Andy Montoya
Feta and goat's cheese are often confused, but there are differences between the two. Feta is a Greek cheese that is traditionally made from sheep's milk, with up to 30% goat's milk. However, in the US and other countries, feta can be made from cow's milk or a combination of other types of milk. Goat's cheese, on the other hand, is made from 100% goat's milk and is known for its sweet and soft flavour.
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What You'll Learn
Feta cheese is made from sheep's milk with up to 30% goat's milk
Feta is a Greek cheese that is traditionally made from sheep's milk. However, it often contains a mixture of sheep's and goat's milk, with the majority of the milk coming from sheep. In the European Union (EU), feta cheese is protected by the Protected Designation of Origin (PDO) indication, which ensures that any product labelled as "feta" contains at least 70% sheep's milk and no more than 30% goat's milk. This regulation helps to maintain the authenticity and quality of feta cheese produced in the EU.
Feta cheese has a long history in Mediterranean countries, particularly Greece, where it is an integral part of the cuisine and cultural traditions. The name "feta" itself comes from the Greek word meaning "a slice or a morsel". It is often used in Greek salads, paired with olives, or cooked in dishes such as Spanakopita, a Greek puff pastry filled with feta cheese, spinach, and spices. The salty, creamy flavour of feta is a defining characteristic that sets it apart from other cheeses.
While traditional feta cheese is made from sheep's milk, the inclusion of up to 30% goat's milk adds complexity and variation to its flavour profile. This combination of sheep's and goat's milk gives feta its distinctive taste and texture, which has made it a popular ingredient in salads, sandwiches, and cheese platters. The process of curing the cheese in brine also contributes to its salty flavour and unique characteristics.
It is important to note that the regulations surrounding feta cheese production vary outside of the EU. In the US, for example, feta cheese is often made with cow's milk, which significantly alters its taste and nutritional profile. To ensure that consumers are getting authentic feta cheese, it is recommended to check the packaging labels and ingredient lists. Labels that indicate the type of milk used, such as "sheep's milk" or "goat's milk," are more likely to provide pure feta cheese, true to its Mediterranean origins.
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In the US, feta can be made from cow's milk
Feta is a Greek cheese that is traditionally made from sheep's milk or a combination of sheep's and goat's milk. However, in the United States, feta cheese can be made from cow's milk or a combination of other types of milk. This is because the US does not follow the same naming and labelling conventions as the European Union (EU), where feta is listed under the Protected Designation of Origin (PDO) indication. According to PDO regulations, feta must contain at least 70% sheep's milk and no more than 30% goat's milk. In the US, cow's milk can be labelled simply as "milk" in the ingredients list, whereas other types of milk must be identified by the animal name, such as "goat milk".
The use of cow's milk in feta cheese in the US has led to debates about the authenticity of the product. Some people consider cow's milk feta to be "non-authentic" or "not traditional". However, it is important to note that feta-like cheeses made with cow's milk have been produced in other parts of the world, including France, as a byproduct of making other cheeses.
The type of milk used in feta cheese can impact its taste and texture. Traditional feta made with sheep's milk or a combination of sheep's and goat's milk is known for its salty and tangy flavour, ranging from firm and crumbly to rich and creamy. On the other hand, goat cheese, made from 100% goat's milk, tends to have a softer and sweeter flavour profile.
When purchasing feta cheese in the US, it is essential to read the packaging labels and ingredient lists carefully to determine the type of milk used. If the ingredient list mentions "milk" without specifying the animal source, it is likely cow's milk. If the feta cheese is labelled as Greek or imported, it is more likely to contain sheep's milk or a combination of sheep's and goat's milk, adhering to the traditional recipe.
While the use of cow's milk in feta cheese may be controversial, it is essential to remember that it is a matter of regional variations and labelling regulations. In the US, feta cheese made with cow's milk is considered acceptable under current labelling laws, and consumers can make informed choices by carefully reading the ingredient lists.
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Goat cheese is made from 100% goat's milk
Goat cheese, also known as chèvre in French, is a versatile and delicious product with a soft and sweet flavour. It is the perfect complement to summer salads, savory appetizers, and cheese plates. Goat cheese is usually aged for a shorter period of time compared to feta cheese, contributing to its distinct taste and texture.
