Frederic Melton
Feta is a Greek cheese that is traditionally made from sheep's milk, but it can also be made from a combination of sheep's and goat's milk. The use of goat's milk in feta production is common in the EU, where feta is protected by a Protected Designation of Origin (PDO) that ensures it contains at least 70% sheep's milk and no more than 30% goat's milk. Feta made from goat's milk will be pasteurized or unpasteurized depending on the producer, and this information is usually available on the label.
Is Feta Goat Cheese Pasteurized?
| Characteristics | Values |
|---|---|
| Feta Cheese | Traditionally made from sheep's milk or a combination of sheep's and goat's milk |
| Goat Cheese | Made from goat's milk |
| Pasteurization | The milk may be pasteurized or not, but most producers now use pasteurized milk |
| Taste | Feta is tangy and salty, while goat cheese has a stronger, earthier aroma with a bolder flavor |
| Texture | Feta can be firm and crumbly or rich and creamy, while goat cheese can vary in hardness and crumbliness |
| Color | Both cheeses are typically white |
| Moisture Content | Feta has a maximum moisture content of 56% |
| Fat Content | Feta has a minimum fat content in dry matter of 43% |
| pH | Feta has a pH that usually ranges from 4.4 to 4.6 |
| Origin | Feta is a Greek cheese, while goat cheese can be made in various regions, including France and Canada |
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What You'll Learn
- Feta is traditionally made with sheep's milk, but can contain up to 30% goat's milk
- Goat cheese, on the other hand, is made with 100% goat's milk
- Feta can be pasteurized or unpasteurized, depending on the producer
- Pasteurized goat's milk is used in some goat feta cheeses
- Feta and goat cheese have different textures, tastes, and aromas
Feta is traditionally made with sheep's milk, but can contain up to 30% goat's milk
Feta is a Greek brined white cheese that is traditionally made with sheep's milk. However, it can also be made with a blend of sheep and goat milk, with a maximum of 30% goat milk. This combination of sheep and goat milk is common in the Eastern Mediterranean and has been used since ancient times. In fact, the earliest documented reference to cheese production in Greece dates back to the 8th century BC, and the technology used to make cheese from sheep and goat milk is similar to the methods used today to produce feta.
The use of sheep and goat milk gives feta its distinctive aroma and flavour. High-quality feta should have a creamy texture and a tangy, slightly salty, and mildly sour taste with a hint of sweetness. The specific aroma and flavour of feta are influenced by the biodiversity of the land and the breeds of sheep and goats used for milk production.
According to EU legislation and similar laws in other countries, only cheeses produced in specific regions of Greece using traditional methods can be labelled as feta. These laws also stipulate that feta can be made with either sheep milk or a blend of sheep and goat milk, with a maximum of 30% goat milk. This protection ensures that the traditional methods and ingredients of feta cheese are preserved.
While feta can be made with unpasteurized milk, most producers now use pasteurized milk. When using pasteurized milk, a starter culture of microorganisms is added to replace those naturally present in raw milk that are killed during the pasteurization process. Pasteurization is a heat treatment process that kills harmful bacteria and extends the shelf life of dairy products. However, it is important to note that restaurants and local food producers may use unpasteurized milk in their feta cheese, so it is always a good idea to inquire about the pasteurization status when consuming feta from these sources.
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Goat cheese, on the other hand, is made with 100% goat's milk
Feta cheese is a Greek brined white cheese that is traditionally made from sheep milk or a mixture of sheep and goat milk. In the European Union and other territories where it is protected, feta must be produced using only whole sheep milk or a blend of sheep and goat milk, with a maximum of 30% goat milk.
Goat cheese made from 100% goat's milk offers a range of nutritional benefits. It is generally lower in fat and calories compared to cheeses made from cow's milk, making it a popular choice for those conscious of their fat and calorie intake. Goat cheese is also known for its higher protein content, providing essential amino acids that support muscle health and growth. Additionally, goat cheese contains beneficial bacteria and probiotics that contribute to digestive health and enhance the absorption of nutrients.
The versatility of goat cheese is another advantage, as it can be used in a variety of dishes. It pairs well with salads, sandwiches, omelettes, pastries, and grilled recipes. Its tangy flavour and crumbly texture add a unique twist to traditional recipes, making it a favourite among gourmet enthusiasts and health-conscious individuals alike.
When purchasing goat cheese, it is important to be aware of the pasteurization process. While most commercially available goat cheeses are made with pasteurized milk, some specialty cheeses may be unpasteurized. In such cases, it is recommended to inquire about the pasteurization status to ensure it aligns with one's personal preferences and health requirements.
