Randy Chandler
Feta and goat cheese are two distinct varieties of cheese with overlapping characteristics. Feta is a traditional Greek cheese made from sheep's milk or a combination of sheep's and goat's milk. Goat cheese, on the other hand, is made solely from goat's milk. The type of milk used gives each cheese its distinct flavour and texture. Feta, aged in brine, has a crumbly texture and a salty or spicy flavour, while goat cheese is milder, with a creamy texture and a slightly sharp aftertaste. Goat cheese also has a more diverse ripening process, resulting in different textures and flavours. Both cheeses are nutrient-rich, with feta being an excellent source of calcium and probiotics, and goat cheese containing less lactose, making it a good option for lactose-intolerant individuals.
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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. In fact, the word "feta" comes from the Greek word for "slice." It is a brined white cheese with a crumbly, slightly grainy texture and a tangy, salty taste. Feta is so ancient that it is mentioned in Homer's Odyssey and has been made for nearly 3,000 years.
While traditional feta is made from 100% sheep's milk, it can also be made from a combination of sheep's and goat's milk, with a maximum of 30% goat's milk. This combination of sheep and goat's milk is common in the Eastern Mediterranean and around the Black Sea, where feta production first began.
Feta made and sold in the European Union (EU) 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 legislation also applies to the United Kingdom and Northern Ireland. The PDO for feta also sets standards for moisture, fat content, and pH level.
However, feta produced outside the EU, particularly in the United States, may also contain cow's milk or a combination of other types of milk. In the US, most cheese sold as "feta" is made from cow's milk, and the term "traditional feta" is not regulated, leading to confusion over the authenticity of the cheese.
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Feta can contain goat's milk
Feta is a Greek cheese that is traditionally made from sheep's milk. However, it can also contain goat's milk, either in combination with sheep's milk or on its own. The inclusion of goat's milk in feta production is more common in the EU than in other parts of the world, such as the US.
Feta made in the EU must adhere to specific regulations, which include guidelines on the percentage of goat's milk that can be used. According to the Protected Designation of Origin (PDO) indication, feta must contain at least 70% sheep's milk and no more than 30% goat's milk. This balance ensures that the distinctive flavour and texture of feta are maintained while also accommodating variations in production methods.
The addition of goat's milk to feta can impart unique characteristics to the cheese. Goat's milk has a higher fat content than sheep's milk, resulting in a richer, creamier texture in the final product. Moreover, goat's milk has a distinct earthy aroma and a bolder, slightly sharper flavour that can enhance the taste of feta.
While feta and goat cheese are distinct varieties with their own characteristics, they share some similarities. Both are white cheeses with a creamy mouthfeel, and they can be good sources of nutrients like protein, calcium, and fatty acids. However, feta is traditionally aged in brine, giving it a saltier, tangier flavour than goat cheese, which does not undergo the same ageing process.
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Goat cheese is made from goat's milk
Goat cheese, or chèvre in French, is made from goat's milk. It is a versatile cheese with a diverse ripening process, ranging from a few days to several months, resulting in different textures and flavours. Fresh, soft goat cheese is smooth and spreadable at room temperature, but it turns crumbly when chilled. Harder, more mature goat cheeses are produced by ripening the cheese for longer.
Goat cheese is a good source of nutrients like protein and calcium, and it is also rich in fatty acids, including conjugated linoleic acid (CLA). Research suggests that CLA may have benefits such as preventing heart disease and reducing body fat. Goat cheese contains less lactose than many other cheeses, so it may be a better option for people with lactose intolerance.
Goat cheese is distinct from feta cheese, which is traditionally made from sheep's milk. However, feta may also be made from a combination of sheep's and goat's milk, or even from cow's milk. Feta is a traditional Greek cheese that is known for its soft, crumbly texture, salty flavour, and slight tang. It is aged in brine, which contributes to its distinctive characteristics.
