Bushra Griffith
Feta is a Greek cheese that is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. The distinction between feta and goat cheese is the type of milk used, with goat cheese being made primarily from goat's milk. Feta is a white cheese with a creamy mouthfeel, a tangy and salty taste, and a slightly grainy texture. It is often cut into blocks and cured in brine. Goat cheese, on the other hand, is typically shaped into logs, wheels, or triangular blocks and may have an edible rind. While feta and goat cheese have some similarities, they also differ in terms of aroma, flavour, and texture.
| Characteristics | Values |
|---|---|
| Main type of milk used | Sheep's milk |
| Other types of milk used | Goat's milk (up to 30%) and cow's milk |
| Texture | Soft, crumbly, with a slightly grainy texture |
| Colour | White |
| Taste | Tangy, salty, mildly sour, nutty, earthy |
| Shape | Blocks |
| Smell | Ewe's milk, butter, yoghurt |
| Moisture | Maximum of 56% |
| Fat content | Minimum of 43% |
| pH | 4.4 to 4.6 |
| Preservation | Stored in brine or lightly salted milk |
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What You'll Learn
Feta is traditionally made from sheep's milk
Feta is a Greek cheese that is traditionally made from sheep's milk. It is a white cheese with a creamy texture and small holes, and no skin. Feta is formed into large blocks and cured in brine, which gives it a tangy and salty flavour. The cheese is then aged in the brine for at least two months, resulting in a crumbly texture.
The traditional method of making feta involves using only sheep's milk, which is allowed to cool to 95 °F before rennet is added to coagulate the milk. Once the curds have formed, they are chopped, and the whey is drained. The curds are then salted and placed in special molds to create the distinctive block shape.
While feta is traditionally made from 100% sheep's milk, some feta may also contain up to 30% goat's milk. This combination of sheep and goat milk is typically used in the European Union (EU) and other territories where feta is protected as a Protected Designation of Origin (PDO) product. The PDO requirements for feta include a maximum moisture content of 56% and a minimum fat content in dry matter of 43%.
In the United States and other countries outside the EU, feta may be made from cow's milk or a combination of other types of milk, including sheep and goat milk. These varieties of feta may have a different texture and flavour compared to traditional Greek feta. For example, American feta tends to be drier and crumblier, while Bulgarian feta can be mellow or much tangier and saltier than Greek feta.
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Goat's milk is used in feta, but in smaller quantities
Feta is a Greek cheese that is traditionally made from sheep's milk. However, it can also contain up to 30% goat's milk, although this is usually kept well below that mark. Goat's milk is therefore used in feta, but in smaller quantities relative to sheep's milk.
The main difference between feta and goat cheese is the type of milk used. Feta is made from sheep's milk or a mixture of sheep and goat milk, while goat cheese primarily uses goat's milk. The inclusion of goat's milk in feta gives it a specific aroma and flavour, and the more goat's milk used, the springier and crumblier the texture.
Feta made and sold in the European Union (EU) is listed under 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. Traditional feta is made from 100% sheep's milk, but some varieties may include up to 30% goat's milk. However, feta produced outside the EU, such as American Feta, may also contain cow's milk or a combination of other types of milk.
The use of goat's milk in feta is not limited to a specific region or country, as feta is produced in various parts of the world, including Greece, Denmark, the United States, and Bulgaria, each with its own regulations and traditions. The inclusion of goat's milk in feta varies across these regions, with some places using more goat's milk than others.
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Feta made in the US may contain cow'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 US, however, feta cheese may contain cow's milk or a combination of other types of milk.
Feta is a popular cheese variety in Greek cuisine and the Mediterranean diet. It is characterised by its tangy and salty flavour, creamy mouthfeel, and crumbly, slightly grainy texture. Traditionally, feta is made from 100% sheep's milk, with some variations incorporating up to 30% goat's milk. This combination of sheep's and goat's milk is particularly common in the Eastern Mediterranean region and has been a part of Greek gastronomy since ancient times.
