Bushra Griffith
Feta and goat cheese are two distinct varieties of cheese with their own unique characteristics. Feta is a Greek cheese that has been used in Mediterranean diets for centuries and is traditionally made with sheep's milk, although it can also contain a combination of sheep's and goat's milk. Goat cheese, on the other hand, is made solely from goat's milk and has a milder, creamier texture with a slightly sharp aftertaste. While both cheeses share some similarities, such as their white colour and creamy consistency, they have different flavours and textures that set them apart. Feta is known for its salty and tangy taste, while goat cheese tends to be less salty and has an earthy, gamy flavour.
| Characteristics | Values |
|---|---|
| Milk | Feta: Sheep's milk or a combination of sheep's and goat's milk. Goat cheese: Goat's milk |
| Texture | Feta: Crumbly, firm, rich, creamy, salty. Goat cheese: Creamy, smooth, softer, spreadable |
| Taste | Feta: Salty, tangy, spicy. Goat cheese: Earthy, gamy, mild, slightly sharp aftertaste |
| Colour | Feta: White. Goat cheese: White |
| Health benefits | Feta: Rich in calcium and probiotics, good for bone health and digestion. Goat cheese: Contains less lactose, rich in protein and essential nutrients |
| Culinary uses | Feta: Salads, flatbreads, appetizers, dishes that require a salty kick. Goat cheese: Salads, sandwiches, charcuterie boards, appetizers, cheese plates |
| Pairings | Feta: Works well with bright, summery dishes. Goat cheese: Dried fruits, nuts, seeds, light olive oil vinaigrette |
| Production | Feta: Curds are separated from whey, compacted into blocks, salted, and aged in brine for a minimum of two months. Goat cheese: Similar to the process of making ricotta |
| Origin | Feta: Greek. Goat cheese: Made by multiple cultures |
Explore related products
What You'll Learn
Differences in taste and texture
Feta and goat cheese are both white cheeses that contain goat's milk. However, there are differences in their tastes and textures.
Goat cheese, or chèvre, is a versatile cheese that comes in many different flavours and textures. It can be white, coated with ash or herbs, or wrapped in grape leaves. Its distinctive character comes from capric acid, a flavourful fatty acid derived from the Latin word for "goat". Goat cheese can be crumbly, creamy, young, mature, mild, or tangy. It is often described as earthy and a little gamy, with an intense flavour when young. The older and drier the goat cheese, the stronger it will taste. Harder goat cheeses are similar to Parmesan and can be grated or shaved.
Feta, on the other hand, is a Greek cheese that traditionally uses sheep's milk but can also be made with goat's milk or a combination of both. It is a white cheese with small, compact curds and ages in a brine, resulting in a salty and tangy flavour. Feta is a soft cheese but is somewhat dry and crumbly, similar to blue cheese or ricotta salata. Its texture can range from firm and crumbly to rich and creamy, depending on its aging process. Shorter-aged feta tends to be creamier, while longer-aged feta is drier and more intense in flavour.
In summary, both feta and goat cheese offer a range of textures and flavours. While goat cheese can be more versatile in its flavours and textures, feta is known for its distinct salty and tangy taste, attributed to the brine in which it ages. The texture of feta can vary from crumbly to creamy, while goat cheese can be crumbly, creamy, or spreadable, depending on its age and variety.
Goat Cheese in Queso Dip: What's the Deal?
You may want to see also
Nutritional value and health benefits
Feta and goat cheese are both white cheeses that contain goat's milk. However, feta is traditionally made using sheep's milk, while goat cheese is made using only goat's milk. Feta is a Greek type of cheese that has a salty and tangy flavour, whereas goat cheese has an earthy and gamy taste.
