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

Compare Feta Cheese to Other Cheeses

Compare Triple Crème Cheese to Other Cheeses