British Stilton has a short history only starting to be made in the 1730s, but it is loved … I think that the blue parts (veins, etc) of bleu cheese are a bit different than the whiter parts (which do taste a bit like feta but perhaps a bit stronger. if you can’t finish the cheese, and let them sit out for long. Never leave out feta in room temperature for long, throw them away. So, the taste and smell will not be the same. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. This cow’s milk cheese is rich and creamy with a savory, slightly pungent flavor. Flavor - Feta is saltier but rather neutral, blue cheese is funkier and distinctive. Hey wait, take 1 minute read through these important symptoms allergic to feta I wrote last week. For people more adventurous, try some of the blue cheeses, Gorgonzola being a favorite of mine. do not put blue cheese on an omelette it'll taste wierd , put feta. Never put the excess feta back to the brine water (package). MozzarellaFeta has a lot of fans for its taste and texture. the Chinese stinky tofu and Surströmming.eval(ez_write_tag([[300,250],'darkcheese_com-medrectangle-4','ezslot_4',118,'0','0'])); There are only some bacteria responsible for the bad smell, here is a list of bacteria in parmesan. Blue cheeses then to be strong in flavor and aroma, which increases with age. The most commonly seen on menus nowadays are Gorgonzola, Feta and Blue cheeses. Blue would handiest be used furthermore to a further cheese. To keep this site running, we are compensated for referring traffic and business to these companies. Join Yahoo Answers and get 100 points today. For people more adventurous, try some of the blue cheeses, Gorgonzola being a favorite of mine. And yes, do not surprise that your feta cheese produces a similar bad smell just like your gym socks. Blue cheeses then to be strong in flavor and aroma, which increases with age. Sorry, your blog cannot share posts by email. It works well in most dishes, and give a great cream texture. Yahoo News explains. The surrounding microbes quickly join the feast, both good and the bad ones. Also, the people who run these counters usually have some great ideas how to use the different cheese , so don’t hesitate to ask for their opinion. ( Log Out /  Simply dissolve 2 tsp of kosher salt in 2 cups of water. Gorgonzola is aged for 2 to 3 months and sometimes up to 6 months. It has a rich, tangy flavor and contains from 445 to 60 percent milk fat and can range in texture from semisoft to semihard. Favorite Answer. I mentioned further down in the article that Gorgonzola is one of the more popular blue cheeses! Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. I want to make a omlette but no omlette is complete without feta. But, why is the smell so similar to the feet’s? Then, seal and refrigerate the container. Today feta style cheeses are made by numerous producers in countries around the world including Denmark, France, Germany, Israel and the united States. Unfortunately I have to walk about 40 mins in order to get some good feta and 10 mins to get blue cheese. ( Log Out /  See my comparison of hard cheese provolone vs soft cheese mozzarella here.eval(ez_write_tag([[300,250],'darkcheese_com-banner-1','ezslot_2',120,'0','0'])); Joining the party there is yeast and mold, which feast on the protein and fat content of the cheese. Gorgonzola cheese is one of Italy’s great cheeses. Scrapping them off will not work in soft cheese, you should just discard them instead. And cottage cheese on a grilled cheese sandwich/???? Change ), You are commenting using your Facebook account. Well, if your looking for a mild cheese, Feta is probably the way to go. ( Log Out /  Read my explanation here. But, little did you know that without proper handling steps it will actually go off quite fast, e.g. British Stilton. Feta made mostly with sheep’s milk will have a more rich buttery flavor, while goat cheese makes the cheese harder and milder in flavor. It’s a good thing we found this article, because I am allergic to penicillin and would have gotten hives had my mother put blue cheese in her salad! ( Log Out /  Undoubtedly the European Union also will press the United States to discontinue using the name Feat. If it was yellow - then it used to be definitely processed cheese. You can sign in to vote the answer. So, the taste and smell will not be the same. Thus, producing smelly compounds like propanoic acid, methanethiol, and isovaleric acid. In October 2005, the European Union granted Greece Protected Designation of Origin(PDO) status for its Feta, which meant that other European countries (which produce tons of Feta cheese), had to rename their cheeses. Still have questions? PDO -approved Feta must be produced by traditional methods, only in designated areas in Greece and primarily from sheep’s milk, though up to 30 percent goat’s milk may be added.