Patrick Oconnell
Feta and goat cheese are both dairy products. Feta is a popular, crumbly, tangy white cheese that is a staple in Mediterranean cuisine. It is traditionally made from sheep's milk or a mix of sheep and goat's milk, although it can also be made from cow's milk. Goat cheese, also known as chèvre, is made from goat's milk, which is naturally homogenized and has a different makeup of proteins and fatty acids compared to cow's milk. Goat's milk is often more tolerable for those with lactose intolerance or dairy allergies.
Is feta and goat cheese considered dairy?
| Characteristics | Values |
|---|---|
| Feta cheese origin | Greece |
| Feta cheese ingredients | Traditionally made with sheep's milk or a combination of sheep and goat's milk. Some versions are made with cow's milk. |
| Goat cheese ingredients | Goat's milk |
| Lactose content | Feta cheese is much lower in lactose compared to other cheeses. |
| Nutritional value | Feta cheese is a good source of vitamin B12, calcium, and riboflavin. It also contains protein, calcium, and probiotics. |
| Vegan alternatives | Vegan feta cheese is dairy-free and made without animal milk. |
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What You'll Learn
- Feta cheese is traditionally made from sheep's milk or a mix of sheep and goat's milk
- Feta is lower in lactose, making it easier to digest than other cheeses
- Feta is a versatile cheese with a distinct salty taste
- Cow's milk feta is more readily available in the US, changing the traditional taste
- Cruelty in the sheep and goat milk industries has led to an increase in vegan feta
Feta cheese is traditionally made from sheep's milk or a mix of sheep and goat's milk
Feta cheese is a Greek brined white cheese that is traditionally made from sheep's milk or a mix of sheep and goat's milk. It is often produced using only whole sheep's milk, or a blend of sheep and goat's milk, with a maximum of 30% goat's milk. Feta made from goat's milk is considered traditional feta, as opposed to low-fat or other kinds or flavours.
Feta is soft, crumbly, and slightly grainy, formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp. It is used in salads, pastries, and sandwiches, and can also be grilled or fried. Feta has existed for thousands of years, with its earliest written mention appearing in Homer's Odyssey in the 8th century BC.
In the Odyssey, Homer describes how Polyphemus, a shepherd, makes cheese and dry-stores it in wicker racks. While he does not mention brining, this method of cheese-making is similar to that of modern feta. Cheese produced from sheep and goat's milk was a common food in ancient Greece and an integral part of Greek gastronomy. The first unambiguous documentation of preserving cheese in brine dates back to the 2nd century BC in Cato the Elder's De Agri Cultura.
Today, feta can also be made from cow's milk, which produces a milder flavour. Cow's milk is commonly used in the United States due to its ready availability. Feta made from cow's milk is an excellent source of vitamin B12 and provides nutrients like calcium and riboflavin. It also contains natural sources of fat, which can help the body absorb fat-soluble vitamins like vitamins A, D, E, and K.
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Feta is lower in lactose, making it easier to digest than other cheeses
Dairy products are derived from the milk of mammals such as cows, goats, and sheep. Feta cheese is traditionally made from sheep's milk or a mix of sheep and goat's milk. Cow's milk is also sometimes used to make feta, especially in the United States where it is more readily available.
Feta is a popular and versatile cheese with a distinct crumbly texture and tangy, salty taste. It is lower in fat and calories compared to many other cheeses and is a good source of calcium, protein, and probiotics. In addition, feta contains minerals like zinc and selenium.
Feta is lower in lactose compared to other cheeses, making it easier to digest for those with lactose intolerance. Most feta contains about 0.5% lactose, which is easily tolerated by most lactose-intolerant individuals. The lactose content is further reduced during the aging process, which can range from two to twelve months for feta.
However, it is important to note that some people with lactose intolerance may still experience symptoms after consuming feta cheese. The amount of whey drained and the type of brine used during aging can affect the lactose content of feta. Additionally, individual tolerance levels vary, and some may find that even a small amount of feta triggers symptoms.
Overall, feta cheese is a nutritious and delicious option for those looking for a lower-lactose cheese. It is a versatile ingredient that can be enjoyed in a variety of dishes, from salads to baked pasta.
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Feta is a versatile cheese with a distinct salty taste
Feta is a popular type of cheese that can be used in a variety of dishes, including salads, sandwiches, and cooked meals. Its bold flavour can elevate the taste of any dish, making it a versatile ingredient in the kitchen. For example, it can be used to make a feta watermelon salad, Greek spinach and feta-stuffed chicken, or a Mediterranean pasta salad. Feta is also a good source of calcium, protein, and several B vitamins, including vitamin B12.
