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Feta Cheese vs Stilton Cheese

Origin and Certification

Feta Cheese originates from Greece, specifically from Throughout Greece. It holds certifications such as PDO (2002). Stilton Cheese comes from United Kingdom, specifically from Nottinghamshire, Leicestershire, Derbyshire. It is certified with designations including PDO (1996).

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. Similarly, Stilton Cheese uses milk that is cow’s milk .

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. Composition and texture details for Stilton Cheese are not available.

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 Stilton 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 Stilton 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 Stilton Cheese is not provided.

Feta Cheese Stilton Cheese
Country of Origin Greece United Kingdom
Specific Origin Throughout Greece Nottinghamshire, Leicestershire, Derbyshire
Certification PDO (2002) PDO (1996)
Milk Type Sheep's Milk, or blend with Goat's Cow’s milk
Milk Treatment Pasteurized, sometimes raw
Moisture Content High
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