What is difference between Greek and Danish feta cheese?
I see both version and was wondering what the difference between the two is?
Best Answer
These are two different cheeses. I don't know how they came to be called by the same name, but they have a very different taste and texture.
The Greek-style Feta is a subtype of the standard cheese on the Balkan peninsula. When I say "standard", I mean that it is so entrenched, there is not even a word for it - linguistically, "cheese" just means this type, and all other kinds are an exotic afterthought.
This Balkan-type cheese is a semi-hard white cheese, for which the curds are ripened in a salty brine, without culturing. It is crumbly, and has a characteristic aroma, especially when well-ripened and when made from sheep or buffalo milk. I am not sure whether the Feta PDO only covers the sheep-milk type, but the process is suitable for all milks. It is quite salty, and melts only partially when heated.
The Danish Feta is an entirely different beast. It is a soft cream cheese, similar in texture to American cream cheese. The taste is a bit stronger than American cream cheese. Typically, it is not marinated, even though the product you show is sold in marinade - but this is more of an "additional treatment", not part of the cheesemaking process. The only similarity to Greek Feta is that is also white in color, and that it happens to bear the same name (at least until the PDO laws and their application get sorted out).
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Quick Answer about "What is difference between Greek and Danish feta cheese?"
A creamier and smoother variant of the original Greek Feta cheese, Danish Feta (also called Danish White) is made from cow's milk. Though it isn't authentic, the Danish type of feta wins heart over with its mild flavour and ability to be cubed and sliced without crumbling.Is Danish or Greek feta creamier?
Danish feta is made from cow's milk and has a milder, creamier texture. Feta purists argue that 'Danish-style' feta, made using the ultrafiltration method, isn't authentic, but many people prefer its creamier, smoother texture. You may prefer to use Danish-style feta for recipes aiming for a smoother end product.What is the best type of feta?
Sheep's milk fetas (the classic option) tend to be sharpest, while goat's and cow's milk versions are milder. But the most useful distinction is the geographical style. These are the three main types of feta you'll see at the store, and what they're best for.What is the difference between Greek feta and regular feta?
French Feta is milder in flavor than Greek and Bulgarian Fetas, less salty, and creamier in texture. Look for it under the Valbreso label. Israeli Feta: Typically made from sheep's milk and brined for about a month, this cheese has a much mellower flavor than Greek feta, and is less salty.Why is Greek feta better?
The milk in PDO Feta comes from sheep and goat breeds that graze freely in specific geographical areas in Greece, which have rich biodiversity, thousands of wild herbs and plants, rocky soils and dry weather conditions.Why all Feta Cheese at the store is not the same
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