Frederic Melton
Feta and blue cheese are two distinct types of cheese with different tastes, textures, and nutritional profiles. Feta is a white, crumbly, and rindless cheese typically made from sheep's or goat's milk and cured in brine, giving it a tangy flavour. Blue cheese, on the other hand, is characterised by its blue, green, or blue-black veins created by moulds and has a strong flavour and aroma. While some people consider feta and blue cheese interchangeable or complementary in dishes, others find them distinct and prefer one over the other.
| Characteristics | Values |
|---|---|
| Taste | Feta is milder, less sharp, and less creamy than blue cheese. |
| Texture | Feta is crumbly and can range from semi-soft to semi-hard. Blue cheese is treated with moulds to form interior pockets and veins. |
| Colour | Feta is white. Blue cheese ranges from dark blue to blue-green to blue-black. |
| Nutrition | Feta is higher in cholesterol, carbs, and B-complex vitamins. Blue cheese is higher in calories, sodium, saturated fat, calcium, zinc, and phosphorus. |
| Shelf Life | Feta has a shorter shelf life, lasting approximately seven days in the refrigerator. |
| Substitutes | Some people consider feta and blue cheese interchangeable, using them as substitutes in dishes such as nachos, sandwiches, and burgers. |
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What You'll Learn
Feta and bleu cheese have different tastes
Feta and bleu cheese have distinctly different tastes and are not interchangeable. Feta is a white cheese with a crumbly texture and a tangy, sharp taste. It is typically used in salads, pasta, and sandwiches. On the other hand, blue cheese is an aged cheese with a strong, pungent flavour and a creamy texture. It is commonly served on charcuterie boards alongside wine.
Feta cheese is often made with sheep or goat's milk and has a shorter shelf life than blue cheese, lasting only about a week in the refrigerator. In contrast, blue cheese is typically made with cow's milk and can be stored refrigerated for up to four weeks.
The nutritional profiles of the two cheeses also differ. Blue cheese is higher in calories, sodium, and fat, including saturated fats. It is also a good source of calcium, zinc, and phosphorus, and vitamins B5 and A. On the other hand, feta contains higher amounts of carbohydrates and cholesterol. It is richer in B-complex vitamins, including vitamins B1, B2, B6, and B12.
While both cheeses have similar mineral contents, blue cheese is slightly richer in calcium, zinc, and phosphorus. Both cheeses are high in sodium, but blue cheese contains higher amounts. These nutritional differences may be important considerations for those with specific dietary requirements or preferences.
In summary, feta and bleu cheese offer diverse sensory experiences and serve different purposes in cuisine. While feta provides a tangy and sharp flavour, blue cheese delivers a more intense and pungent taste. The distinct characteristics of each cheese make them unique ingredients in various dishes, appealing to different palates and culinary contexts.
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Feta and bleu cheese have different textures
Feta and blue cheese have distinct textures, with feta being described as having a creamier texture. Blue cheese, on the other hand, tends to develop a stronger flavour and aroma as it ages, and its texture can vary depending on the type. For example, Gorgonzola, a popular blue cheese, is rich and creamy with bluish-green veins. Feta, a milder cheese, is often used in salads and other dishes where its creamy texture can enhance the overall mouthfeel.
Blue cheese is created by adding a blue mold strain to milk or curds, or by piercing the formed cheese with metal skewers to allow oxygen to reach the interior and promote the growth of the blue cultures. This process results in a unique texture and appearance that sets blue cheese apart from other varieties.
Feta, a fresh cheese usually made from sheep or goat's milk, has a long history and is one of the world's oldest cheeses. Its texture is likely to vary depending on the specific type and production method, but it is generally known for its creamy characteristic.
Blue cheese, particularly Gorgonzola, can have a rich and creamy texture, especially when aged for shorter periods. Longer-aged blue cheeses, such as Gorgonzola naturale or Gorgonzola piccante, may develop a stronger flavour and aroma, sometimes described as "stinky". These aged versions are likely to have a more pronounced texture compared to milder, younger cheeses.
While both feta and blue cheese offer unique textural experiences, their specific textures can vary based on factors such as production methods, ageing, and individual preferences. It is always a good idea to experiment with different types of feta and blue cheese to discover the textures and flavours that align with one's taste preferences.
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Feta and bleu cheese have different nutritional profiles
Feta and blue cheese have distinct nutritional profiles, despite sharing some similarities. Both cheeses are good sources of calcium, which is essential for bone health, and they also contain probiotics, which promote gut health and digestion. However, blue cheese is richer in calcium, zinc, and phosphorus than feta.
Feta cheese is a fresh, soft, and salty white cheese that originated in Greece. It is typically made from sheep's or goat's milk, with the sheep's milk variety offering a tangier and sharper taste. Feta is often packaged in brine to preserve freshness, which can result in higher sodium content. In terms of nutrition, feta is higher in cholesterol, carbohydrates, and B-complex vitamins such as B1, B2, B6, and B12. It also has a lower calorie count than blue cheese, with 70 calories per ounce, and provides 5 grams of protein and 5 grams of fat.
