the taste of Feta Cheese compare to Gorgonzola Cheese?"
- "Is Feta Cheese or Gorgonzola Cheese better?"
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.
Gorgonzola Cheese Overview
Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
Comparing the Two Cheeses
Country of Origin
Feta Cheese comes from Greece. Gorgonzola Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Feta Cheese has a PDO (2002). Gorgonzola Cheese has a PDO (1996).
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Gorgonzola Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty".
Appearance and Aging
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 months to longer . Gorgonzola Cheese has a color of straw-white, blue-green veins , comes in 13 to 26 pounds and has an aging period of 2 to 3 months .
Rind and Rennet Type
Feta Cheese's rind is described as none . Gorgonzola Cheese's rind is described as none .
Ranking
Feta is ranked #25 out of 996 types based on community views. Gorgonzola is ranked #18 out of 996 types based on community views.
Pairing Comparison
| Feta | Gorgonzola | |
|---|---|---|
| Best Pairings | 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 | Asti Spumante, Dried Fruit, Steak |
| Other Good Pairings | 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 | Bresaola |
For more details, check the full pairing guides on the Feta and Gorgonzola pages.
Side-by-Side Comparison Table
| Feta Cheese | Gorgonzola Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Throughout Greece | Lombardy, Piedmont |
| Certification | PDO (2002) | PDO (1996) |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized, sometimes raw | Pasteurized |
| Fat Content | Not Specified | 25-35% |
| Moisture Content | High | Not Specified |
| Rind | None | None |
| Texture | Soft, white, aged in brine | Soft to crumbly |
| Taste | Sharp to mild | Sweet to savory |
| Aroma | Nutty, strong | Nutty |
| Colors | White | Straw-white, blue-green veins |
| Forms | Blocks submerged in brine, barrels | 13 to 26 pounds |
| Age | 2 months to longer | 2 to 3 months |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a soft to crumbly consistency, Gorgonzola might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Gorgonzola offers a sweet to savory profile, ideal for different meals.
