Feta Cheese vs Pule Cheese

Q: Is Feta Cheese the same as Pule Cheese?

No. Feta Cheese and Pule Cheese are distinct cheeses from Greece and Serbia respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Feta Cheese for Pule Cheese?

In most recipes you can swap Feta Cheese for Pule Cheese, though the result will shift in bite and mouthfeel.

Q: Does Feta Cheese taste like Pule Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Feta Cheese or Pule Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Pule Cheese is artisan, originating in Serbia.

What Is Feta Cheese?

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.

What Is Pule Cheese?

Pule is a rare cheese made from donkey's milk, originating from the Zasavica region in Serbia. This artisan cheese is known for its white color and is often referred to as magareći sir. The texture of Pule is smooth and creamy, offering a mild and slightly tangy flavor. Its rarity and unique production process make it a sought-after delicacy among cheese enthusiasts. Due to the limited availability of donkey's milk, Pule is considered one of the most expensive cheeses in the world. Its distinct taste pairs well with simple crackers or a light salad, allowing its subtle flavors to shine.

What's the Difference Between Feta Cheese and Pule Cheese?

Origin: Feta Cheese (Greece), Pule Cheese (Serbia)
Milk type: Feta Cheese (goat's and sheep's milk), Pule Cheese (donkey's milk)
Texture: Feta Cheese (Soft, white, aged in brine), Pule Cheese (artisan)

Side-by-Side Comparison

	Feta Cheese	Pule Cheese
Country of Origin	Greece	Serbia
Specific Origin	Throughout Greece	Zasavica
Milk Type	Goat's and sheep's milk	Donkey's milk
Milk Treatment	Pasteurized, sometimes raw	—
Texture	Soft, white, aged in brine	Artisan
Rind	None	—
Aging	2 months to longer	—
Taste	Sharp to mild	—

Taste Comparison: Does Feta Cheese Taste Like Pule Cheese?

Their flavor profiles are distinct.

Can You Substitute Feta Cheese for Pule Cheese?

Feta Cheese can stand in for Pule Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for artisan.

Which Is Better, Feta Cheese or Pule Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a artisan profile, Pule Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Feta Cheese the same as Pule Cheese?

No, they're distinct cheeses. Feta Cheese originates in Greece, while Pule Cheese comes from Serbia.

Is Feta Cheese similar to Pule Cheese?

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

Can I substitute Feta Cheese for Pule Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Feta Cheese taste like Pule Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Feta Cheese made of?

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

What is Pule Cheese made of?

Pule Cheese is made from milk. It originates in Serbia.

Which should I choose, Feta Cheese or Pule Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Pule Cheese is artisan.