Feta is also a good source of nutrients, including calcium, protein, and essential vitamins. It is lower in fat than many other cheeses and is considered a reasonable option to eat in moderation. Feta is easier to digest than cheeses traditionally made from cow's milk.
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Feta is aged in brine
Feta is a Greek cheese that is typically made from sheep's milk or goat's milk in the EU. In the US and other countries, feta can be made from cow's milk or a combination of other types of milk. Traditional feta is made from 100% sheep's milk, but some feta may also contain up to 30% goat's milk.
Feta is a flavorful, creamy cheese cured in brine, a staple in Greek cuisine and the Mediterranean diet. The process of curing feta in brine gives it a salty and tangy taste. After the feta blocks are formed, they are placed in wooden or metal containers for aging. A few days later, they are transferred to new containers filled with liquid brine, where they remain for at least two months or longer. The length of time that feta is aged in brine affects its flavour and texture, with the briny factor increasing with age.
The brine solution is a crucial aspect of the feta cheese-making process. It not only enhances the flavour and texture of the cheese but also acts as a preservative, extending the shelf life of the product. The presence of brine ensures that the feta remains moist, creamy, and crumbly, rather than becoming dry and rubbery.
When purchasing feta, it is recommended to buy the variety packed in brine, as it offers a superior taste and texture compared to pre-crumbled or vacuum-sealed options. The cloudy, tangy, and slightly acidic brine liquid can also be used in cooking, adding a salty seasoning to various dishes.
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Goat cheese has a ripening process
Goat cheese, or chèvre in French, has been made for thousands of years and is a highly versatile cheese. The ripening process of goat cheese varies depending on the type of milk used and the desired flavour. Goat cheese can be made with raw, pasteurized, or high-pressure-treated milk, each with its own unique characteristics and microbiological changes during ripening.
Raw milk contains beneficial bacteria that add to the flavour and nutrition of the cheese. However, it requires special handling and modifications to the recipe, such as adjusting the amount of culture added to the milk. Pasteurized milk, on the other hand, involves heating the milk to eliminate harmful microorganisms, followed by the addition of lactic starters to cause coagulation and obtain the curd.
High-pressure processing (HPP) is an alternative process to pasteurization that inactivates microorganisms and extends shelf life. However, it can alter the native properties of milk proteins. The ripening process of goat cheese made with HPP milk shows changes in the levels of Enterobacteriaceae, Micrococcaceae, and enterococci.
The ageing process of goat cheese can be influenced by factors such as washing the cheese wheel, vacuum sealing, and applying rubs. Washing the cheese wheel with brine, herbs, spices, or ripening bacteria can significantly change the final flavour and create a complex and aromatic cheese. Vacuum sealing the cheese helps retain moisture and inhibit mould growth, while applying rubs adds flavour and colour to the outside of the cheese.
The ripening process of goat cheese also depends on the type of cheese being made. "Fresh" goat cheese is unaged and has a supple, moist texture with a mild flavour. "Lactic" goat cheese is aged and has a brittle, melt-in-the-mouth texture with a full-bodied flavour. "Renneted" goat cheese is aged and has a creamy, melt-in-the-mouth texture similar to Camembert. The ripening process can also be influenced by the shape of the cheese, with options including long and cylindrical, flat, log-shaped, or block-shaped.
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Frequently asked questions
Feta is a Greek cheese traditionally made from sheep's milk or a combination of sheep's and goat's milk. In the US and other countries, feta can also 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 and goat cheese are both white cheeses with a creamy mouthfeel, but feta has a nuttier smell and a tangy and salty taste due to its brine curing process. Goat cheese has an earthier aroma with a tart and bold flavour.
Feta cheese is often considered a good option for those with lactose intolerance or sensitivity. It is also a good source of calcium, protein, and essential vitamins. However, it is high in sodium and saturated fat, so it should be consumed in moderation.
Feta is a versatile cheese used in a variety of dishes. It is commonly used in salads, baked dishes, and as a table cheese. It can be grilled or fried to create memorable appetizers.