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Feta can be pasteurized or unpasteurized, depending on the producer
Feta is a Greek cheese that is traditionally made from sheep's milk, but it can also be made from a blend of sheep and goat milk, with a maximum of 30% goat milk. In the US and other countries, feta may even be made from cow's milk or a combination of other types of milk.
The milk used to make feta may be pasteurized or not, depending on the producer. Most producers now use pasteurized milk, but some still use unpasteurized milk. If pasteurized milk is used, a starter culture of microorganisms is added to replace those naturally present in raw milk that are killed during pasteurization. This process of pasteurization kills any harmful bacteria that may be present in the milk, making the cheese safer to consume.
On the other hand, unpasteurized milk is used by some producers to make feta cheese in the traditional way. This means that the milk has not been heated or treated to kill bacteria, which some people believe gives the cheese a more complex flavor and aroma. However, there may be a higher risk of foodborne illness associated with consuming unpasteurized dairy products.
When purchasing feta cheese, it is important to read the label carefully to determine whether it is made with pasteurized or unpasteurized milk, especially for those with weakened immune systems or who are more susceptible to foodborne illnesses. In some places, such as the European Union, legislation requires the disclosure of whether the milk has been pasteurized, making it easier for consumers to make informed choices.
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Pasteurized goat's milk is used in some goat feta cheeses
Feta is a Greek cheese that is traditionally made from sheep's milk, but it can also be made from a blend of sheep's and goat's milk. In the EU, feta 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.
While traditional feta is made from sheep's milk, some producers now use pasteurized milk. Pasteurized goat's milk is used in some goat feta cheeses, such as those offered by Saputo Foodservice. The use of pasteurized milk requires the addition of a starter culture of microorganisms to replace those naturally present in raw milk that are killed during the pasteurization process.
Goat feta cheese is made from fresh goat's milk and has a salty, tangy, and crumbly texture. It is a versatile cheese that can be grilled or fried to create memorable dishes. Goat feta is a popular choice for summer salads, sandwiches, or as a table cheese.
When purchasing feta cheese, it is important to read the labels carefully to determine whether it is made from pasteurized milk. Some stores, such as Trader Joe's, Henry's, and Fresh n' Easy, offer unpasteurized cheese, but it will typically be labelled as such. It is also worth noting that restaurants may not always disclose whether their cheese is pasteurized or not, as they do not manufacture the product themselves.
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Feta and goat cheese have different textures, tastes, and aromas
Feta and goat cheese are distinctly different cheeses, each with its own unique characteristics. While both are white cheeses that contain goat's milk, they differ in texture, taste, and aroma.
Feta is a Greek brined cheese that is traditionally made using sheep's milk or a blend of sheep's and goat's milk, with the latter not exceeding 30%. It has a soft, crumbly, and slightly grainy texture, with no skin. High-quality feta should have a creamy texture, and its aroma should be reminiscent of ewe's milk, butter, and yoghurt. In terms of taste, feta is known for its tangy, slightly salty, and mildly sour flavour, with a spicy finish that hints at pepper and ginger, and a touch of sweetness. The tanginess of feta can range from mild to sharp, with the firm variety considered higher in quality.
Goat cheese, on the other hand, is typically made solely from goat's milk. It ranges from soft and fresh to hard and aged, with the most common variety being semi-soft and slightly spreadable, yet crumbly. Unlike feta, goat cheese does not age, and its flavour is described as earthy, tart, and gamy, with hints of the natural grass diet of the goats. Goat cheese can sometimes be sweeter, depending on the individual goats providing the milk.
In terms of culinary uses, feta is often used in salads, baked dishes, and as a table cheese, while goat cheese is more versatile, finding its way into spreads and hot dishes. Both cheeses can be used in similar ways, such as dips, meat and cheese boards, and crostini.
In summary, while feta and goat cheese share some similarities, they differ in their textures, tastes, and aromas, offering unique contributions to various dishes.
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Frequently asked questions
Feta is a Greek cheese that is traditionally made from sheep's milk, but it can also contain up to 30% goat's milk. In the US and other countries, feta may be made from cow's milk or a combination of other types of milk.
Goat cheese, or chèvre in French, is made using goat's milk. Feta is typically made from sheep's milk or a combination of sheep's and goat's milk. Goat cheese often takes the shape of a log, wheel, or triangular block, while feta is formed into large blocks. Goat cheese may have an edible rind, whereas feta does not have any type of rind or skin.
Feta cheese can be pasteurized or unpasteurized, depending on the producer. Most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of micro-organisms is added to replace those naturally present in raw milk that are killed during pasteurization.
You can buy pasteurized feta cheese from some grocery stores, such as Trader Joe's, Henry's, and Fresh n' Easy. These stores also sell unpasteurized cheese, so be sure to check the label.
