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Feta and blue cheese are both high in saturated fat, sodium, calcium, and calories. However, there are some differences between the two. For example, feta is often packaged in brine to preserve freshness, which can make it high in sodium, but it is typically lower in calories than blue cheese. Blue cheese is made with cow's milk and the fungus Penicillium roqueforti, which gives it an anti-infectious effect and improves immune functions. Feta is a fresh cheese made from sheep or goat's milk and is usually lower in fat and calories than other cheeses.
| Characteristics | Values |
|---|---|
| Origin | Feta: Greece; Blue: Worldwide |
| Typical ingredients | Feta: Sheep or goat's milk; Blue: Cow's milk and Penicillium roqueforti fungus |
| Texture | Feta: Soft; Blue: Can be soft or hard |
| Taste | Feta: Tangy; Blue: Strong |
| Calories | Feta: 265 per 100g; Blue: 353 per 100g |
| Carbohydrates | Feta: 3.9g per 100g; Blue: 2.3g per 100g |
| Fat | Feta: 6g per ounce; Blue: 6.3g per ounce |
| Saturated fat | Feta: 13.3g per 100g; Blue: 18.7g per 100g |
| Cholesterol | Feta: 89mg per 100g; Blue: 75mg per 100g |
| Protein | Feta: 4g per ounce; Blue: 6.3g per ounce |
| Vitamins | Feta: B1, B2, B6, B12, A, D, E; Blue: B5, A, D, E |
| Minerals | Feta: Calcium, Selenium, Zinc, Phosphorus; Blue: Calcium, Zinc, Phosphorus, Potassium |
| Health benefits | Feta: May reduce body fat and risk of colorectal cancer; Blue: May reduce risk of leukemia and cardiovascular disease |
| Sodium | Both are high in sodium, but blue cheese contains higher amounts |
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What You'll Learn
- Blue cheese has more calories, protein, vitamins A and B5, calcium, potassium, and sodium
- Feta has more vitamins B1, B2, B6, B12, thiamin, riboflavin, cholesterol, and fatty acids
- Blue cheese has more saturated fat
- Blue cheese is aged and made from cow's milk
- Feta is fresh, made from sheep or goat's milk, and has a shorter shelf life
Blue cheese has more calories, protein, vitamins A and B5, calcium, potassium, and sodium
Feta and blue cheese are both high in calories, saturated fat, and sodium. However, blue cheese has 30-33% more calories than feta cheese, with 353 calories in 100g as compared to 265 calories in 100g of feta. Blue cheese is also higher in sodium, calcium, zinc, and phosphorus.
Feta cheese, on the other hand, contains higher amounts of carbs and cholesterol. It is also richer in B complex vitamins, including thiamin, riboflavin, vitamin B6, and vitamin B12.
Blue cheese is a great source of potassium and has 58% more vitamin A than feta cheese. It contains 198 micrograms of vitamin A per 100 grams, while feta contains 125 micrograms.
Both cheeses are high in protein, with blue cheese containing slightly more at 6.3g per ounce compared to 4g per ounce in feta.
In terms of health benefits, blue cheese has apoptotic activity on leukemic cells, reducing the risk of leukemia. It also contains spermidine, which has positive effects on aging and cardiovascular health. Feta cheese, on the other hand, has been linked to a reduced risk of developing colorectal cancer.
When it comes to choosing between feta and blue cheese, both have their unique nutritional profiles and health benefits. Blue cheese may be a better option if you are looking for a higher protein, vitamin A, and mineral content. However, feta cheese provides more B vitamins and has certain health benefits such as reducing the risk of colorectal cancer.
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Feta has more vitamins B1, B2, B6, B12, thiamin, riboflavin, cholesterol, and fatty acids
Feta and blue cheese are both high in calcium, calories, protein, and saturated fat. However, feta cheese has more vitamins B1, B2, B6, B12, thiamin, riboflavin, cholesterol, and fatty acids.
Feta cheese is a fresh, white cheese that is a staple of Greek cuisine. It is usually made from sheep's or goat's milk, with a tangy and sharp taste. It is often packaged in brine to preserve freshness, which makes it high in sodium. However, it is typically lower in calories than other cheeses, with 265 calories per 100 grams compared to blue cheese's 353 calories. Feta also has cancer-protective properties due to its levels of calcium and vitamin D.
Blue cheese, on the other hand, is an aged cheese with a strong taste. It is made with cow's milk and the Penicillium roqueforti fungus, which gives it its distinctive colour. Blue cheese has a longer shelf life than feta, lasting up to four weeks refrigerated. It is also a good source of potassium.
Both cheeses are high in saturated fat and sodium, which can increase the risk of atherosclerosis and hypertension, respectively. However, blue cheese has 40% more saturated fat than feta, with 18.7g per 100 grams compared to feta's 13.3g. Blue cheese also contains higher amounts of sodium, with 75mg of cholesterol per 100 grams compared to feta's 89mg.
In terms of vitamins, feta cheese is the clear winner. It is richer in B complex vitamins, including vitamins B1, B2, B6, and B12. Blue cheese, on the other hand, is richer in vitamins B5 and A, with 58% more Vitamin A than feta.
