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Blue cheese vs. Feta cheese

Which do you prefer in salads? I love blue cheese but can't stand feta -- it's like eating salt! Strange, since their sodium levels are similar. what gives?

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  1. Depends on the salad. I love both cheeses. Nay, ALL cheese (although I'm not convinced I'd like that maggoty Sicilian one...)
    Generally, I'd say blues like to be the star in their own course, or whatever, but feta suits a more of supporting role.
    I like pretty much all cheese to be accompanied by something sweet. Beetroot, pear, muscatels, caramelised walnuts: it cuts the saltiness.

    3 Replies
    1. re: pippimac

      > that maggoty Sicilian one...

      Thank you for that stomach-turning trip down the Wikipedia rabbithole.

        1. re: MrBook

          Actually, the cheese that I believe pippimac is thinking of is casu marzu. It's from Sardinia, not Sicily.

      1. Blue cheese or Feta cheese? Yes, please.

        1 Reply
        1. Try some imported feta such as those from France, Bulgaria or Greece. They are less salty and creamier than most domestic.

          5 Replies
            1. re: Delucacheesemonger

              I am salivating at the thought of enjoying feta from a place that extends further than my Atheno's black pepper Feta.

              1. re: Delucacheesemonger

                I use Bulgarian when I can't find a good French feta. It's a little more pungent than the French but still way better than the average domestic feta.

                1. re: scubadoo97

                  When Bulgarian is good, it's very good - a lot of grassy meadow notes. But I find it hit or miss as to the intensity of the flavor (not salt, but flavor). I wish it were more consistent, but then again, it does reflect a natural product that varies with the milk.

              2. re: PBSF

                And also, take the blocks out of the brine they come in and soak them in fresh water. Dh is from Turkey and quite the connoisseur of fetas - it's amazing that the feta he gets (we buy imported here in the US) are never very salty if properly dealt with. I agree that domestic (to the US) feta, such as Athenos is not representative of true (good) feta. It's like saying a tub of Frigo shredded parmesan cheese is representative of Parmigiano-Reggiano.

                To answer the OP question, though, I prefer gorgonzola on my salads when I am having a creamy dressing such as Creamy Garlic, but feta if I am having a vinaigrette. In fact, the gorgonzolas that I eat on salads taste more salty than the fetas I eat on salads.

              3. Depends on the salad. And depends on the blue cheese.

                Feta works well as a contrast in, say, a Cypriot village salad but, as the OP says, can be very salty. Blue cheese is such a wide subject that I find it impossible to generalise. I'm not a great fan of cheese in salads at the best of times but some work better than others - a creamy Blacksticks Blue with crisp lettuce, apple and walnuts is a winner and it wouldnt be the same with, say, Roquefort.

                1. Sounds like you've been eating domestic (American) feta, which is total crap. Try some Greek (Dodoni is my favorite). Failing that, French or Bulgarian.

                  1 Reply
                  1. re: pikawicca

                    That's my favorite, too, sold in Costco. To reduce salt, it can be rinsed before use, but I like salt.
                    I love both cheeses, but I don't bake dinner dishes like shrimp with feta, kalamata olives and tomato, with blue cheese. I do love some gorgonzola or roquefort on steak, though.