While feta and goat cheese share some similarities, their flavours are noticeably different. Feta is known for its salty taste, while goat cheese offers a softer, sweeter flavour profile. The difference in flavour is due to the type of milk used and the production processes unique to each cheese variety.
It is important to note that the packaging and labelling of cheese products can help consumers identify the type of milk used. When purchasing feta cheese, consumers should look for products that explicitly state "made from goat or sheep milk" to ensure they are getting traditional feta.
In summary, goat cheese is made from 100% goat's milk, giving it a unique flavour and texture that sets it apart from other cheeses, including feta cheese, which has a higher sheep's milk content and a saltier taste.
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Goat cheese is softer and sweeter than feta
Feta and goat cheese are two distinct varieties of cheese, each with its own distinct qualities. While feta is a Greek cheese, goat cheese can be traced to the southwest of France. Both cheeses are white and contain goat's milk, but the amount of goat milk in feta is limited to a maximum of 30%. Feta is primarily made from sheep's milk, giving it a distinct flavour and texture.
Goat cheese, also known as chèvre, is crafted entirely from goat's milk, resulting in a unique flavour and texture. It is often described as smoother and less salty than feta, with a slightly sharp aftertaste. The production process for goat cheese involves separating the curds from the whey using an acid or rennet, and then draining the mixture through a cheesecloth. The end product can range from soft and fresh to hard and aged, with the most common variety being semi-soft and spreadable.
Feta, on the other hand, undergoes a different production process. The curds are separated from the whey and compacted into blocks, which are then salted and aged in brine for at least two months. This ageing process contributes to feta's firm texture and salty, tangy flavour. Feta is known for its crumbly texture, which sets it apart from the softer and smoother goat cheese.
The softer texture of goat cheese makes it an excellent choice for dips, salads, and appetizers. Its mild and creamy characteristics make it a versatile ingredient that pairs well with dried fruits, nuts, seeds, and light vinaigrettes. Goat cheese is also a common addition to Mediterranean, Greek, and Italian cuisine, enhancing various dishes with its subtle sharpness.
In summary, goat cheese stands out for its smoother texture, milder flavour, and versatility in culinary applications. Its softer and sweeter characteristics make it a popular alternative to feta, especially for those seeking a less salty and tangy option. However, it's important to note that both cheeses have their own dedicated fan base due to their distinct characteristics and uses.
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Feta is cured in a salty brine for at least two months
Feta is a Greek cheese traditionally made from sheep's milk, or a combination of sheep's and goat's milk. It is a staple in Greek cuisine and the Mediterranean diet, often enjoyed in salads, on sandwiches, or served alone as a table cheese.
The brine concentration can vary, with some recipes calling for two teaspoons of salt per cup of water, while others suggest a higher concentration of 120 grams of salt per litre of water. The recommended percentage for the storage brine is 6 to 8 percent salt by weight. The salinity of the brine also depends on the type of salt used, with kosher salt requiring slightly more than table salt.
Feta cheese is typically sold in blocks immersed in brine, ensuring shelf stability and freshness. The brine also helps to intensify the flavour and improve the lifespan of the cheese. It is important to note that feta crumbles are often sold without brine, which can result in a drier and less fresh product.
In summary, curing feta in a salty brine for at least two months is a crucial step in the cheese-making process, impacting the flavour, texture, and freshness of this popular Greek cheese.
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Frequently asked questions
Feta is a Greek cheese made from sheep's milk or a mixture of sheep and goat milk. Goat milk cannot exceed 30% of the overall mass.
Feta is made from sheep's milk or a mixture of sheep and goat milk, while goat cheese is made primarily from goat's milk. Feta is also shaped into blocks during production and has a nuttier smell and a tangy, salty taste. Goat cheese is often shaped into a log, wheel, or triangular block and has a stronger, earthy aroma with a tart and bold flavor.
Feta cheese will usually state what type of milk was used on the front label. If not, you can check the ingredient list on the back of the package.
Feta is a Greek cheese that has been a Protected Designation of Origin (PDO) product within the European Union since 2002.