While feta is typically made with sheep's milk, it can also be made with a mix of sheep and goat's milk, or even solely with goat's milk. The use of goat's milk gives feta a more crumbly texture. In addition, feta can also be made with cow's milk, which is more commonly used in the United States due to its availability. Cow's milk feta has a milder flavour and is an excellent source of vitamin B12, calcium, and riboflavin.
Feta is considered a nutritious option when consumed in moderation due to its high sodium content. It is lower in fat and calories compared to many other cheeses, and it is easier to digest when made with sheep or goat's milk rather than cow's milk. Feta is often cured in a brine solution, which gives it its distinct salty and tangy flavour. The longer the feta is aged in the brine, the more intense the salty and sharp flavour becomes.
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Cow's milk feta is more readily available in the US, changing the traditional taste
Feta cheese is a popular and versatile Greek cheese that has existed for thousands of years, with its earliest written mention appearing in Homer's Odyssey in the 8th century B.C. It is commonly used in dishes like summer vegetable frittata, Greek chicken tzatziki wraps, and homemade pizzas.
Traditionally, feta cheese is made solely from sheep's milk or a mix of sheep and goat's milk. However, in the United States, cow's milk feta is more commonly found in stores due to the widespread availability of cow's milk in the country. While some consumers seek out the traditional variety, others are content with the milder-tasting cow's milk feta.
The use of cow's milk in feta production has altered the traditional taste of this cheese. Cow's milk feta is known for its milder flavour compared to the more robust taste of sheep's milk feta or the mix of sheep and goat's milk. This difference in taste can be attributed to the natural variation in milk composition across different animal sources.
In addition to taste, the nutritional profile of cow's milk feta also differs from that of traditional feta. Cow's milk feta is an excellent source of vitamin B12 and provides essential nutrients like calcium and riboflavin. These nutrients support energy metabolism, promote healthy blood and nervous systems, and contribute to strong bones.
The shift towards cow's milk feta in the US has sparked a discussion among consumers. Some purists argue that the term "traditional feta" should be reserved for feta made solely from sheep's milk or a combination of sheep and goat's milk, as this was the original and authentic method of production. They believe that the use of cow's milk alters the flavour and texture of the cheese, taking it away from its traditional roots. However, others appreciate the milder taste and the health benefits offered by cow's milk feta, making it a popular choice in the US market.
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Cruelty in the sheep and goat milk industries has led to an increase in vegan feta
Feta cheese is traditionally made from sheep's milk or a mix of sheep and goat's milk. However, due to the availability of cow's milk in the United States, it is also commonly made from cow's milk to produce a milder-tasting cheese. Dairy products derived from sheep and goat milk are becoming increasingly popular as consumers become more aware of the suffering endured by cows in the dairy industry.
However, the sheep and goat milk industries are not exempt from the cruelties inherent in commercial dairy production. All animals farmed for their milk, including sheep and goats, suffer from intensive farming practices, repeated impregnation, and the loss of their young. The young animals are either slaughtered for meat or killed at birth if they cannot be monetized. Female calves may be kept alive to replace their mothers once they are no longer profitable. Ultimately, all animals farmed for dairy are slaughtered when they are no longer productive.
The belief that goat's cheese or sheep's milk are artisanal and small-scale products, and that the animals are treated better than cows, is a clever marketing strategy. In reality, dairy sheep and goats are reared in highly concentrated industrial farms and are vulnerable to disease, infection, mistreatment, and lifelong incarceration.
As consumers become more aware of the ethical implications of the dairy industry, there is a growing trend towards plant-based alternatives. Vegan feta cheese, for example, is becoming increasingly popular, offering a compassionate choice that spares animals from suffering while still allowing people to enjoy the taste and versatility of feta in their diets.
The increase in vegan feta consumption can be attributed to consumers' desire to make ethical choices while still enjoying the nutritional benefits and versatility of feta in their meals, such as in salads, vegetable dishes, and snacks.
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Frequently asked questions
Yes, feta is a type of cheese that is traditionally made with sheep's milk or a combination of sheep and goat's milk. However, some feta cheese is also made with cow's milk, especially in the US where cow's milk is more readily available.
Feta cheese is much lower in lactose compared to other cheeses, making it easier to digest for those who are lactose intolerant. However, it is still a dairy product, and some people with lactose intolerance may still have issues consuming it.
There are vegan alternatives to feta cheese that are dairy-free and made from plant-based ingredients. These can be purchased from stores or made at home.
