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Feta Cheese vs Soft-Ripened Cheese

Origin and Certification

Feta Cheese originates from Greece, specifically from Throughout Greece. It holds certifications such as PDO (2002). The origin of Soft-Ripened Cheese is not specified.

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 Soft-Ripened 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, Soft-Ripened Cheese shows that it has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable 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 Soft-Ripened 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 Soft-Ripened 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 Soft-Ripened Cheese is not provided.

Feta Cheese Soft-Ripened Cheese
Country of Origin Greece
Specific Origin Throughout Greece Varied, with many coming from France.
Certification PDO (2002) None
Milk Type Sheep's Milk, or blend with Goat's
Milk Treatment Pasteurized, sometimes raw
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content High Approximately 50-55%, contributing to the soft, spreadable 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