Feta Cheese vs Mahón-Menorca Cheese

In this article, we’ll explore the answers to the most common questions about Feta Cheese and Mahón-Menorca Cheese, including:

  • "What is the difference between Feta Cheese and Mahón-Menorca Cheese?"
  • "Is Feta Cheese and Mahón-Menorca Cheese the same?"
  • "How does Feta Cheese compare to Mahón-Menorca Cheese cheese?"
  • "How does the taste of Feta Cheese compare to Mahón-Menorca Cheese?"
  • "Is Feta Cheese or Mahón-Menorca 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.

Mahón-Menorca Cheese Overview

Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.

Comparing the Two Cheeses

Ranking

Feta is ranked #29 out of 375 types.

Mahón-Menorca is ranked #222 out of 375 types.

Country of Origin

Feta Cheese comes from Greece. Mahón-Menorca Cheese originated from Spain.

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). Mahón-Menorca Cheese has a PDO (1985).

Milk Type and Treatment

Feta Cheese is made with goat or sheep milk that is typically raw or pasteurized. Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw.

Composition and Texture

Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Mahón-Menorca's texture can be described as "firm".

Flavor and Aroma

Feta Cheese has a sharp to mild flavor. Mahón-Menorca Cheese has a salty and spicy flavor. Mahón-Menorca's aroma can be described as "lactic, buttery".

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 . Mahón-Menorca Cheese has a color of ivory-yellow to orangey or brownish gray , comes in parallelepiped shape and has an aging period of tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months .

Rind and Rennet Type

Feta Cheese's rind is described as none . Mahón-Menorca Cheese's rind is described as characteristic orangish , with vegetable (cynara cardunculus) rennet.

Side-by-Side Comparison Table

Feta Cheese Mahón-Menorca Cheese
Country of Origin Greece Spain
Specific Origin Throughout Greece Menorca, Balearic Islands
Certification PDO (2002) PDO (1985)
Milk Type Sheep's Milk, or blend with Goat's Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%)
Milk Treatment Pasteurized, sometimes raw Raw or any authorized preservation technology
Moisture Content High
Rind None Characteristic orangish
Texture Soft, white, aged in brine Firm
Flavor Sharp to mild Salty and spicy
Aroma Lactic, buttery
Colors White Ivory-yellow to orangey or brownish gray
Forms Blocks submerged in brine, barrels Parallelepiped shape
Age 2 months to longer Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months
Rennet Type Vegetable (Cynara cardunculus)

Compare Feta Cheese to Other Cheeses

Compare Mahón-Menorca Cheese to Other Cheeses