Frederic Melton
Blue cheese and feta are two distinct types of cheese with their own unique characteristics. Both cheeses are commonly used in salads and various meat and vegetable dishes, but they differ in terms of origin, ingredients, and appearance. This article will explore the key differences between blue cheese and feta, including their nutritional profiles and health impacts, to provide a comprehensive understanding of these two popular cheeses.
| Characteristics | Values |
|---|---|
| Taste | Blue cheese has a stingy taste, whereas feta is mild. |
| Use | Blue cheese is used on charcuterie boards with wine, whereas feta is used in salads, pasta, and sandwiches. |
| Ingredients | Blue cheese is made with cow's milk and Penicillium roqueforti fungus, whereas feta is made with sheep or goat's milk and soaked in brine. |
| Nutrition | Blue cheese is higher in calories, sodium, calcium, zinc, and phosphorus. Feta is higher in carbs, cholesterol, and B complex vitamins. |
| Shelf Life | Feta has a shelf life of approximately seven days when refrigerated. |
| Appearance | Blue cheese has a distinctive blue-green appearance. |
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What You'll Learn
- Nutritional differences: Feta has more cholesterol, carbs, and B vitamins. Blue cheese has more calories, sodium, calcium, zinc, and phosphorus
- Health impacts: Blue cheese has less lactose, Feta reduces colorectal cancer risk, both positively impact bones and gut health
- Origins: Feta is one of the world's oldest cheeses, made in Greece and the Balkans for centuries
- Appearance and taste: Feta is crumbly, tangy, and sharp. Blue cheese has bluish-green veins and a pungent flavor
- Interchangeability: Some people think they are the same or can be substituted, but they are not interchangeable
Nutritional differences: Feta has more cholesterol, carbs, and B vitamins. Blue cheese has more calories, sodium, calcium, zinc, and phosphorus
Feta and blue cheese are both tasty additions to salads and a variety of meat and vegetable dishes. However, they differ in their origins, ingredients, and appearances.
Feta cheese is a soft, white, brined cheese, originally from Greece. It is typically made from sheep's milk or a mixture of sheep and goat's milk, with goat's milk not exceeding 30% of the mixture. Feta is packaged in a brine solution to preserve its freshness.
On the other hand, blue cheese is believed to have originated in a cave in Roquefort, France, and is produced by adding mold extracts such as Penicillium Roqueforti to the cheese. This mold gives blue cheese its characteristic blue veins, bold flavor, and pungent smell.
In terms of nutritional differences, feta cheese contains higher amounts of cholesterol and carbs compared to blue cheese. Feta is also richer in certain B vitamins, including vitamins B1, B2, B6, and B12.
On the other hand, blue cheese is higher in calories, sodium, calcium, zinc, and phosphorus. Blue cheese also contains higher amounts of vitamins B5, A, D, E, and K. Both cheeses are rich in calcium, but blue cheese contains a higher amount. Similarly, while both cheeses contain sodium, blue cheese has a higher sodium content.
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Health impacts: Blue cheese has less lactose, Feta reduces colorectal cancer risk, both positively impact bones and gut health
Blue cheese and feta cheese are both high in calcium and positively impact bones. Blue cheese is richer in calcium, zinc, and phosphorus than feta. However, feta has higher amounts of carbs, cholesterol, and vitamin B. Feta is also a good source of vitamin A, vitamin K, folate, pantothenic acid, iron, and magnesium.
Blue cheese contains less lactose, which is good for lactose-intolerant individuals. It also has apoptotic activity on leukemic cells, reducing the risk of developing leukemia. Feta cheese, on the other hand, has been shown to reduce the risk of developing colorectal cancer.
Both cheeses are high in probiotics, which enhance general gut health and digestion. Feta contains Lactobacillus plantarum, which accounts for about 48% of its bacteria. These bacteria can help promote a healthy gut and support the immune system by protecting the intestinal tract from harmful bacteria. Feta also contains conjugated linoleic acid (CLA), a fatty acid that has been linked to improved body composition and decreased fat mass.
While both cheeses have health benefits, they should be consumed in moderation due to their high-fat content, particularly saturated fat, and high sodium content. Excessive sodium intake has been linked to high blood pressure and other ongoing health issues. Additionally, calcium-rich foods like blue cheese and feta have been associated with an increased risk of developing prostate cancer.
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Origins: Feta is one of the world's oldest cheeses, made in Greece and the Balkans for centuries
Feta is a soft, white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is characterised by its tangy, slightly salty taste and crumbly texture. Feta is often cut into slices and served in salads, sandwiches, pastries, and omelettes. It is also grilled and used in Greek dishes such as spanakopita (spinach pie) and tyropita (cheese pie).
