Flavor – Feta is saltier but rather neutral, blue cheese is funkier and distinctive. Uses- Feta is generally used in Mediterranean and middle eastern dishes, however its also a decent substitute for some Mexican cheeses. Blue cheese uses are varied but specific due to its distinctive flavor.
Though both cheeses can be made from cow, goat or sheeps milk, they are made in different ways. When bleu cheese is prepared, a form of mold is added to it which helps to give the cheese its color and flavor. By contrast, feta cheese does not contain mold; rather the creation of feta cheese involves soaking the cheese in brine in order to develop its salty flavor.
As its name suggests, bleu cheese has a distinctive blue-green appearance. Feta cheese is generally a soft yellow or white-colored cheese.
Both cheeses have historic European origins. However, while feta cheese is heavily associated with Greek cuisine and culture, bleu cheese is more prominent in France and in French foods due to its French origins.
Both feta cheese and bleu cheese are tasty additions to salads and a variety of meat and vegetable dishes. However, the two cheeses differ significantly in their respective origins, ingredients and appearances.
Cheddar cheese originated in the village of Cheddar, England. A firm, cows milk cheese that ranges in flavor from mild to sharp and in color from a natural white to pumpkin orange. Orange cheddars are colored with annatto, a natural dye. Canadian cheddars are smoother, creamier, and are known for their balance of flavor and sharpness. Cheddars vary in flavor depending on the length of aging and their origin. As cheddar slowly ages, it loses moisture and its texture becomes drier and more crumbly. Sharpness becomes noticeable at 12 months (old cheddar) and 18 months (extra old cheddar). The optimal aging period is 5-6 years; however, for most uses three-year-old cheese is fine and five-year-old cheddar can be saved for special occasions.
Asiago cheese is produced in two forms as follows: fresh Asiago, also known as Pressato, and mature Asiago, which is called Asiago d´Allevo. Fresh Asiago has an off-white color and is milder in flavor than mature asiago. Mature asiago also has a more yellowish color and is somewhat grainy in texture.
Vegetarian cheese is cheese that is not curdled with rennet, which is an enzyme that exists naturally in animal stomachs. Rennet is the popular name used by cheese makers to coagulate milk, forming curds. Most vegetarian cheeses are coagulated with plants, fungi or bacteria. There are two types of rennet in use by cheese producers: microbial and vegetarian. Microbial rennet consists of enzymes that come from either bacterial or fungal origin. Many strict vegetarians prefer to avoid cheese with this kind of rennet altogether, even though animals are not involved in any way.
Cream cheese is considered to be a fresh type of cheese due to the fact that it is not aged. The flavor is subtle, fresh and sweet, but has a light tangy taste. At room temperature cream cheese spreads easily and has a smooth and creamy texture which makes it rich. It is made by adding cream to cows milk which gives it richness but is not ripened, limiting its shelf life. Cream cheese is usually white in color and is available in low fat or non fat varieties.
Swiss cheese is the general name for numerous types of cheese that were initially prepared in Switzerland. Swiss cheese is made from cows milk, is lightly flavored, sweet and nutty. Swiss cheese is known for being glossy, light or pale yellow and having large holes in it which is a result of carbon dioxide releases during the process of maturation.
The Right and Wrong Cheese to Eat for Better Health | Gundry MD
FAQ
Can I use feta instead of blue cheese?
Is feta cheese blue?