Patrick Oconnell
Feta and goat cheese are two popular white cheeses with distinct characteristics. Feta is a traditional 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, and sometimes spicy flavour. On the other hand, goat cheese, also known as chèvre, is made entirely from goat's milk. It has a milder, creamier texture and a slightly sharp, earthy, and sweet flavour. While both cheeses have their unique qualities, they are often confused due to their similar appearances and shared use in Mediterranean, Greek, and Italian cuisines.
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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 and goat cheese are two distinct types of cheese with their own unique characteristics. Feta is a Greek cheese, traditionally made from sheep's milk, or a mixture of sheep's and goat's milk. According to regulations, for a cheese to be called feta, it must contain at least 70% sheep's milk and no more than 30% goat's milk. This combination of milks gives feta its signature flavour and texture, which is often described as crumbly, salty, and sometimes spicy. The ripening process in brine also contributes to these characteristics.
On the other hand, goat cheese is made entirely from goat's milk. It has a milder, creamier texture and a slightly sharp aftertaste. Goat cheese production varies from fresh, soft varieties to more mature, harder forms. The longer goat cheese is aged, the stronger its flavour becomes, but it does not become saltier. Instead, the flavour gains complexity.
The differences in milk content and production methods result in distinct flavours and textures between feta and goat cheese. Feta, with its higher sheep's milk content, tends to have a crumbly texture and a sharper, more pungent, and acidic flavour. In contrast, goat cheese, being made entirely from goat's milk, is spreadable, smoother, and less tangy.
While both cheeses can be enjoyed in a variety of recipes, the choice between feta and goat cheese ultimately depends on personal taste preferences and the intended culinary use. Each cheese has its own health benefits as well. Feta, rich in calcium and probiotics, promotes bone health and aids digestion. Meanwhile, goat cheese contains less lactose, making it a better option for those with lactose intolerance. It is also a good source of protein and essential nutrients.
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Goat cheese is made entirely from goat's milk
Feta and goat cheese are two distinct types of cheese with their own unique characteristics. One of the key differences between the two is their composition: while feta is primarily made from sheep's milk, with up to 30% goat's milk, goat cheese is made entirely from goat's milk. This distinction is important, as it is part of the criteria for a cheese to be officially classified as feta.
Goat cheese, also known as chèvre, is produced using the milk of domestic goats and has the lowest natural fat content compared to other animal milk commonly used for cheesemaking. It is also lower in lactose, making it a good option for those with lactose intolerance. The flavour of goat cheese varies from soft and sweet to tangy and sharp, depending on the production method and aging time. Fresh goat cheeses are often made using an acid-set method, where milk is allowed to ferment naturally to separate the curds and whey, resulting in a tangier cheese. The longer a goat cheese ages, the stronger and more complex its flavour becomes. Goat cheese is also known for its spreadable, creamy texture, similar to cream cheese.
As goat cheese is made entirely from goat's milk, its flavour and texture are influenced by the diet of the goats. For example, the floral and herbaceous notes of Ticklemore, a goat cheese made in Devon, are attributed to the goats' forage in the pasture and hedgerows. The production method and aging time also play a significant role in the final product. Some goat cheeses, like Garrotxa, are dense and aged, resulting in a moist, crumbly texture and a delicate tang. Others, like goat brie, are mild and creamy, with a slight citrus tang.
In summary, goat cheese is made entirely from goat's milk, and this is an important factor in defining its flavour, texture, and other characteristics. The unique qualities of goat cheese, including its lower lactose content and distinct tang, make it a popular choice for cheese lovers, and its versatility allows it to be used in a variety of recipes.
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Feta is dry, crumbly, and salty
Feta is a traditional Greek cheese that has been around for centuries. It is typically made from sheep's milk, or a mixture of sheep and goat's milk. The dominant flavour most people experience in feta cheese is a salty taste. The more goat milk in the cheese, the more crumbly it tends to be.