Feta is one of the world's oldest cheeses, with its origins dating back to ancient Greece. The first mention of feta is found in Homer's Odyssey, written in the 8th century BC. In the epic poem, Odysseus and his men encounter the Cyclops Polyphemus, who is described as having woven baskets full of a rich, white cheese made from goat and sheep's milk soaked in brine. According to Greek mythology, Polyphemus accidentally discovered the process of cheese-making when the milk he was transporting in leather bags made from animal stomachs curdled and transformed into a solid form.
The ancient Greeks referred to this product of milk coagulation as "τυρí," which means "cheese." During Byzantine times, feta cheese was mentioned again and was known as "prosphatos," meaning recent or fresh, and was associated with the island of Crete. In 1494, Italian traveller Pietro Casola provided a detailed description of the production and storage of feta in brine during his visit to Heraklion in Crete.
Over the centuries, feta has been prepared using the same traditional methods in Greece and the Balkans. The name "feta" came into widespread use in the 19th century and has since become synonymous with this distinctive tangy cheese. In 2002, feta was granted Protected Designation of Origin (PDO) status within the European Union, recognising its longstanding association with Greece and specific regions.
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Appearance and taste: Feta is crumbly, tangy, and sharp. Blue cheese has bluish-green veins and a pungent flavor
Feta and blue cheese are often confused with each other, but they are distinct in terms of appearance and taste. Feta is a crumbly, tangy, and sharp cheese. It is one of the world's oldest types of cheese and has been produced in Greece and other Balkan countries for centuries. Feta is higher in cholesterol, carbs, and vitamin B complex than blue cheese. It is also a good source of calcium, zinc, and phosphorus.
On the other hand, blue cheese has a unique appearance with bluish-green veins and a pungent flavor. It is higher in calories, sodium, calcium, zinc, and phosphorus compared to feta. Blue cheese also has higher amounts of sodium and vitamin B5 and A. It is often aged and ripened, and this process gives it apoptotic properties that can reduce the risk of leukemia.
Both cheeses are commonly used in salads and various meat and vegetable dishes. They are rich in calcium, which is beneficial for bone health, particularly osteoporosis. Feta and blue cheese also contain probiotics, which support gut health and digestion.
Despite their similarities, it is important to distinguish between feta and blue cheese, especially when considering dietary restrictions or allergies. For example, blue cheese contains less lactose, making it a better option for lactose-intolerant individuals. Additionally, those allergic to penicillin should avoid blue cheese.
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Interchangeability: Some people think they are the same or can be substituted, but they are not interchangeable
Blue cheese and feta are two distinct types of cheese with unique characteristics, and while they share some similarities, they are not interchangeable. Both cheeses are popular additions to salads and various meat and vegetable dishes, but their differences in origin, ingredients, appearance, taste, and nutritional content set them apart.
Origin and Ingredients:
Feta cheese is one of the world's oldest cheeses, with a long history in Greece and other Balkan countries. It can be made from sheep's or goat's milk, or a combination of both. On the other hand, blue cheese is typically made from cow's milk and is aged and ripened, resulting in its characteristic blue veins.
Appearance and Taste:
Feta cheese is known for its crumbly texture and tangy, sharp flavour. In contrast, blue cheese has a creamy texture and a savoury, pungent taste that can become stronger with increased ageing. The presence of bluish-green veins is a distinct visual marker of blue cheese.
Nutritional Differences:
Blue cheese is higher in calories, sodium, calcium, zinc, and phosphorus. It contains less lactose, which may be preferable for lactose-intolerant individuals. Feta, on the other hand, has higher amounts of cholesterol and carbohydrates. It is also richer in B complex vitamins, including vitamins B1, B2, B6, and B12.
In summary, while blue cheese and feta may share some similarities, they are not interchangeable. Their distinct origins, ingredients, textures, flavours, and nutritional profiles make them unique. Substituting one for the other can significantly impact the taste and nutritional value of a dish, as well as potentially cause issues for those with specific allergies or dietary restrictions, such as lactose intolerance. Therefore, it is essential to understand the differences between these cheeses and respect their individual characteristics when cooking or serving them.
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Frequently asked questions
No, blue cheese and feta cheese are not the same and are not interchangeable. They differ in origin, ingredients, and appearance.
Blue cheese is higher in calories, sodium, calcium, zinc, and phosphorus. Feta contains higher amounts of carbs, cholesterol, and B complex vitamins.
No, it is not recommended to substitute feta cheese for blue cheese or vice versa. However, both cheeses are commonly used in salads and various meat and vegetable dishes.
