Feta Cheese vs Triple Crème Cheese
Feta Cheese
Triple Crème Cheese
In this article, we’ll explore the answers to the most common questions about Feta Cheese and Triple Crème Cheese, including:
- "What is the difference between Feta Cheese and Triple Crème Cheese?"
- "Is Feta Cheese and Triple Crème Cheese the same?"
- "How does Feta Cheese compare to Triple Crème Cheese cheese?"
- "How does the taste of Feta Cheese compare to Triple Crème Cheese?"
- "Is Feta Cheese or Triple Crème Cheese better?"
Comparing the Two Cheeses
Ranking
Feta is ranked #29 out of 375 types.
Triple Crème is ranked #46 out of 375 types.
Country of Origin
Feta Cheese comes from Greece. Triple Crème Cheese originated from .
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). Triple Crème is not a protected cheese.
Milk Type and Treatment
Feta Cheese is made with goat or sheep milk that is typically raw or pasteurized. Information on the milk type and treatment for Triple Crème Cheese is not available.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Triple Crème Cheese has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of high.
Flavor and Aroma
Feta Cheese has a sharp to mild flavor.
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 .
Rind and Rennet Type
Feta Cheese's rind is described as none .
Side-by-Side Comparison Table
Feta Cheese | Triple Crème Cheese | |
---|---|---|
Country of Origin | Greece | |
Specific Origin | Throughout Greece | France is renowned for creating the style, but variations are now produced worldwide. |
Certification | PDO (2002) | None |
Milk Type | Sheep's Milk, or blend with Goat's | |
Milk Treatment | Pasteurized, sometimes raw | |
Fat Content | Typically above 75% in the dry matter, which translates to about 40-50% total fat content. | |
Moisture Content | High | Approximately 50-60%, contributing to its lush, creamy texture. |
Rind | None | |
Texture | Soft, white, aged in brine | |
Flavor | Sharp to mild | |
Colors | White | |
Forms | Blocks submerged in brine, barrels | |
Age | 2 months to longer |