Kamil Perry
Feta and goat cheese are two distinct varieties of cheese with their own unique characteristics. While feta is traditionally made from sheep's milk, it can also be made from goat's milk or a combination of both. In the US, feta is commonly made from cow's milk, while goat cheese is made entirely from goat's milk. This difference in milk sources gives each cheese its distinct flavour and texture. Feta, a Greek cheese, is known for its crumbly texture and salty, tangy taste, while goat cheese is milder and creamier with a slightly sharp aftertaste.
| Characteristics | Values |
|---|---|
| Feta cheese in the EU | Made from sheep's milk or a combination of sheep's and goat's milk |
| Feta cheese in the US | Made from cow's milk or a combination of other types of milk |
| Goat cheese | Made from goat's milk |
| Nutritional facts | Influenced by small changes in production like the type of milk and salting methods used |
| Taste | Feta: tangy, salty, mildly sour, nutty, spicy. Goat cheese: earthy, tart, bold |
| Texture | Feta: crumbly, creamy, grainy. Goat cheese: log, wheel, or triangular block |
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What You'll Learn
Feta is made from sheep's milk, or a mix of sheep's and goat's milk
Feta is a Greek cheese traditionally made from sheep's milk or a mixture of sheep's and goat's milk. In the European Union, feta is legally required to be made from at least 70% sheep's milk and no more than 30% goat's milk. This requirement is due to the Protected Designation of Origin (PDO) status that feta was awarded in 2005, which also limits its production to specific regions in Greece.
The traditional production method of feta dates back to ancient times, with the earliest documented reference to cheese production in Greece dating back to the 8th century BC. In Homer's Odyssey, Polyphemus is described as making and dry-storing cheese, which some scholars believe to be the ancestor of modern feta.
Feta has a distinct aroma and flavour due to the biodiversity of the land and the special breeds of sheep and goats used for milk. It is a semi-hard, white cheese with a crumbly texture and small holes. It is formed into large blocks and aged in brine, resulting in a tangy, salty, and mildly sour taste with a spicy finish.
While feta is traditionally made with sheep's milk or a mixture of sheep's and goat's milk, in countries outside the EU, such as the United States, it is often made with cow's milk or a combination of other types of milk. These cheeses cannot be legally labelled as "feta" due to the PDO status, but they are similar in appearance and texture to traditional feta.
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Goat cheese is made from goat's milk
Goat milk is commonly used to make cultured dairy products, including cheese. Goat milk cheeses vary in hardness, softness, and crumbly texture. They can be buttery and mellow, with hints of lemon. For example, Garrotxa, a dense and aged goat cheese, has a lemony tang that softens, leaving impressions of toasted hazelnuts and their skins. On the other hand, younger goat cheeses are more piquant and goaty, with a stronger earthy aroma and a flavor that is tart and bold.
Goat milk cheeses are produced all around the world and can be found in many different varieties. For instance, Añejo cheese is a firm, aged Mexican cheese traditionally made from skimmed goat's milk. In contrast, Brunost, or Geitost when made with goat milk, is a Norwegian brown goat cheese with a sweet flavor profile. Majorero, a Spanish goat cheese, is similar to Manchego and is protected under European Law with Protected Designation of Origin (PDO) status.
French goat cheeses, such as those from the Loire Valley, tend to have a more intense flavor profile. However, goat brie, which was likely created for an American audience, is even milder than its cow milk counterpart. It has a thin rind, a creamy paste, and a sweet and delicate flavor with a slight citrus tang.
Goat milk cheeses offer a range of flavors, aromas, and textures, contributing to their popularity and versatility. They can be used in various dishes, from bright summer salads to rich savory appetizers, adding a unique dimension to any meal.
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Feta is a Greek cheese
Feta is a soft, crumbly, white cheese with a slightly grainy texture. It is formed into large blocks and aged in brine, with the length of time affecting the flavour. Feta is a staple in Greek cuisine and the Mediterranean diet and is used in salads, pastries, and sandwiches. It is often served with olive oil or olives and sprinkled with herbs such as oregano.
In Greece, the earliest documented reference to cheese production dates back to the 8th century BC. The technology used to make cheese from sheep and goat milk is similar to the methods used by Greek shepherds today to produce feta. Feta is mentioned in Homer's Odyssey, where Polyphemus makes cheese and dry-stores it in wicker racks. While he does not mention brining, it is believed that this method of preservation may have resulted in a rinded cheese similar to modern pecorino and caprino, rather than feta. However, E.M. Antifantakis and G. Moatsou state that Polyphemus' cheese was "undoubtedly the ancestor of modern Feta".
Feta has been a Protected Designation of Origin (PDO) product within the European Union since 2002. This means that only cheese produced in specific regions of Greece using traditional methods can be labelled as feta. However, feta-style cheeses produced outside of the EU, including in the United States, may contain cow's milk or a combination of other types of milk.
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Feta is aged in brine, giving it a salty taste
Feta is a Greek cheese with a history that dates back nearly 3,000 years. It is so ancient that it is mentioned in Homer's Odyssey. The name "feta" comes from the Greek word for "slice".
Feta is traditionally made from 100% sheep's milk, or a blend of sheep's milk and up to 30% goat's milk. In the EU, feta made and sold must contain at least 70% sheep's milk and no more than 30% goat's milk. However, feta produced outside the EU may also contain cow's milk. In the US, most cheese sold as feta is made from cow's milk.
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Goat cheese is smooth and spreadable at room temperature
Feta cheese is a Greek staple made from sheep's milk or goat's milk in the EU. In the US, however, feta is often made from cow's milk or a combination of other types of milk. Goat cheese, on the other hand, is made from goat's milk and has a stronger earthy aroma with a tart and bold flavour. It is known for its versatility, with different flavour profiles, textures, and degrees of crumbliness depending on how long it has been aged.
Goat cheese is typically smooth and dense, yet creamy, with sweet, lactic notes. It can be sliced and allowed to melt on the tongue, or crumbled onto a salad. Its texture ranges from rindless, fairly spreadable fresh goat cheese to firmer, aged goat cheese that can be grated. Soft-ripened goat cheese has a natural or bloomy rind and is aged for several weeks.
When it comes to serving, goat cheese should be brought to room temperature before eating. This makes the cheese smooth and spreadable, enhancing its full range of flavours and aromas. It is recommended to take the cheese out of the fridge 30 minutes before serving. At room temperature, the cheese becomes softer and easier to spread, making it a perfect complement to a bright summer salad or a textural contrast on a cheese plate.
In addition to its culinary uses, goat cheese has some potential health benefits. It is a good source of nutrients like protein and calcium, and it may also contain beneficial fatty acids such as conjugated linoleic acid (CLA), which has been linked to a reduced risk of heart disease and lower body fat.
In summary, goat cheese is a versatile and delicious option that can be enjoyed in a variety of dishes, from salads to grilled cheese sandwiches. When served at room temperature, it becomes smooth and spreadable, making it even more enjoyable and allowing its flavours and aromas to fully emerge.
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Frequently asked questions
Feta is a Greek cheese that is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. In the US, feta is often made from cow's milk or a combination of other types of milk.
Feta is made from sheep's milk or a mixture of sheep's and goat's milk, while goat cheese is made from goat's milk. Feta is also typically cured in brine, giving it a saltier taste than goat cheese, which is milder and creamier.
In the US, the packaging label will usually state what type of milk was used. If the feta cheese states that it was made in Greece, it is likely made with mostly sheep's milk. Otherwise, it may be made with cow's or goat's milk.
