Bushra Griffith
Feta and goat cheese are two of the world's most popular cheeses. They are similar in appearance, being white and creamy, but differ in their production styles and milk varieties. Feta, a traditional Greek cheese, is made from sheep's milk or a combination of sheep and goat's milk. It has a crumbly texture and a salty, tangy, and sometimes spicy flavour. Goat cheese, on the other hand, is made entirely from goat's milk and has a milder, creamier texture with a slightly sharp aftertaste. While both cheeses are versatile and complement a wide array of dishes, from salads to hot dishes, do they complement each other?
| Characteristics | Values |
|---|---|
| Main milk type | Feta: Sheep's milk |
| Goat: Goat's milk | |
| Other milk types | Feta: Cow's milk, goat's milk |
| Goat: None | |
| Maximum goat's milk in feta | 30% |
| Texture | Feta: Crumbly, firm, springy, buttery, acidic, dry, compact curds |
| Goat: Creamy, smooth, softer, spreadable, crumbly when chilled | |
| Flavour | Feta: Salty, tangy, bitter, spicy, pungent |
| Goat: Mild, earthy, gamy, sweet, similar to cream cheese | |
| Nutrition | Feta: Higher in cholesterol, sodium, and carbohydrates |
| Goat: Higher in calories and saturated fat | |
| Uses | Feta: Salads, baked dishes, table cheese |
| Goat: Spreads, hot dishes, salads, sandwiches, charcuterie boards | |
| Health benefits | Feta: Rich in calcium and probiotics, good for bone health and digestion |
| Goat: Less lactose, rich in protein and essential nutrients |
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What You'll Learn
Feta is Greek and mainly uses sheep's milk, with up to 30% goat's milk
Feta is a traditional Greek cheese that is mainly made from sheep's milk, with up to 30% goat's milk. It has a distinct salty and tangy taste, with a crumbly texture. The name "feta" comes from the Greek word for "slice" or "morsel", and it is closely associated with Greek dishes. In fact, it is so ancient that it is mentioned in Homer's Odyssey.
Feta is typically aged in brine for at least two to three months, which gives it its characteristic salty flavour and firm texture. This process is crucial in ensuring that the cheese can be classified as feta. The longer ageing process also contributes to the complexity of its flavour. The dominant flavour in feta cheese is often described as salty, with a tangy aftertaste. Its texture can range from firm and crumbly to rich and creamy.
Feta made from sheep's milk is considered the authentic way to produce this cheese. According to regulations, no more than 30% of the milk used in feta cheese production can come from goats. If the feta cheese contains more than 30% goat's milk, it is not officially considered feta. This distinction is important in maintaining the traditional characteristics of feta cheese.
In contrast, goat cheese, or chèvre in French, is made entirely from goat's milk. It has a milder, creamy texture and a slightly sharp aftertaste. The production methods and ripening processes for goat cheese differ from those of feta. Goat cheese can be ripened for a few days to several months, resulting in different textures and flavours. The longer the goat cheese is aged, the stronger its flavour becomes. However, the ageing process does not make it saltier but rather enhances its complexity.
Both feta and goat cheese have their unique culinary uses. Feta is commonly used in salads, baked dishes, and as a table cheese. Its salty and tangy flavour enhances the taste of summery dishes, such as salads or flatbreads. On the other hand, goat cheese is versatile and can be used in spreads, hot dishes, and savoury appetizers. It is a perfect complement to a bright summer salad and adds textural contrast to a cheese plate.
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Goat cheese is made from 100% goat's milk
Feta and goat cheese are two distinct varieties of cheese with their own unique characteristics. While feta is primarily made from sheep's milk, or a combination of sheep and goat's milk, goat cheese is made entirely from goat's milk.
Goat cheese, also known as chèvre in French, is a versatile cheese with a wide range of flavours and textures. It is produced using only goat milk, the milk of domestic goats. Goats were among the first animals to be domesticated by humans for milk production, with goat milk for human consumption dating back to approximately 5000 BC, and cheesemaking soon following. Goat's milk is used to make cheese in every imaginable style, from young and fresh to aged and fruity, and is produced all over the world.
The distinct flavour of goat's milk arises from its nature, and it is considered a dairy product with higher levels of certain fatty acids, such as caproic and caprylic acid, than other animal milks. These fatty acids not only contribute to the tangy character of goat cheese but also make it easier to digest due to its lower lactose content. Goat cheese is also the lowest in natural fat content compared to other animal milk commonly used for cheesemaking. It is a nutritious option, packed with vitamins, minerals, and healthy fats, and its protein structure differs from that of cow's milk, making it a hypoallergenic alternative for those with allergies to cow's milk products.
The production methods and ripening processes of feta and goat cheese differ as well. Feta, a traditional Greek cheese, is typically aged in brine for at least two to three months, resulting in its firm texture and salty flavour. On the other hand, goat cheese has a more diverse ripening process, ranging from a few days to several months, leading to variations in texture and flavour. The longer the goat cheese is aged, the stronger its flavour becomes, but it does not become saltier. Instead, the flavour gains complexity.
