Feta Cheese vs Monastery Cheeses

Feta Cheese is a soft goat or sheep-milk cheese from Greece, while Monastery Cheeses is semi-soft, brined and made from cow milk, originating in Belgium, Canada, France, Switzerland and United States.

What Is Feta Cheese?

Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.

What Is Monastery Cheeses?

Monastery cheeses, also known as Trappist or monk cheeses, are produced in several countries, including Belgium, Canada, France, Switzerland, and the United States. Made from cow's milk, these cheeses can be crafted using either pasteurized or unpasteurized milk. They typically have a soft to semi-soft texture and may be brined. The flavor profile ranges from mild to pungent, with a strong, pungent aroma that is characteristic of their washed rind. The cheeses are visually recognized by their golden yellow color. Monastery cheeses are often enjoyed for their rich and complex taste, reflecting the traditional methods used in their production.

What's the Difference Between Feta Cheese and Monastery Cheeses?

• Origin: Feta Cheese (Greece), Monastery Cheeses (Belgium, Canada, France, Switzerland and United States)
• Milk type: Feta Cheese (Sheep's milk, sometimes with goat's milk), Monastery Cheeses (Cow's milk)
• Milk treatment: Feta Cheese (Pasteurized, sometimes raw), Monastery Cheeses (pasteurized or unpasteurized)
• Texture: Feta Cheese (Soft), Monastery Cheeses (Semi-soft, brined)
• Rind: Feta Cheese (None), Monastery Cheeses (washed)
• Taste: Feta Cheese (Sharp to mild), Monastery Cheeses (mild, pungent)

Side-by-Side Comparison

Taste Comparison: Does Feta Cheese Taste Like Monastery Cheeses?

Feta Cheese reads as sharp to mild, while Monastery Cheeses brings mild, pungent character. On the nose, Feta Cheese offers ewe's milk, butter, yoghurt, contrasted with Monastery Cheeses's pungent, strong.

Can You Substitute Feta Cheese for Monastery Cheeses?

Feta Cheese can stand in for Monastery Cheeses in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semi-soft, brined. Flavor-wise, Feta Cheese reads as sharp to mild while Monastery Cheeses brings mild, pungent notes.

Which Is Better, Feta Cheese or Monastery Cheeses?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Feta Cheese. For a semi-soft, brined profile, Monastery Cheeses is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Monastery Cheeses fits dishes calling for mild, pungent.

Frequently Asked Questions

Is Feta Cheese the same as Monastery Cheeses?

No, they're distinct cheeses. Feta Cheese originates in Greece, while Monastery Cheeses comes from Belgium, Canada, France, Switzerland and United States. Feta Cheese is made from goat or sheep milk; Monastery Cheeses uses cow.

Is Feta Cheese similar to Monastery Cheeses?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Feta Cheese for Monastery Cheeses?

You can, but expect a shift in richness and milk character.

Does Feta Cheese taste like Monastery Cheeses?

Feta Cheese reads as sharp to mild, while Monastery Cheeses is mild, pungent. Aromas also diverge. Feta Cheese leans ewe's milk, butter, yoghurt, and Monastery Cheeses is closer to pungent, strong.

What is Feta Cheese made of?

Feta Cheese is made from goat or sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.

What is Monastery Cheeses made of?

Monastery Cheeses is made from cow milk (pasteurized or unpasteurized). It originates in Belgium, Canada, France, Switzerland and United States.

Which should I choose, Feta Cheese or Monastery Cheeses?

It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, while Monastery Cheeses is semi-soft, brined.