Frederic Melton
Feta and goat cheese are two of the world's most popular cheeses, but they are not the same. Feta is a traditional Greek cheese made from sheep's milk or a mixture of sheep and goat's milk. Goat cheese, on the other hand, is made entirely from goat's milk. Feta is typically cured in brine, giving it a nuttier smell and a tangy, salty taste. Goat cheese is milder, with a creamy texture and a slightly sharp aftertaste. Feta and goat cheese also differ in their production processes and health benefits, making them unique in their own right.
Characteristics of feta and goat cheese:
| Characteristics | Values |
|---|---|
| Main ingredient | Feta: Sheep's milk; Goat cheese: Goat's milk |
| Secondary ingredient | Feta: Up to 30% goat's milk; Goat cheese: None |
| Origin | Feta: Greece; Goat cheese: France |
| Texture | Feta: Crumbly; Goat cheese: Creamy |
| Taste | Feta: Salty, tangy, nutty; Goat cheese: Sweet, mild |
| Ripening time | Feta: Minimum 2-3 months; Goat cheese: A few days to several months |
| Uses | Feta: Salads, baked dishes, table cheese; Goat cheese: Spreads, hot dishes |
| Health benefits | Feta: Rich in calcium and probiotics; Goat cheese: Less lactose, rich in protein |
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What You'll Learn
- Feta is a Greek cheese, traditionally made from sheep's milk, while goat cheese is made from goat's milk
- Feta is cured in a salty brine, which gives it a distinct flavour and texture
- Goat cheese has a more diverse ripening process, ranging from a few days to several months
- Feta is a Protected Designation of Origin (PDO) product in the EU, which ensures it contains at least 70% sheep's milk and no more than 30% goat's milk
- Goat cheese is milder in flavour than feta, with a creamy texture and a slightly sharp aftertaste
Feta is a Greek cheese, traditionally made from sheep's milk, while goat cheese is made from goat's milk
Feta is a Greek cheese that is traditionally made from sheep's milk. It has been a part of Greece for nearly as long as humanity itself. Historians believe that milk began to ferment while being transported in the stomach of a goat or sheep. The first written mention of Feta appears in Homer's Odyssey, which dates to the 8th century BC. In the poem, the protagonist Ulysses visits the cave of Polyphemus, also known as the Cyclops, and finds evidence of cheesemaking in action.
Feta is a white, soft or semi-soft cheese that is cured in brine, giving it a salty flavour. It is typically sold in block-like shapes and has a tangy, fresh and briny flavour with a creamy yet crumbly texture. In the European Union (EU), feta has been a Protected Designation of Origin (PDO) product since 2002, which ensures that any product listed as "feta" contains at least 70% sheep's milk and no more than 30% goat's milk.
On the other hand, goat cheese is made from goat's milk. It is also a white, creamy cheese, but it is not typically submerged in brine like feta. Goat cheese, or chèvre, is often sold in a log shape and mixed with a variety of herbs or spices. The proliferation of goats as livestock animals led to the production of goat cheese by multiple cultures for centuries.
Both feta and goat cheese are popular and nutritious options, with similarities in appearance and texture. However, their differences lie in the type of milk used, the production process, and the resulting flavour and aroma. While feta is traditionally made with sheep's milk and cured in brine, resulting in a tangy and salty taste, goat cheese is primarily made with goat's milk and is not typically brined, resulting in a softer and fresher variety of cheese.
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Feta is cured in a salty brine, which gives it a distinct flavour and texture
Feta is a Greek cheese made from sheep's milk or goat's milk in the EU. In the US and other countries, feta can be made from cow's milk or a combination of other types of milk. Feta is a popular cheese that is often enjoyed in salads, sandwiches, or served alone as a table cheese.
The brine used for feta is essentially salt water, with some recipes suggesting 120g of salt per litre. This brine not only preserves the cheese but also enhances its flavour. The salty brine is known to intensify and elevate dishes that use feta, adding a unique tanginess to the cheese. The brine itself can also be used as an ingredient, adding flavour to various recipes such as marinades, dressings, and even baked goods like biscuits and bread.
While feta is typically brined, it is worth noting that not all feta cheeses are sold in brine. Some feta is sold pre-crumbled or vacuum-sealed, which can result in a drier and less flavourful cheese. However, it is possible to create a homemade brine for vacuum-sealed feta to improve its texture and taste. The brine also helps to extend the shelf life of the cheese, keeping it fresh for weeks instead of days.
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Goat cheese has a more diverse ripening process, ranging from a few days to several months
Goat cheese, or chèvre, is made from goat's milk and has been produced by multiple cultures for centuries. The process of making goat cheese involves separating and curing curds from milk using bacteria and enzymes. The ripening process for goat cheese can vary, ranging from a few days to several months or even over two years. This diverse ripening process allows for a range of flavours, textures, and aromas to develop in the cheese.
The first step in making goat cheese is to add lactic acid bacteria and rennet enzymes to the milk to initiate fermentation and separate the solid milk curds from the whey. The curds are then cut into blocks and placed in moulds for 24 hours. At this point, the cheese is still considered fresh and has a supple, moist texture with a mild flavour.
