Randy Chandler
Feta and goat cheese are two distinct varieties of cheese with their own unique characteristics. Feta is a Greek cheese made from sheep's milk or a combination of sheep's and goat's milk. In the EU, feta must contain at least 70% sheep's milk and no more than 30% goat's milk. However, in countries like the US, feta is often made from cow's milk or a mix of different types of milk. Goat cheese, on the other hand, is traditionally made from 100% goat's milk, although it may also include a small amount of sheep's milk or cow's milk in some regions. These differences in milk composition give feta and goat cheese their distinct flavours and textures, with feta known for its salty and tangy taste, and goat cheese for its earthy and gamy notes.
Is Feta Cheese Goat Cheese?
| Characteristics | Values |
|---|---|
| Main Difference | Feta is made from sheep's milk or a mixture of sheep and goat milk, while goat cheese is made from goat's milk |
| Texture | Feta is crumbly with a slightly grainy texture and no rind or skin, whereas goat cheese may have an edible rind |
| Shape | Feta is shaped into blocks, while goat cheese is often shaped into a log, wheel, or triangular block |
| Taste | Feta has a nuttier, tangy, and salty taste, while goat cheese has a stronger, earthy, tart, and bold flavor |
| Aroma | Feta has a nutty aroma, and goat cheese has an earthy aroma |
| Mouthfeel | Feta has a creamy mouthfeel, and goat cheese is light and creamy |
| Production | Feta is produced by separating and curing curds from milk using bacteria and enzymes, while goat cheese is made in the Poitou-Charentes region of France |
| Nutrition | Both cheeses are good sources of protein, calcium, and healthy fats |
| Packaging | Feta packaging should state the type of milk used, and goat cheese packaging will specify "goat milk" |
| Authenticity | Authentic feta is Greek cheese, while goat cheese is produced in France |
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What You'll Learn
Feta is a Greek cheese
Feta is a versatile cheese, used in a variety of dishes, from salads to baked goods. It is often served as a table cheese or as part of a cheese platter. The cheese is aged in brine, which gives it a salty, tangy flavour and a firm, crumbly texture. This ripening process in brine is a key characteristic of feta, contributing to its unique taste and texture.
In the US, feta cheese may be made from cow's milk or a combination of different types of milk. This variation in production methods and milk types can lead to significant differences in taste and quality. For example, cow's milk feta is often considered inferior in taste compared to traditional Greek feta made from sheep's milk.
Feta and goat cheese are often compared due to their similar colours and textures. Both are white cheeses, with a creamy mouthfeel. However, feta has a nuttier aroma and a tangier, saltier taste due to its brine curing process. Goat cheese, on the other hand, has an earthy, gamier flavour and a smoother texture that can be spreadable at room temperature.
In summary, feta is a Greek cheese with a distinct flavour and texture resulting from its traditional production methods and use of sheep's milk. While feta may contain a small percentage of goat's milk, it is primarily a sheep's milk cheese, setting it apart from goat cheese and giving it its unique characteristics.
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Feta is made from sheep's milk or a mix of sheep and goat's milk
Feta is a Greek cheese that is traditionally made from sheep's milk or a combination of sheep's and goat's milk. The Protected Designation of Origin (PDO) from the European Union (EU) mandates that any product labelled as "feta" must contain at least 70% sheep's milk and no more than 30% goat's milk. This regulation ensures that feta adheres to traditional production methods and geographical origins in Greece.
The production of feta first began in the Eastern Mediterranean and around the Black Sea, eventually expanding to other countries. In the EU, feta is typically made with sheep's milk or a blend of sheep's and goat's milk, with a maximum of 30% goat's milk. This blend gives feta its distinctive aroma and flavour, influenced by the biodiversity of the land and the breeds of sheep and goats used for milk.
However, in the United States and other countries, feta may be made with cow's milk or a combination of different types of milk. For example, Bulgarian feta uses a mix of sheep, goat, and cow's milk, while French feta is known to be creamier and milder in taste. The inclusion of cow's milk or other variations in the recipe significantly alters the flavour and texture of the cheese, resulting in a product that differs from traditional feta.
