Randy Chandler
Blue cheese and feta are two distinct types of cheese with their own unique tastes. Feta is a white, crumbly, and rindless cheese, usually pressed into square cakes. It is often referred to as pickled cheese due to its curing and storage in brine. Feta has a rich, tangy, and mildly salty flavour and is considered versatile, pairing well with a variety of dishes. On the other hand, blue cheese is a genre of cheese treated with moulds to form interior pockets and veins that range in colour from dark blue to blue-green. It has a sharp, tangy flavour and is often described as an acquired taste. While some people prefer the mildness and versatility of feta, others appreciate the stronger, more distinctive flavour profile of blue cheese.
| Characteristics | Values |
|---|---|
| Taste | Blue cheese has a sharp, tangy flavor. Feta has a mild, salty flavor. |
| Texture | Blue cheese is crumbly. Feta has a creamy texture. |
| Color | Blue cheese has blue, blue-green, or blue-black veins. Feta is white. |
| Production | Blue cheese is treated with molds to form interior pockets and veins. Feta is cured and stored in brine, and is often referred to as pickled cheese. |
| Milk Source | Blue cheese is made from cow's milk. Feta is traditionally made from sheep's or goat's milk, but large commercial producers may use cow's milk. |
| Origin | Feta has been made in Greece and other Balkan countries for centuries. |
| Use Cases | Blue cheese is often used on its own or as a topping for burgers and omelets. Feta is commonly used in salads and pairs well with spinach. |
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What You'll Learn
- Blue cheese is treated with moulds to form interior pockets and veins
- Feta is a white, crumbly, rindless cheese, usually pressed into square cakes
- Feta is often referred to as pickled cheese as it's cured and stored in brine
- Blue cheese is considered an acquired taste, with a sharp, tangy flavour
- Feta is pleasantly salty and mild-flavoured in comparison to blue cheese
Blue cheese is treated with moulds to form interior pockets and veins
Blue cheese and feta cheese are two distinct types of cheese with unique characteristics and flavours. While feta is known for its mild, salty, and tangy flavour, blue cheese stands out for its sharp, tangy taste and pungent smell, often considered an acquired taste. Blue cheese encompasses a wide range of varieties, including Gorgonzola, Roquefort, and Maytag, each with its own distinct flavour profile.
Now, let's delve into the specifics of blue cheese and its unique characteristics. Blue cheese is created through a careful process of treating cheese with moulds to form interior pockets and veins, resulting in a distinct appearance and flavour. This treatment with moulds is a key factor in defining this genre of cheese.
The moulds used in the cheesemaking process contribute to the formation of interior pockets and veins that range in colour from dark blue to blue-green to blue-black, encompassing every shade in between. This variegated colouring adds a visually appealing aspect to the cheese, enhancing its overall allure.
The process of mould treatment involves introducing specific types of mould cultures to the cheese. These moulds grow and develop within the cheese, creating the distinctive pockets and veins. The moulds not only contribute to the visual characteristics but also play a crucial role in developing the complex flavours that blue cheese is renowned for.
The formation of interior pockets and veins through mould treatment is a defining characteristic of blue cheese. This process imparts a unique texture and flavour to the cheese, setting it apart from other varieties. The moulds break down the cheese's curds, contributing to the development of a creamy texture and a range of flavours, from mild to sharp, depending on the specific type of blue cheese.
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Feta is a white, crumbly, rindless cheese, usually pressed into square cakes
Feta has a tangy, salty, and mildly sharp flavour. It is a versatile cheese that works well in most dishes and gives a creamy texture. It is especially loved in salads. The texture of feta can range from semi-soft to semi-hard, and it contains between 44% to 60% milk fat.
Feta is often compared to blue cheese, another strong-flavoured cheese. Blue cheese is treated with moulds to form interior pockets and veins that range in colour from dark blue to blue-green to blue-black. It is often considered an acquired taste and is described as having a sharp, tangy flavour. While some people prefer the milder taste of feta, others appreciate the more complex flavours of blue cheese.
Some people find feta too mild and one-dimensional, while others consider blue cheese too strong and overwhelming. Ultimately, the preference for feta or blue cheese comes down to individual taste preferences, and both cheeses have their unique characteristics and uses in different dishes.
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Feta is often referred to as pickled cheese as it's cured and stored in brine
Feta cheese is one of the world's oldest cheeses and has been produced in Greece and other Balkan countries for centuries. It is traditionally made from sheep's or goat's milk, although large commercial producers often use cow's milk. Feta is typically cured and stored in brine, which is why it is often referred to as pickled cheese. This process gives feta its distinctive tangy flavour and semi-soft to semi-hard texture. The cheese is white and crumbly, usually pressed into square cakes, and can contain between 44% and 60% milk fat.
Feta is a versatile cheese that can be used in a wide range of dishes, from salads to entrees. It has a mildly salty and tangy flavour and is known for its creamy texture. While some people enjoy the strong flavour of Bulgarian feta, others prefer the milder taste of French feta. Feta is also commonly used in Greek dishes such as spanakopita and tyropita, and it can be a great addition to omelettes.