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Feta is salty and tangy, with a crumbly texture
Feta is a Greek-style cheese that is brined and curdled, with a strong, salty, and tangy flavour. It has a crumbly texture with small, uneven holes throughout. It is firm yet moist and melts in your mouth quickly. The ripening process in brine contributes to these characteristics.
Feta is incredibly versatile and is commonly used in salads, baked dishes, sandwiches, pastries, and various Mediterranean and Middle Eastern dishes. It can be eaten fresh or cooked and pairs well with wine, especially lighter-bodied white wines such as Sauvignon Blanc or Pinot Grigio.
Feta is also a great flavouring agent for many dishes, much like Parmesan cheese, and adds interesting texture. It can be used in dips, blended with herbs, or baked with oregano and olive oil. Greeks eat feta with almost everything, from crumbled on salads to stuffed in vegetables and pies, blended into dips, folded into casseroles, or simply sliced into slabs to be nibbled on throughout the meal.
Feta is rich in calcium and probiotics, which can be good for bone health and digestion. It has a bold flavour and crumbly texture, making it a favourite among cheese lovers worldwide. However, it is important to note that feta should be stored in a humid environment, ideally with 80% humidity, and in a dark place to prevent discolouration.
In summary, feta's salty and tangy flavour, combined with its crumbly texture, makes it a versatile and beloved cheese that can enhance a variety of dishes.
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Goat cheese is milder, creamy, and spreadable
Feta and goat cheese are two of the world's most popular cheeses. While they share similarities, they have distinct characteristics. Feta is a Greek cheese made from sheep's milk or a mixture of sheep's and goat's milk. Goat cheese, on the other hand, is made entirely from goat's milk.
Goat cheese has a milder, softer, and creamier texture compared to feta. Its production involves separating the curds from the whey and then straining until a creamy consistency is achieved. This process results in a cheese that is spreadable at room temperature. When chilled, goat cheese becomes crumbly, similar to feta.
The mildness of goat cheese makes it a versatile ingredient. It can be used in spreads, added to hot dishes, or included in salads. Its creamy texture and slightly sharp aftertaste complement a variety of recipes, from savoury to sweet dishes. Goat cheese is also a good option for those with lactose intolerance, as it contains less lactose than many other cheeses.
In contrast, feta has a stronger, saltier, and tangier flavour. This distinct flavour comes from the brine in which the cheese is aged, contributing to its crumbly texture. Feta is commonly used in salads, baked dishes, and as a table cheese. It pairs well with dishes that benefit from a salty, briny kick.
While goat cheese is milder and creamier, both cheeses have their unique contributions to recipes. Experimenting with different recipes for these two cheeses can help you discover the distinct flavours and textures they offer.
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Feta is popular in salads, goat cheese in sandwiches
Feta and goat's cheese are two distinct varieties of cheese with their own unique characteristics. Feta is a Greek cheese made from sheep's milk or a mixture of sheep and goat's milk. It has a crumbly texture and a salty, tangy flavour. Goat's cheese, on the other hand, is made entirely from goat's milk and has a milder, creamier texture with a slightly sharp aftertaste.
Feta is commonly used in salads, while goat's cheese is popular in sandwiches. Here's why:
Feta in Salads
Feta is a popular choice for salads due to its distinct flavour and texture. Its salty, tangy, and creamy qualities complement fresh produce, especially in summer salads. For example, a Greek cucumber, tomato, and feta salad is a classic combination, with the crisp cucumbers, juicy tomatoes, and fragrant herbs balancing the salty, creamy feta. Feta also pairs well with ingredients like watermelon, olives, lentils, chickpeas, and beets.
Goat Cheese in Sandwiches
Goat cheese, or chèvre in French, is highly versatile and can be used in a variety of dishes. Its creamy texture and mild flavour make it an ideal choice for grilled cheese sandwiches. The cheese melts easily, creating a rich and flavourful sandwich. Goat cheese pairs well with sweet and savoury ingredients, such as honey, red pepper flakes, thyme, jam, and apples. It is also a good option for those with lactose intolerance, as it contains less lactose than many other cheeses.
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Frequently asked questions
Feta is a 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 has a crumbly texture and a salty, tangy, and sometimes spicy flavour. Goat cheese is milder, with a creamy texture and a slightly sharp aftertaste.
Feta is rich in calcium and probiotics, which can be good for bone health and digestion. Goat cheese contains less lactose, so it may be better for lactose-intolerant individuals. It is also rich in protein and essential nutrients.
Feta is commonly used in salads, baked dishes, and as a table cheese. Goat cheese is versatile and can be used in spreads, hot dishes, salads, sandwiches, and charcuterie boards.
Some popular dishes that use feta cheese include Greek salads, Spanakopita (a Greek puff pastry filled with feta, spinach, and spices), and flatbreads. Goat cheese is often used in appetizers, cheese plates, and pairs well with summer salads.
Feta cheese has been a staple in Mediterranean countries and can be traced back to Greece, with mentions of it in Homer's Odyssey. Goat cheese, or chèvre in French, has also been made for thousands of years and is a favourite in France, with many varieties to explore.
