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Feta Cheese vs Gouda Cheese

Origin and Certification

Feta Cheese originates from Greece, specifically from Throughout Greece. It holds certifications such as PDO (2002). Gouda Cheese comes from Netherlands, specifically from Southern Holland. It does not have protected designation status.

Milk Type and Treatment

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

Composition and Texture

Feta Cheese's composition reveals that the fat content is not specified a moisture content of high. The texture is described as soft, white, aged in brine. Similarly, Gouda Cheese shows that the fat content is not specified a moisture content of reduced by scalding. The texture is described as varies.

Flavor and Aroma

Feta Cheese's flavor profile is characterized 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.. Similarly, Gouda Cheese is described by a general flavor of sweet to nutty and notes of young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch.. The aroma is not specified..

Appearance and Aging

Feta Cheese's appearance can be described by its color, which is white, and it is available in blocks submerged in brine, barrels. This variety is aged 2 months to longer. Similarly, Gouda Cheese features a color that is yellow, comes in large wheels, and has an aging period of varies.

Rind and Rennet Type

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

Feta Cheese Gouda Cheese
Country of Origin Greece Netherlands
Specific Origin Throughout Greece Southern Holland
Certification PDO (2002) None
Milk Type Sheep's Milk, or blend with Goat's Cow’s milk
Milk Treatment Pasteurized, sometimes raw Pasteurized
Moisture Content High Reduced by scalding
Rind None Durable
Texture Soft, white, aged in brine Varies
Flavor Sharp to mild Sweet to nutty
Flavor Notes 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. Young: mellow, fruity, sweet. Aged: nutty, herbaceous, notes of chocolate, Brazil nut, butterscotch.
Colors White Yellow
Forms Blocks submerged in brine, barrels Large wheels
Age 2 months to longer Varies