In the European Union (EU), feta is protected under the Protected Designation of Origin (PDO) indication. This means that any product labelled as "feta" must adhere to specific standards and be produced in particular areas of Greece using traditional methods. The EU legislation ensures that feta contains at least 70% sheep's milk and no more than 30% goat's milk.
However, in the US and other countries outside the EU, feta cheese production is not bound by the same regulations. As a result, feta produced in the US may contain cow's milk or a blend of different types of milk. This variation in milk sources can lead to differences in the taste and texture of the cheese compared to traditional feta made with sheep's and goat's milk.
When purchasing feta cheese, it is essential to read the packaging labels carefully. The type of milk used in the production of feta can vary, and some producers may explicitly state the milk source on the front label. For others, the ingredient list on the back of the package may need to be checked to determine the milk used.
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Feta is a Greek cheese
Feta has a long history in Greece, with the earliest documented reference to cheese production dating back to the 8th century BC. The technology used by Greek shepherds to make feta today is similar to that described in Homer's "The Odyssey", where Polyphemus, a Greek shepherd, makes and dry-stores cheese in wicker racks. While Polyphemus' cheese may not have been brined, E. M. Antifantakis and G. Moatsou argue that it was "undoubtedly the ancestor of modern Feta."
Feta is a white, crumbly, and tangy cheese with a creamy mouthfeel and a sharp flavour. It is typically aged in brine, contributing to its salty taste. The production process involves separating and curing curds from milk using bacteria and enzymes. The curds are then cut into small blocks, salted, and placed into moulds to age. After ageing for at least two months, the feta blocks are transferred to containers filled with brine, where they continue to age and absorb flavour.
Feta is a versatile cheese that can be used in a variety of dishes. It is commonly used in Greek salads, pastries such as spanakopita ("spinach pie") and tyropita ("cheese pie"), and is often served with olive oil, olives, and aromatic herbs such as oregano. It can be grilled, added to sandwiches, or used in omelettes. Feta is a popular ingredient in Greece and the Mediterranean diet due to its distinct flavour and texture.
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Goat cheese is made from goat's milk
Goat cheese, on the other hand, is primarily made from goat's milk. It is often shaped into a log, wheel, or triangular block and may or may not have an edible rind. Goat cheese is light and creamy, with a strong, earthy aroma and a bold, tart flavour. It is a good source of protein, calcium, and healthy fats, and it pairs well with summer salads or savory appetizers.
Feta cheese, by contrast, is typically formed into large blocks and cured in brine. It has a tangy and salty flavour, with a slightly grainy texture. Feta dries quickly, even when refrigerated, and must be stored in brine or lightly salted milk if kept for longer than a week. High-quality feta has a creamy texture and aromas of ewe's milk, butter, and yoghurt.
While feta and goat cheese are both white cheeses with a creamy mouthfeel, they have distinct differences in terms of taste, texture, and production methods. Feta is traditionally made with sheep's milk, with goat's milk added in smaller proportions to create a specific aroma and flavour profile. Goat cheese, as the name suggests, is predominantly made from goat's milk and has its own unique characteristics.
It is important to note that the type of milk used in cheese production can influence its nutritional profile. Therefore, while both feta and goat cheese can be nutritious, their specific nutritional values may vary depending on the production methods and the types of milk used.
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Frequently asked questions
Feta is a Greek cheese that is made of sheep’s milk or a mixture of sheep and goat milk. Goat milk cannot exceed 30% of the overall mass and it’s usually kept well underneath that mark.
Feta has a nuttier smell and a tangy, salty, and mildly sour taste. It has a creamy texture and aromas of ewe's milk, butter, and yoghurt.
Feta is made by separating and curing curds from milk using bacteria and enzymes. The milk may be pasteurized or not, but most producers now use pasteurized milk.