Goat cheese is a nutritious dairy product packed with vitamins, minerals, protein, and healthy fats. It is a good source of calcium, an essential nutrient for bones, teeth, and organs. The fatty acids in goat cheese are metabolized faster than cow's cheese, aiding weight loss by making the body feel full faster. Goat cheese is also easier to digest than cow's cheese, as it has only A2 beta casein, and is a good option for those with cow's milk intolerance. It contains beneficial probiotics that improve immune system function and reduce vulnerability to illness.
Feta is also a good source of essential vitamins and minerals, including calcium, phosphorus, and protein. The calcium and phosphorus in feta support bone health and prevent osteoporosis. Feta also contains probiotics, which promote a healthy gut and immune system function. However, feta has high sodium and saturated fat content, which can raise blood pressure and negatively affect cholesterol levels, so it should be consumed in moderation.
Goat Cheese: Healthy Superfood for Men?
You may want to see also
Culinary uses and pairings
Feta and goat cheese are two distinct varieties of cheese with their own unique characteristics, flavours, and textures. Despite their differences, both cheeses are versatile and complement a wide array of foods.
Feta and goat cheese are commonly used in Mediterranean, Greek, and Italian cuisines, especially in salads. Feta is a Greek-style cheese that is traditionally made from sheep's milk, or a mixture of sheep and goat's milk. It has a crumbly texture and a salty, tangy, and sometimes spicy flavour. The ripening process in brine contributes to these characteristics. To prepare feta, the curds are separated from the whey, compacted into blocks, cut up, salted, and then aged in a brine for several weeks at room temperature or a minimum of two months in a refrigerator. Feta is commonly crumbled or sliced and used in salads, flatbreads, or grilled or fried dishes. It can also be whipped with goat cheese to create a spread that goes well with toast, tomato pies, and party spreads.
Goat cheese, on the other hand, is made entirely from goat's milk. It has a milder, earthier, and gamier flavour, with a creamy texture and a slightly sharp aftertaste. Goat cheese ranges from soft and fresh to hard and aged, with the most common variety being semi-soft and spreadable. Harder goat cheeses can be grated or shaved, similar to Parmesan. Goat cheese pairs well with dried fruits, nuts, seeds, and a light olive oil vinaigrette. It is often used in salads, sandwiches, and charcuterie boards, and can be grilled or fried to create savoury appetisers.
When choosing between feta and goat cheese, consider the desired flavour profile and the intended culinary use. Feta's pungent, salty, and briny flavours pair well with dishes that call for a kick of saltiness. Goat cheese, with its milder and creamier profile, acts as a neutral and versatile accompaniment to a variety of dishes. Additionally, those with lactose intolerance may prefer goat cheese due to its lower lactose content.
Goat Feta Cheese: A Non-Dairy Delicacy?
You may want to see also
Explore related products
Cheese production processes
Feta and goat cheese are distinctly different cheeses, each with its unique characteristics. While feta is a Greek type of cheese made from sheep's milk or a mixture of sheep and goat's milk, goat cheese is made entirely from goat's milk.
Cheese production, or caseiculture, involves turning milk into cheese to control spoilage and preserve its nutritional and economic value. The process of cheese production has evolved from an art to a science, with cheesemakers aiming for a consistent product with specific characteristics. Here is a step-by-step breakdown of the cheese production process:
- Milk Preparation: The milk, usually from cows, goats, sheep, or buffaloes, may undergo pasteurization to adjust its fat-to-protein ratio and improve cheese yield.
- Inoculation: The milk is then inoculated with fermenting microorganisms and rennet, which promote curdling. The type of microorganisms depends on the cheese variety and production process.
- Curdling: The milk is curdled, separating it into solid curds and liquid whey.
- Cutting and Cooking: The curds are cut and cooked to shrink them and further release whey.
- Draining and Salting: The curds are drained or dipped in whey to remove moisture, and salt is added to arrest acid development.
- Pressing: The salted curds are pressed into moulds to bind them together and form blocks of cheese.
- Ripening and Maturation: The cheese blocks are removed from moulds and stored for ripening and maturation, which can be controlled through temperature and humidity adjustments.