Feta is also characterised by its dry and crumbly texture. This is due to the expulsion of whey from the cheese—the more whey that is expelled, the firmer and crumblier it is. The ripening process in brine also contributes to its dry, crumbly texture and salty flavour. Feta must mature in brine for at least two months, which gives the cheese its firm texture and salty flavour. The longer the feta is aged, the stronger the flavour becomes. Feta that has been aged for two to three months can be milky and creamy, while feta aged for up to twelve months produces a more intense and peppery flavour.
Feta is a versatile cheese that can be used in a variety of dishes. Its crumbly texture makes it easy to sprinkle over salads, omelettes, pasta dishes, or pizzas. It can also be fried or baked, as it softens when heated without completely melting. Feta is often served plain with olives and bread as a midday snack and tastes best at room temperature.
When comparing feta to goat cheese, it is important to note that goat cheese is made entirely from goat's milk. It has a milder, creamy texture and a slightly sharp aftertaste. Goat cheese is also spreadable, almost like cream cheese, and has a smoother taste compared to feta.
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Goat cheese is creamy, spreadable, and mild
Feta and goat cheese are two distinct types of cheese with different characteristics. While feta is a Greek cheese made from sheep's milk or a mixture of sheep's and goat's milk, goat cheese is made entirely from goat's milk.
Goat cheese is known for its creamy and spreadable texture, which is similar to that of cream cheese. It has a mild, slightly sharp, and tangy flavour. The longer goat cheese is aged, the stronger its flavour becomes. However, the ageing process does not make it taste saltier but rather enhances its complexity.
Goat cheese has a softer, more savoury taste compared to feta, which is often described as salty, tangy, and pungent. Feta has a crumbly texture and can be challenging to spread. It is typically aged in brine for at least two to three months, contributing to its firm texture and salty flavour.
Both cheeses are soft and can be used in dips, on meat and cheese boards, crostini, and salads. They complement a wide range of foods and can be enjoyed cold or hot.
In summary, while feta and goat cheese share some similarities as white cheeses containing goat's milk, they differ significantly in terms of texture, flavour, and production methods. Goat cheese stands out for its creamy and spreadable nature, mild flavour, and versatility in various dishes.
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Feta must be aged for at least two to three months
Feta cheese is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture. It is formed into large blocks and aged in brine for a minimum of two to three months. This ripening process in brine gives feta its distinctive characteristics, such as its firm texture and salty flavour. The more it is aged, the harder and more "peppery" it becomes.
The dominant flavour most people experience in feta cheese is a salty taste, with a tangy, rich, and sometimes spicy kick. It has a crumbly texture and does not spread easily. Feta is often used in Greek salads and pastries, such as the phyllo-based dishes spanakopita (spinach pie) and tyropita (cheese pie). It is also commonly served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.
On the other hand, goat cheese is made entirely from goat's milk. It has a milder, softer, and sweeter flavour than feta, with a creamy texture and a slightly sharp aftertaste. Goat cheese is spreadable, almost like cream cheese, and does not crumble easily. It can be produced in fresh, soft varieties or more mature, harder forms. The longer goat cheese is aged, the stronger its flavour becomes, but the complexity increases rather than the saltiness.
Feta and goat cheese are two distinct cheeses with their own unique characteristics, flavour profiles, and health benefits. Feta, for example, is rich in calcium and probiotics, promoting bone health and aiding digestion. Goat cheese, on the other hand, contains less lactose, making it a better option for those with lactose intolerance. It is also a good source of protein and essential nutrients.
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Frequently asked questions
Feta is a Greek cheese that is mainly 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 than other cheeses, so it may be a better option for lactose intolerant people. It is also rich in protein and essential nutrients.
Both cheeses can be eaten cold or hot. They can be used as dips, on a meat and cheese board, on crostini, or in salads. Feta is often crumbled, while goat cheese can be spread like cream cheese.
Feta is commonly used in Greek salads and pastries such as Spanakopita. Goat cheese pairs well with dried fruits, nuts, seeds, and a light olive oil vinaigrette.