On the other hand, blue cheese is a genre of cheese treated with moulds to form interior pockets and veins that range in colour from dark blue to blue-green to blue-black. This process gives blue cheese a sharp, tangy flavour that some consider an acquired taste. Blue cheese is often described as more pungent and intense than feta, and it can be a great addition to salads, especially when paired with fruit.
While both feta and blue cheese have their unique characteristics and flavours, they are distinct from each other. Feta is known for its mild, salty, and tangy flavour, while blue cheese offers a sharper, more pungent taste. Ultimately, the preference for one cheese over the other comes down to individual taste preferences and the specific dish being prepared.
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Blue cheese is considered an acquired taste, with a sharp, tangy flavour
Blue cheese is often considered an acquired taste due to its sharp and tangy flavour. It is a bold and pungent cheese with a strong smell and a unique taste. The cheese is treated with moulds to form interior pockets and veins that range in colour from dark blue to blue-green to blue-black. This treatment process gives blue cheese its distinct flavour and appearance.
Feta, on the other hand, is known for its milder flavour and creamy texture. It is a versatile cheese that works well in a variety of dishes, especially salads. Feta is traditionally made from sheep's or goat's milk, although commercial producers may also use cow's milk. It is cured and stored in brine, giving it a tangy flavour and a crumbly texture.
While some people prefer the milder taste of feta, others find it one-dimensional and prefer the more complex and adventurous flavours of blue cheese. Blue cheese is often described as salty, tangy and sharp, with a wide range of varieties to explore, such as Roquefort, Maytag and Gorgonzola. Each type of blue cheese has its own unique flavour profile, ranging from mild to strong, making it a versatile option for those who enjoy its distinctive taste.
The strong flavour of blue cheese can be initially off-putting to some, but it is considered a sign of a sophisticated palate. Its pungency is well-suited to salads, especially when paired with fruit. The cheese can also be enjoyed on its own or as a topping for burgers, adding a bold and tangy twist to various dishes.
In contrast, feta is often described as pleasantly salty and mild, with a creamy texture that enhances the dishes it is used in. It is a popular choice for salads, adding a touch of tanginess and richness without overwhelming the other ingredients. Feta's versatility and subtle flavour make it a favourite for those who may find blue cheese too intense or acquired.
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Feta is pleasantly salty and mild-flavoured in comparison to blue cheese
Feta and blue cheese are two very different cheeses. Feta is pleasantly salty and mild-flavoured in comparison to blue cheese. It is often described as tangy and crumbly, with a creamy texture. Feta is traditionally made from sheep's or goat's milk, although today, large commercial producers often use cow's milk. It is cured and stored in brine, which is why it is sometimes referred to as pickled cheese. It is pressed into square cakes and can be semi-soft to semi-hard in texture. Feta is a very versatile cheese and is a popular choice for salads.
Blue cheese, on the other hand, is a strong-flavoured cheese with a pungent smell. It is created by treating cheese with moulds to form interior pockets and veins that range in colour from dark blue to blue-black. Blue cheese is an acquired taste and is often described as sharp and tangy. It is a more divisive cheese than feta, with some people finding it gross or disgusting. However, it is loved by many, who appreciate its sophisticated flavour profile. Blue cheese is a popular choice for burgers and can be enjoyed on its own.
While feta is known for its salty and mild flavour, blue cheese offers a more intense sensory experience. Feta's versatility and mild flavour make it a popular choice for those who want a cheese that can be used in a variety of dishes. Blue cheese, with its strong flavour, is more of an acquired taste and is often enjoyed by those who appreciate its unique characteristics.
Both cheeses have their own distinct characteristics and uses. Feta's mild flavour and salty tang make it a versatile cheese that can be used in a variety of dishes, from salads to omelettes. Its crumbly texture and creamy mouthfeel make it a pleasant addition to many recipes. Blue cheese, with its sharp and tangy flavour, is a bolder choice. Its strong flavour and aroma make it a favourite among those who enjoy more adventurous and distinctive tastes.
In conclusion, feta and blue cheese offer very different sensory experiences. Feta's pleasantly salty and mild flavour, along with its versatility, make it a popular choice for many. Blue cheese, with its intense flavour and aroma, is an acquired taste that appeals to those seeking a more sophisticated and distinctive cheese experience.
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Frequently asked questions
Blue cheese is a type of cheese that has been treated with moulds to form interior pockets and veins that range in colour from dark blue to blue-black. Feta, on the other hand, is traditionally made from sheep's or goat's milk, though large commercial producers often use cow's milk. It is cured and stored in brine, giving it a salty taste, and is usually pressed into square cakes.
Blue cheese has a sharp, tangy flavour and is often described as pungent. Feta is considered to be more mild-flavoured and pleasantly salty.
This is subjective, but some people believe feta is more versatile as it goes well with a larger variety of dishes.
