Patrick Oconnell
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is a soft, crumbly cheese with a tangy, salty, and mildly sour flavour. Feta is used in a variety of dishes, including salads, pastries, sandwiches, and omelettes. It is also a good source of calcium, phosphorus, and protein, which promote bone health. While feta is a healthy option, it has a high sodium content due to the brining process. Outside of the EU, the name feta is often used as a generic term for similar white brined cheeses.
| Characteristics | Values |
|---|---|
| Place of origin | Greece |
| Main ingredients | Sheep milk, Goat milk |
| Texture | Soft, crumbly |
| Colour | White |
| Flavour | Tangy, salty, mildly sour, spicy |
| Shape | Cubes, blocks |
| Storage | Stored in salted water or brine |
| Preparation time | 2 days to several months |
| Recipe | Baked feta ghosts |
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What You'll Learn
Feta is a Greek cheese made from sheep's milk or goat's milk
Feta is a Greek cheese with a history that dates back nearly 3,000 years. In fact, it is so ancient that it is mentioned in Homer's Odyssey. The name "feta" comes from the Greek word for "slice" or "a morsel". It is traditionally made from sheep's milk, but it can also be made using goat's milk or a combination of the two. According to regulations, feta produced and sold in the European Union (EU) must contain at least 70% sheep's milk and no more than 30% goat's milk. However, feta produced outside the EU may contain cow's milk or a combination of other types of milk.
Feta is a versatile cheese that can be used in a variety of dishes. It is often crumbled or sliced and added to salads, sandwiches, or flatbreads. It can also be grilled or fried to create unique flavors. The cheese has a salty and tangy taste, which is enhanced by the brine curing process it undergoes. It can range in texture from firm and crumbly to rich and creamy.
Goat cheese, on the other hand, is made primarily from goat's milk. It is a highly versatile cheese that can be shaped into logs, wheels, or triangular blocks. It may or may not have an edible rind. Goat cheese has a softer, sweeter flavor than feta, and its flavor becomes stronger as it ages.
Both feta and goat cheese are white cheeses with a creamy mouthfeel. They are similar in appearance and texture, which sometimes leads to them being mistaken for each other. However, their flavors are quite distinct. Feta has a nuttier aroma and a tangy, salty taste, while goat cheese has a stronger earthy aroma and a softer, sweeter flavor.
In conclusion, feta is a Greek cheese traditionally made from sheep's milk, but it may also contain goat's milk, especially in Greece and the EU. Feta and goat cheese have different flavors, textures, and production processes, making them unique varieties of cheese.
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Goat cheese is made from goat's milk and has a creamy texture
Goat cheese, or chèvre in French, is made from goat's milk. It is a highly versatile cheese with a creamy texture and a wide range of flavours. The longer it is aged, the stronger its flavour becomes. Young goat cheese is typically characterised by a soft, sweet, and mild taste, while mature goat cheese has a stronger, earthier aroma and a bolder, tarter flavour. Goat cheese is often shaped into a log, wheel, or triangular block and may or may not have an edible rind.
Feta, on the other hand, is a Greek cheese that is traditionally made from sheep's milk, but it can also be made from goat's milk or a combination of both. In the European Union (EU), feta is regulated under the Protected Designation of Origin (PDO) indication, which ensures that "feta" contains at least 70% sheep's milk and no more than 30% goat's milk. Outside of the EU, feta may also contain cow's milk.
Feta is a creamy and salty cheese with a tangy flavour and a slightly grainy texture. It is typically shaped into blocks with small shallow holes and does not have a rind or skin. The production process of feta involves separating and curing curds from milk using bacteria and enzymes, followed by ageing in a brine solution for at least two months.
Both feta and goat cheese are white cheeses with creamy textures, but they differ in terms of milk composition, flavour, and production processes. Goat cheese is made primarily from goat's milk, while feta is predominantly made from sheep's milk with a smaller proportion of goat's milk. Feta has a nuttier aroma and a saltier, tangier taste compared to the softer, sweeter flavour of goat cheese. Additionally, feta undergoes a brine-curing process, contributing to its salty taste, while goat cheese does not typically involve this step.
While both cheeses have creamy textures, they offer distinct sensory experiences due to their unique characteristics. Goat cheese, with its range of flavours and versatility, provides a delightful contrast to feta's stronger, saltier taste and grainy texture. These differences showcase the artistry and complexity of cheese-making, highlighting the importance of understanding the nuances between these two beloved varieties.
