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Feta Cheese vs Gruyère Cheese

Origin and Certification

Feta Cheese originates from Greece, specifically from Throughout Greece. It holds certifications such as PDO (2002). Gruyère Cheese comes from Switzerland, specifically from Switzerland, specifically the Gruyère region.. It is certified with designations including .

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. Information on the milk type and treatment for Gruyère Cheese is not available.

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, Gruyère Cheese shows that it has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of approximately 35-37%, characteristic of its dense texture..

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.. The flavor and aroma details of Gruyère Cheese are not available.

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. Detailed information on the appearance and aging of Gruyère Cheese is not available.

Rind and Rennet Type

Feta Cheese's rind is described as none, and it uses an unspecified type rennet. Information on the rind and rennet type of Gruyère Cheese is not provided.

Feta Cheese Gruyère Cheese
Country of Origin Greece Switzerland
Specific Origin Throughout Greece Switzerland, specifically the Gruyère region.
Certification PDO (2002)
Milk Type Sheep's Milk, or blend with Goat's
Milk Treatment Pasteurized, sometimes raw
Fat Content Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content.
Moisture Content High Approximately 35-37%, characteristic of its dense texture.
Rind None
Texture Soft, white, aged in brine
Flavor Sharp to mild
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.
Colors White
Forms Blocks submerged in brine, barrels
Age 2 months to longer