On the other hand, blue cheese is known for its strong flavour and pungent aroma. It is aged and ripened, giving it unique characteristics. Blue cheese contains higher amounts of saturated fat, with 8.2 grams per ounce, and has more protein at 6.1 grams. It also has a higher calorie count than feta, with approximately 100 calories per ounce. Blue cheese is particularly rich in vitamins B5 and A, and it contains spermidine, which has positive impacts on aging and cardiovascular health.
While both cheeses offer nutritional benefits, they also share some potential health concerns. Both feta and blue cheese are high in sodium and saturated fat, which are important considerations for individuals on low-sodium diets or seeking to manage their fat intake. Additionally, calcium-rich foods like these cheeses have been associated with an increased risk of developing prostate cancer. Nevertheless, when consumed in moderation and as part of a balanced diet, both feta and blue cheese can be enjoyed as nutritious and flavourful additions to various dishes.
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Feta and bleu cheese are made from different types of milk
Feta and blue cheese are made from different types of milk and have distinct flavours and textures. Feta is a Greek cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is known for its tangy, slightly salty, and mildly sour flavour, with a creamy texture and a crumbly, grainy texture. High-quality feta should have aromas of ewe's milk, butter, and yoghurt. On the other hand, blue cheese, including varieties like Roquefort, Gorgonzola, and Stilton, is made using cow's milk and the addition of Penicillium roqueforti, a specific type of mould.
Feta cheese is a popular ingredient in Greek cuisine, commonly used in salads, pastries, sandwiches, and omelettes. It is often served with olive oil, olives, and herbs such as oregano. The process of making feta involves dry-salting the cheese and then ageing it in brine, which enhances its flavour and texture. Proper storage of feta in the refrigerator is important to maintain its freshness and prevent it from drying out.
In contrast, blue cheese has a distinct appearance due to the presence of blue veins, which are created by the Penicillium roqueforti mould. This mould is added during the production process and contributes to the unique flavour of blue cheese. Blue cheese is known for its strong, pungent flavour and creamy texture. It is often used as a topping or ingredient in salads, dressings, and sauces.
While feta and blue cheese have different characteristics and production methods, they are both valued for their distinct flavours and textures. Feta is protected by the European Union's Protected Designation of Origin (PDO) status, ensuring that only cheeses produced in specific regions of Greece using traditional methods can be labelled as feta. Similarly, blue cheese has its own standards and regulations to maintain quality and authenticity.
The difference in milk types used in feta and blue cheese production contributes to their distinct flavours and characteristics. Feta, made with sheep's and/or goat's milk, has a tangy and salty flavour profile, while blue cheese, typically made with cow's milk, offers a stronger, more pungent taste experience. These differences in milk sources and production techniques result in unique sensory profiles that contribute to the diverse world of cheese and its many culinary applications.
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Feta and bleu cheese are cured differently
On the other hand, bleu cheese is believed to have been discovered by accident when cheeses were stored in caves with specific temperature and moisture levels that promoted the growth of harmless mold. The process of making bleu cheese involves two phases: the culturing of spore-rich inocula and fermentation for flavor development. The mold Penicillium roqueforti is added during the initial cheesemaking process, and the cheese is then needled to create the characteristic veins. After needling, bleu cheese is aged in a separate fridge at 90% humidity and a low temperature to prevent mold spores from spreading to other cheeses.
The curing process for feta and bleu cheese differs in several ways. Feta is cured in a brine solution, while bleu cheese is cured in a controlled environment with specific humidity and temperature conditions. Feta is typically aged in a regular refrigerator, whereas bleu cheese requires a separate fridge to prevent mold transfer. Additionally, feta cheese may be aged in actual caves, contributing to its unique flavor profile. In contrast, bleu cheese is often associated with its characteristic mold veins and the needling process that enhances oxygen circulation to promote mold growth.
While feta and bleu cheese have distinct curing processes, both cheeses offer unique flavors and textures that contribute to their popularity in various culinary applications. Feta is commonly used as a topping or ingredient in salads, while bleu cheese is valued for its strong flavor and distinctive appearance. Understanding the curing methods of these cheeses provides insight into their individual characteristics and the role they play in enhancing the taste and diversity of dishes.
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Frequently asked questions
No, feta and bleu cheese are not the same. Feta is a white cheese made from sheep or goat's milk and cured and stored in brine. Blue cheese is treated with moulds to form interior pockets and veins that range in colour from dark blue to blue-black.
Feta and bleu cheese have different tastes and textures, so they may not be suitable substitutes for each other in recipes. Feta is described as a mild, tangy cheese, while blue cheese has a strong flavour and aroma that increases with age.
Blue cheese is higher in calories, sodium, saturated fat, calcium, zinc, and phosphorus. Feta contains higher amounts of carbs and cholesterol and is richer in B-complex vitamins.
Feta and bleu cheese are commonly used in salads and entrees. Some people also suggest using feta or bleu cheese on sandwiches, burgers, and nachos instead of other types of cheese.