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Feta is cured in brine, which gives it a saltier taste
Feta is a soft, white, brined cheese that originated in Greece and is used in many Mediterranean dishes. It is made from sheep's milk or a mixture of sheep's and goat's milk, with goat's milk not exceeding 30% of the mixture. Feta is produced in blocks and has a firm texture. However, it can crumble when cut and has a creamy mouthfeel.
After the milk is pasteurized and goes through a process of curdling and moulding, the curd is cut into cubes, salted, and placed in wooden barrels or metal containers for up to three days. The blocks of cheese are then placed in a salted solution, known as brine, and refrigerated for approximately two months. This brining process is crucial to the distinctive taste and texture of feta cheese.
Brine refers to the salt water solution in which feta cheese is immersed. This curing process significantly impacts the cheese's flavour and texture. Feta cured in brine tends to have a sharper, tangier taste compared to other varieties. The brine also enhances the cheese's texture, making it smoother and creamier.
The brining process not only improves the flavour and texture of feta but also extends its shelf life. Feta cheese immersed in brine can last for weeks, whereas vacuum-sealed or pre-crumbled feta tends to have a shorter shelf life, becoming dry, bland, or rubbery.
When purchasing feta cheese, it is recommended to choose the variety packaged in brine. This ensures the cheese retains its characteristic sharpness and tanginess, as well as a smooth and creamy consistency. The brine itself is also a valuable ingredient that can be used in cooking to add a salty, tangy flavour to various dishes.
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Goat cheese is milder and has a slightly sharp aftertaste
Feta and goat cheese are two distinct varieties of cheese with different tastes and textures. While feta is tangier and saltier, goat cheese is milder and has a slightly sharp aftertaste.
Goat cheese, also known as chèvre in French, is traditionally made from 100% goat's milk. It is a versatile cheese that can be aged for varying lengths of time, from being ready for consumption soon after production to maturing for several months. The longer it is aged, the stronger its flavour becomes. Young goat cheese is characterised by a white rind and a softer, sweeter flavour, while more mature goat cheese has a darker rind and a bolder taste.
Goat cheese is typically shaped into logs, wheels, or triangular blocks, and may or may not have an edible rind. Its texture can vary from soft and creamy to stiff and crumbly. It is a popular cheese in France, where it is produced in many different varieties.
On the other hand, feta is a Greek cheese that is traditionally made from sheep's milk, but can also contain up to 30% goat's milk. In the European Union, feta is regulated under the Protected Designation of Origin (PDO) indication, ensuring that it contains 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 or a combination of other types of milk.
Feta is cured in brine, giving it a salty and tangy flavour. It is shaped into blocks and has a slightly grainy texture, ranging from firm and crumbly to creamy. It is a staple in Greek cuisine and is often used in salads, sandwiches, or served alone as a table cheese.
While both feta and goat cheese are white, soft cheeses with creamy mouthfeels, their flavours and textures differ significantly. Goat cheese is milder and less tangy than feta, making it a versatile cheese that complements a variety of dishes, especially summer salads.
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Feta is typically aged longer than goat cheese
Feta and goat cheese are two distinct varieties of cheese with different production processes, aging times, textures, and flavours. While feta is typically aged for at least three months, goat cheese is often consumed soon after it is formed and salted, resulting in a shorter aging period.
Feta, a Greek cheese, is traditionally made from sheep's milk, but it can also contain up to 30% goat's milk. In the European Union (EU), feta is regulated under the Protected Designation of Origin (PDO) indication, ensuring that it contains at least 70% sheep's milk and no more than 30% goat's milk. On the other hand, goat cheese, also known as chèvre in French, is traditionally made from 100% goat's milk.
The longer aging process of feta contributes to its stronger flavour and saltier taste compared to fresh goat cheese. Feta undergoes a brine curing process, resulting in a nuttier smell and a tangy and salty flavour. Its texture can vary from firm and crumbly to rich and creamy, depending on how it is served.
Goat cheese, on the other hand, is known for its softer, sweeter, and earthier flavour. Its texture can vary from stiff to crumbly, similar to feta. However, unlike feta, goat cheese can be shaped into a log, wheel, or triangular block and may have an edible rind.
The differences in production processes, aging times, and types of milk used contribute to the distinct characteristics of feta and goat cheese. While both cheeses offer nutritional benefits, the specific nutritional content may vary due to these production-related factors.
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Frequently asked questions
Feta is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, crumbly, and formed into large blocks.
Feta has a tangy, salty, and mildly sour flavour, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness.
Feta is a good source of calcium, phosphorus, protein, vitamins A and K, folate, pantothenic acid, iron, and magnesium. It is also lower in fat and calories than aged cheeses like cheddar or parmesan. However, due to the brine, feta has a high sodium content and should be avoided by those on a salt-restricted diet.