Overall, while both cheeses have their own nutritional benefits, feta cheese takes the lead when it comes to vitamin content, particularly in the B complex group.
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Blue cheese has more saturated fat
Feta and blue cheese are both high in calories, saturated fat, and sodium. However, blue cheese has 40% more saturated fat than feta cheese. For instance, blue cheese has 18.7g of saturated fat per 100 grams, while feta cheese has 13.3g. Saturated fats increase the risk of atherosclerosis, so it is important to monitor intake.
Feta cheese is a fresh, white cheese that is a staple of Greek cuisine. It is typically made from sheep's or goat's milk and has a tangy taste. Feta is often packaged in brine to preserve freshness, which makes it high in sodium. However, it is usually lower in calories than other cheeses. For instance, one ounce of feta cheese contains 74 calories.
Blue cheese, on the other hand, is an aged cheese with a strong taste. It is made with cow's milk and the Penicillium roqueforti fungus, which gives it its distinctive blue veins. Blue cheese is often used on charcuterie boards and has a longer shelf life than feta, lasting up to four weeks refrigerated.
While both cheeses have their own unique characteristics and benefits, blue cheese contains significantly more saturated fat than feta. This is an important consideration when comparing the health benefits of the two cheeses.
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Blue cheese is aged and made from cow's milk
Blue cheese and feta are both healthy options, offering protein and beneficial bacteria from fermentation. However, blue cheese is aged and made from cow's milk, while feta is a fresh cheese made from sheep or goat's milk.
Blue cheese, also known as Roquefort, Gorgonzola, or Stilton, is a popular variety of cheese that has been enjoyed for centuries. It is made by adding cultures of edible moulds, specifically Penicillium roqueforti, which creates the distinctive blue-green veins throughout the cheese. This fungus has anti-infectious properties and improves immune functions. Blue cheese is typically aged in temperature-controlled environments, which can range from caves with natural temperature and moisture levels to modern refrigeration. This ageing process gives blue cheese a longer shelf life than feta, allowing it to stay fresh for up to four weeks when refrigerated.
Cow's milk is used in the production of blue cheese varieties such as Italian Gorgonzola, British Stilton, and American Maytag Blue. Each type of milk used imparts a distinctive flavour to the final product. For example, French Roquefort, made from sheep's milk, has a unique taste compared to the other varieties. The type of milk is just one of many factors that influence the flavour and texture of blue cheese, including the amount and type of cultures, the temperature, ageing methods, and the addition of salt.
Blue cheese is known for its strong, pungent flavour and is commonly used on charcuterie boards or in salads. It has a higher calorie content than feta and is richer in vitamins B5 and A, as well as calcium, zinc, and phosphorus. However, it also contains higher amounts of sodium, which can be a concern for those monitoring their hypertension and kidney health.
Feta cheese, on the other hand, is a fresh, white cheese that is a staple of Greek cuisine. It is typically made from sheep's or goat's milk, with sheep's milk giving it a tangier taste and goat's milk resulting in a milder flavour. Feta is often packaged in brine to preserve freshness, which contributes to its higher sodium content compared to blue cheese. Feta is lower in calories and is richer in B complex vitamins, including vitamins B1, B2, B6, and B12. It is also known to reduce the risk of developing colorectal cancer.
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Feta is fresh, made from sheep or goat's milk, and has a shorter shelf life
Feta cheese is a fresh cheese that is usually made from sheep or goat's milk. It is a white cheese with a crumbly texture and a salty, tangy flavour. Feta is often used in Greek cuisine and is commonly added to salads, pasta dishes, and sandwiches. It is also a good source of calcium and protein, and it contains beneficial fatty acids. However, due to the brining process, feta has a high sodium content, so it should be consumed in moderation.
One of the distinctive characteristics of feta cheese is its short shelf life. When refrigerated, feta cheese can last for approximately seven days. This is significantly shorter than that of blue cheese, which can be refrigerated for up to four weeks. The shorter shelf life of feta cheese is due to its fresh and perishable nature.
Feta cheese is traditionally produced by curing and storing the cheese in brine, which gives it its characteristic salty flavour. This process also contributes to its shorter shelf life, as the brine can only preserve the cheese for a limited amount of time.
In terms of nutrition, feta cheese has some advantages over blue cheese. Feta is lower in fat and calories compared to blue cheese, making it a healthier option for those conscious about their fat and calorie intake. It also has a higher content of vitamins B1, B2, B6, and B12, which are essential for various bodily functions.
Additionally, feta cheese has been linked to reduced risk of colorectal cancer. However, it is important to note that calcium-rich foods like feta have been associated with an increased risk of prostate cancer. Therefore, while feta cheese may offer some health benefits, it should still be consumed in moderation as part of a balanced diet.
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Frequently asked questions
Feta cheese is a good source of vitamins B1, B2, B6, and B12, calcium, vitamin D, and riboflavin. It is also lower in calories than many other cheeses.
Blue cheese contains vitamin B5, vitamin A, calcium, potassium, and the fungus Penicillium roqueforti, which has anti-infectious activity against chlamydia strains and improves immune functions.
Both cheeses are high in saturated fat, sodium, and calories. However, feta cheese is lower in calories and saturated fat than blue cheese. Therefore, feta cheese is the healthier option of the two.
