Randy Chandler
Feta and goat cheese are two of the world's most popular cheeses, and while they may seem similar, they have distinct differences. Feta is a Greek cheese made from sheep's milk or a mixture of sheep's and goat's milk, while goat cheese is made primarily from goat's milk. Feta has a stronger, saltier flavour than goat cheese, and its texture varies from creamy to crumbly depending on the ratio of sheep's to goat's milk.
| Characteristics | Values |
|---|---|
| Main Ingredient | Sheep's milk |
| Other Ingredients | Goat's milk, cow's milk |
| Region | Greece |
| Texture | Firm, springy, crumbly |
| Taste | Tangy, salty, nutty, buttery |
| Curing Process | Brine |
| Aging | Minimum of 2 months |
| Colour | White |
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What You'll Learn
Feta is made from sheep's milk
Feta is a Greek cheese that is traditionally made from sheep's milk. It is a staple in Greek cuisine and the Mediterranean diet, often enjoyed in salads, on sandwiches, or as a table cheese. The word "feta" means "slice" in Greek, likely referring to how the cheese was cut for storage in barrels. While feta can also be made with a combination of sheep's and goat's milk, traditional feta and Greek feta are made from 100% sheep's milk.
In the European Union (EU), feta is protected by a Protected Designation of Origin (PDO) status, 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 applies to Greek feta and other European varieties, such as French feta, which is made with Lacaune sheep's milk. However, feta produced outside the EU, such as American feta, may contain cow's milk or a combination of other types of milk.
The type of milk used to make feta affects its texture and flavour. When made entirely from sheep's milk, feta tends to have a buttery and creamy texture. Adding goat's milk creates a more acidic and crumbly version. Goat cheese, on the other hand, is known for its creamier mouthfeel and fresh, bright lemony notes. It is often shaped into a log, wheel, or triangular block and may have an edible rind.
To determine the type of milk used in feta cheese, it is essential to read the packaging labels carefully. Many feta cheeses will state the type of milk used on the front label, while others may require a closer look at the ingredient list. If the feta cheese is made in Greece or another European country, it is likely to be made with mostly sheep's milk. However, if the feta is produced outside the EU, it could be made with cow's, goat's, or a combination of milk types.
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Feta can also be made from goat's milk
Feta cheese is a Greek staple, traditionally made from sheep's milk. However, feta can also be made from goat's milk, and this variation is available in the market. In the European Union (EU), feta is protected by a Protected Designation of Origin (PDO) indication, which ensures that any product labelled as "feta" contains at least 70% sheep's milk and a maximum of 30% goat's milk. This regulation maintains the authenticity of feta cheese produced in the EU.
Feta made from goat's milk has a distinct flavour and texture. It is known for its strong and pungent flavour, adding a unique tang to dishes like salads. The texture of goat's milk feta is described as creamy and crumbly, contributing to its versatility in various recipes.
Goat's milk feta is produced by separating and curing curds from the milk using bacteria and enzymes. The process involves adding rennet enzymes to the milk, separating the solid milk curds from the whey, which is a liquid protein byproduct. The curds are then cut into small blocks, placed in moulds, and aged in wooden or metal containers. After 24 hours, the feta blocks are salted and transferred to a brine solution for further ageing, typically lasting at least two months.
To identify if the feta cheese you are purchasing is made from goat's milk, it is essential to read the packaging labels carefully. In the United States, labelling regulations require that cow's milk can be listed simply as "milk," while milk from other animals, such as goats or sheep, must be specified. Therefore, if the label mentions "goat milk" or "sheep milk," you can be assured of its authenticity.
When buying feta cheese from a specialty cheese shop, it is always best to inquire about the type of milk used if the packaging does not provide sufficient information. This way, you can make an informed decision, especially if you are particular about the source of your feta cheese.
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Goat cheese is made from goat's milk
Goat's milk cheese is made in many places around the world, including France, Canada, the US, Spain, England, Norway, and Mexico. In America, the term "goat cheese" often refers to fresh goat's milk cheese, also known as chèvre. However, there are many types of fresh and aged goat's milk cheeses, such as Feta, Halloumi, and Murcia Al Vino (Drunken Goat).
Feta is a Greek cheese traditionally made from 100% sheep's milk. However, some feta may also contain up to 30% goat's milk. Feta produced outside of Greece and the European Union may also contain cow's milk. Feta is a white cheese with a creamy mouthfeel and a salty, tangy taste, likely due to the brine curing process it undergoes. It is shaped into blocks during production and has a slightly grainy texture.
Goat cheese, on the other hand, often takes the form of a log, wheel, or triangular block and may or may not have an edible rind. It has a stronger aroma than feta, with a bold, tart flavour.
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Feta is a Greek cheese
Feta is a white cheese with a creamy mouthfeel and a tangy, salty, and nutty flavour, likely due to the brine curing process it undergoes. It is shaped into blocks during production and has a slightly grainy texture. The cheese does not have any type of rind or skin. Traditional feta is made from 100% sheep's milk, but some feta may also contain up to 30% goat's milk. The more goat's milk that is used in the mixture, the springier and crumblier the texture of the feta becomes.
Feta is a staple in Greek cuisine and the Mediterranean diet and is often enjoyed in salads, on sandwiches, or served alone as a table cheese or as part of a cheese platter. The word "feta" means "slice" in Greek and likely refers to how the cheese was cut for storage in barrels. While the true origins of feta are unknown, the oldest known reference to a sheep's milk cheese appeared in Homer's legendary 8th-century BC poem "The Odyssey."
It is important to note that feta produced outside of the EU may be made with cow's milk or a combination of other types of milk. For example, American feta can be made from cow, sheep, or goat milk, and the milk is typically pasteurized. Similarly, Bulgarian feta does not have strict guidelines on the type of milk used and can be made with cow, sheep, or goat milk, or a mixture of these.
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Feta is cured in brine
Feta is a Greek cheese that is cured in brine. It is made from sheep's milk or a combination of sheep's and goat's milk. In the US and other countries, feta may also be made with cow's milk or a combination of other types of milk.
Feta is a soft, crumbly, white cheese with a tangy and salty flavour, often described as "pickled". Its distinctive taste is due to the brine curing process, which involves submerging the cheese in a salty solution (around 7% salt in water) for several weeks at room temperature, followed by a minimum of 2 months in a refrigerated, high-humidity environment. This process is known as "pickling" and has been practised for centuries, dating back to ancient Greece as described in Homer's Odyssey.
The brine solution not only imparts a salty flavour to the cheese but also affects its texture and prolongs its shelf life. Feta dries out quickly, especially when refrigerated, so storing it in brine helps to keep it moist and fresh for several months. The length of time in brine influences the sharpness and saltiness of the cheese, with longer curing resulting in a stronger flavour and firmer texture.
Feta is typically formed into large blocks and aged in wooden barrels or metal containers. The containers are then shipped to supermarkets, where the cheese is cut and sold directly from the container. Alternatively, standardised blocks are packaged in sealed plastic cups with some brine to maintain moisture.
The production of feta is regulated by the Protected Designation of Origin (PDO) status, which ensures that traditional methods and ingredients are used. This includes specifications for the type of milk used, with a maximum of 30% goat's milk allowed in the EU.
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Frequently asked questions
Feta is a Greek cheese traditionally made from sheep's milk, but it can also contain up to 30% goat's milk.
Feta made from goat's milk is more acidic and crumbly than that made from sheep's milk.
The best way to determine the type of milk used in feta cheese is to read the packaging label and ingredient list.