To begin the ripening process, the blocks are removed from the moulds, salted, and placed in containers with brine, a saltwater solution, to age for at least two months. The length of time in the brine bath can vary from a few hours to 15 days, depending on the desired flavour and texture. The brine solution impacts the cheese by extending its shelf life, adding flavour, and acting as an antiseptic.
After brining, the cheese enters the final stage of ripening, where it is placed in precision-controlled environments, such as ripening rooms or cellars, to continue developing its flavour and texture. During this stage, the cheese is turned by hand and develops a thin crust that transforms into a characteristic cheese paste. The ambient air during this stage significantly affects the final flavour of the cheese.
The versatility of goat cheese allows for various styles, such as Tomme, Chevre, or Caprino, each with its own unique characteristics. The ripening time plays a crucial role in the bacteriological and physicochemical characteristics of the cheese, influencing factors such as moisture content, fat content, and acidity. Additionally, the production techniques and length of ripening can impact the nutritional content of the cheese, including the retention of CLA.
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Feta is a Protected Designation of Origin (PDO) product in the EU, which ensures it contains at least 70% sheep's milk and no more than 30% goat's milk
Feta is a Protected Designation of Origin (PDO) product in the EU, which means its name is protected by the European Union. This protection ensures that any product labelled as "feta" complies with EU Regulation No 1151/2012 and contains at least 70% sheep's milk and no more than 30% goat's milk. The PDO system allows the EU to safeguard local agricultural and livestock products, as well as traditional recipes.
Feta, a Greek cheese, is traditionally made from 100% sheep's milk, but according to PDO requirements, it can include up to 30% goat's milk. This combination of sheep's and goat's milk is unique to the EU, as feta produced outside of Europe may contain cow's milk or other types of milk. The EU's labelling requirements for feta specify that the product must come from specific areas in Greece, where the milk is sourced from local sheep and goat breeds that graze freely.
The production of Feta PDO adheres to strict European quality and safety standards, ensuring that all relevant food safety and quality protocols are met. The certification for Feta PDO is handled by ELGO-DEMETER (ELGO.gr), the competent controlling authority. This certification guarantees that Feta PDO is free from antibiotic substances, preservatives, additives, and food colours, resulting in a natural product with a unique taste and nutritional profile.
Feta PDO is matured for a minimum of two months, contributing to its distinctive flavour and texture. The maturation process, combined with the local milk sources, gives Feta PDO its renowned full flavour, rich aromas, white colour, and soft, crumbly structure. This maturation period is essential for developing the unique characteristics that differentiate Feta PDO from other cheeses.
In summary, Feta being a Protected Designation of Origin (PDO) product in the EU ensures not only the specific ratio of sheep's and goat's milk but also the high quality and authenticity of the cheese. The PDO status guarantees the product's adherence to traditional production methods, geographical origin, and distinct sensory attributes, making Feta PDO a protected and cherished part of European culinary culture.
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Goat cheese is milder in flavour than feta, with a creamy texture and a slightly sharp aftertaste
Feta and goat cheese are two distinct varieties of cheese with their own unique characteristics. While feta is a Greek cheese made from sheep's milk or a combination of sheep's and goat's milk, goat cheese is primarily made from goat's milk.
Goat cheese has a milder flavour than feta, with a creamy texture and a slightly sharp aftertaste. The production process of goat cheese involves separating the curds from the whey using an acid or rennet, then draining the excess whey through a cheesecloth. The small curd cheese is then traditionally formed into a log, sometimes with added herbs or spices, and refrigerated until firm. This results in a soft, creamy cheese with a mild flavour that can be easily spread.
On the other hand, feta has a stronger, tangier, and saltier flavour due to its brine curing process. It is also aged in a brine solution for at least two months, contributing to its distinct taste and texture. Feta is typically sold in block-like shapes, and its exterior may feel slimy due to the brine, while the inside is firm and crumbly.
Both cheeses are soft and complement a wide array of dishes. They can be used as dips, on meat and cheese boards, crostini, or in salads. Goat cheese pairs particularly well with dried fruits, nuts, seeds, and a light olive oil vinaigrette.
In summary, while both cheeses share some similarities, such as their white colour and creamy mouthfeel, goat cheese stands out for its milder flavour and creamy texture, making it a versatile option for those who prefer a less intense cheese experience.
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Frequently asked questions
Feta is a Greek cheese made from sheep's milk or a combination of sheep's and goat's milk. It is cured in brine and is a staple in Greek cuisine and the Mediterranean diet.
Goat cheese, also known as chèvre, is made from goat's milk. It is produced by multiple cultures and is most common in France.
No, feta and goat cheese are distinctly different cheeses with unique flavours and textures. Feta is made from sheep's milk or a combination of sheep's and goat's milk, while goat cheese is made entirely from goat's milk.
Feta and goat cheese differ in terms of taste, texture, production, and health benefits. Feta has a crumbly texture and a salty, sometimes spicy flavour due to its ripening process in brine. Goat cheese, on the other hand, is milder, with a creamy texture and a slightly sharp aftertaste. Goat cheese has a more diverse ripening process, resulting in different textures and flavours. Feta is rich in calcium and probiotics, promoting bone health and digestion. Goat cheese contains less lactose, making it a better option for lactose-intolerant individuals.