- Grinding and Mixing (for Processed Cheese): Natural cheese can be further processed by grinding and mixing it with other ingredients, such as water, emulsifying agents, colouring, and flavourings, to create a uniform product with an extended shelf life.
These steps can be adapted to produce different varieties of cheese, such as feta and goat cheese, each with its distinct flavour and texture.
Goat Cheese's Perfect Partners: Cheeses That Complement Its Tangy Flavor
You may want to see also
The history of feta and goat cheese
Feta and goat cheese, or chèvre, are both white cheeses containing goat's milk. However, they have distinct differences, histories, and production processes.
The History of Goat Cheese
Goat cheese is one of the first cheeses ever made, with the first documented proof of humans making cheese of any kind dating back 7,500 years ago in Poland. Goat cheese specifically has been made for at least 5,000 years, with some sources claiming a history of over 10,000 years. In ancient times, goat milk was carried in pouches made from animal stomachs. Inside these containers, the milk would partially solidify, curdle, and develop a new flavor. In ancient Egypt, goat cheese-making was a secret known only to priests, and a 3,000-year-old goat cheese was discovered in the tomb of an Egyptian dignitary.
In the Middle Ages, mankind discovered that rennet, an enzyme found in the stomach, accelerated the curdling of milk. By 77 BC, there were at least 13 varieties of goat cheese. During this time, goat cheese was so valuable that it was used as currency by pilgrims traveling to Santiago de Compostela. In the 19th century, goat cheese was shaped like a pointed pyramid, but the tip was cut off before presenting it at Napoleon's table to avoid reminding him of the disastrous expedition in Egypt.
Goat cheese became a staple of French gastronomy, with 14 goat cheeses earning the European Protected Designation of Origin (PDO) label. Today, there are over 120 different types of goat cheese, and France is the leading European manufacturer of goat cheese.
The History of Feta Cheese
Feta, a Greek brined white cheese, has a long history that dates back nearly 3,000 years. It is mentioned in Homer's Odyssey and has been produced using similar techniques for centuries. The name "feta," meaning "slice" in Greek, originated in the 17th century, likely referring to the practice of slicing cheese to be placed into barrels. In the 20th century, mass immigration of Greeks to countries like Australia, the United States, Canada, and Germany, led to the growth of feta's international trade.
Feta is traditionally made with sheep's milk or a blend of sheep and goat milk, with the amount of goat milk not exceeding 30%. The production of feta first began in the Eastern Mediterranean and around the Black Sea, later expanding to countries like France, Germany, Italy, and the United States. Since 2002, feta has been a Protected Designation of Origin (PDO) product within the European Union, ensuring that the name "feta" is reserved for cheeses produced using traditional methods in Greece.
Goat Cheese Conundrum: Is Kirkland's Gluten-Free?
You may want to see also
Frequently asked questions
No, feta and goat cheese are distinctly different cheeses, each with its own characteristic properties. Feta is traditionally made from sheep's milk, but can also be made using a mixture of sheep's milk and up to 30% goat's milk. Goat cheese, on the other hand, is made entirely from goat's milk.
Feta has a crumbly texture and a salty, tangy, and sometimes spicy flavour. Goat cheese is milder, with a creamy texture and a slightly sharp, earthy and gamy aftertaste.
Feta and goat cheese can be used together in a whipped spread, which can be used for party spreads, tomato pies, or simply on a piece of toast. They are both commonly used in Mediterranean, Greek, and Italian cuisines, especially in salads.
Feta is rich in calcium and probiotics, which can be good for bone health and digestion. Goat cheese contains less lactose than other cheeses, so it may be a better option for lactose-intolerant individuals. It is also rich in protein and essential nutrients.
Président is a popular brand that offers both feta and goat cheese. Henri Willig is another brand that offers these cheeses and provides lovers of cheese the chance to taste both and enjoy their unique qualities.
