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Feta Cheese vs Port Salut Cheese
Feta Cheese
Port Salut Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Port Salut Cheese, including:
- "What is the difference between Feta Cheese and Port Salut Cheese?"
- "Is Feta Cheese and Port Salut Cheese the same?"
- "How does Feta Cheese compare to Port Salut Cheese cheese?"
- "How does the taste of Feta Cheese compare to Port Salut Cheese?"
- "Is Feta Cheese or Port Salut 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.
Port Salut Cheese Overview
Port Salut is a semi-soft cheese originally made by Trappist monks. It has a distinctive orange rind and a mild, savory flavor. Known for its smooth and creamy texture, Port Salut is a versatile cheese that's easily sliced and melts well, making it suitable for cooking as well as a table cheese.
Comparing the Two Cheeses
Country of Origin
Feta Cheese comes from Greece. Port Salut Cheese originated from France.
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). Port Salut is not a protected cheese.
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Port Salut 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". Port Salut Cheese has a fat content of 72.70%. Port Salut's texture can be described as "semi-soft".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Port Salut Cheese has a acidic, mellow taste.
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 . Port Salut Cheese has a color of pale yellow .
Rind and Rennet Type
Feta Cheese's rind is described as none . Port Salut Cheese's rind is described as washed .
Ranking
Feta is ranked #29 out of 996 types based on community views. Port Salut is ranked #115 out of 996 types based on community views.
Pairing Comparison
| Feta | Port Salut | |
|---|---|---|
| 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 | No pairings listed. |
| 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 | No additional pairings listed. |
For more details, check the full pairing guides on the Feta and Port Salut pages.
Side-by-Side Comparison Table
| Feta Cheese | Port Salut Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Throughout Greece | Brittany |
| Certification | PDO (2002) | Not Specified |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized, sometimes raw | Pasteurized |
| Fat Content | Not Specified | 72.70% |
| Moisture Content | High | Not Specified |
| Rind | None | Washed |
| Texture | Soft, white, aged in brine | Semi-soft |
| Taste | Sharp to mild | Acidic, mellow |
| Aroma | Nutty, strong | Not Specified |
| Colors | White | Pale yellow |
| Forms | Blocks submerged in brine, barrels | Not Specified |
| Age | 2 months to longer | Not Specified |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a semi-soft consistency, Port Salut might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Port Salut offers a acidic, mellow profile, ideal for different meals.