The difference between feta and goat cheese lies primarily in the type of milk used. Goat cheese, or chèvre, is usually made solely from goat's milk, although it may also include a small amount of sheep's milk. Goat cheese has a distinctively earthy and gamy taste, with a smoother texture than feta.
Feta is a semi-hard, white cheese that is crumbly and tangy, with a salty and mildly sour flavour. Its texture and taste are influenced by the brine curing process, which also contributes to its longer shelf life. The production process involves separating and curing curds from milk using bacteria and enzymes, followed by ageing in brine.
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Goat cheese is made from 100% goat's milk
Feta and goat cheese are two distinct types of cheese with different characteristics. While feta is a Greek cheese made from sheep's milk or a combination of sheep's and goat's milk, goat cheese is made from 100% goat's milk.
Goat cheese, also known as chèvre, is a versatile dairy product that can range from soft and fresh to hard and aged. The most common variety is semi-soft and spreadable, but it can also be crumbly. The ripening process for goat cheese can vary from a few days to several months, resulting in diverse textures and flavours. The longer it is aged, the stronger its flavour becomes. When young, goat cheese has a mild, sweet, and slightly earthy flavour, while more mature versions can be sharper and gamier, depending on the goats' diet.
Goat cheese is produced by separating the curds from the whey using an acid or rennet and then draining the mixture through a cheesecloth. The small curd cheese is then formed into a log or wheel and refrigerated until firm. This process is similar to that of ricotta.
On the other hand, feta is a traditional Greek cheese that is typically made from 100% sheep's milk or a combination of sheep's and goat's milk. In the European Union (EU), feta is protected by the Protected Designation of Origin (PDO) regulation, which ensures that any product labelled as "feta" contains at least 70% sheep's milk and no more than 30% goat's milk. However, in the US and other countries, feta may be made from cow's milk or a combination of different types of milk.
The production process for feta involves separating and curing curds from milk using bacteria and enzymes. The curds are then cut into small blocks, salted, and placed in containers for aging. After a few days, the feta blocks are transferred to a liquid salty brine, where they continue to age for at least two months or longer. This ripening process in brine gives feta its distinctive crumbly texture and salty, tangy, and sometimes spicy flavour.
While both feta and goat cheese are white cheeses with a creamy mouthfeel, they have distinct flavours and textures. Feta is known for its nuttier aroma and salty, tangy taste, while goat cheese has a stronger earthy aroma and a milder, slightly sweet, and creamy texture. In terms of shape, feta is typically formed into blocks, while goat cheese is often shaped into logs, wheels, or triangular blocks.
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Feta is cured in brine, giving it a salty taste
Feta is a Greek cheese that is typically made from sheep's milk or a combination of sheep's and goat's milk. In the EU, feta is protected by a Protected Designation of Origin (PDO) label, which ensures that any product labelled as "feta" contains at least 70% sheep's milk and no more than 30% goat's milk. However, in countries like the US, feta may also be made from cow's milk or a combination of other types of milk.
Feta is a white cheese with a creamy mouthfeel and a tangy, salty taste. Its distinct flavour is due in part to the brine curing process it undergoes. Feta is cured in brine, a mixture of salt and water, which gives it its salty taste. The brine also helps to intensify the flavour, improve texture, extend the shelf life, and keep the feta soft and fresh.
The process of curing feta in brine involves first separating the curds from the whey and then cutting the curds into small blocks. These blocks are then salted and placed into containers to age. After a few days, the feta blocks are transferred into new containers filled with brine, where they continue to age for at least two months or longer.
The brine curing process gives feta its unique texture and flavour. The exterior of the cheese may feel slimy due to the brine, but the inside will be firm and crumbly. Feta in brine is considered superior to pre-crumbled or vacuum-sealed varieties, as the brine helps to maintain moisture and enhance flavour.
While feta and goat cheese share some similarities, they have distinct differences in taste, texture, and production methods. Goat cheese is primarily made from goat's milk, while feta is mostly made from sheep's milk. Goat cheese has an earthy, gamy taste, while feta is salty and tangy. In terms of texture, goat cheese can range from soft and spreadable to hard and crumbly, while feta is known for its dry and crumbly consistency.
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Goat cheese has a stronger, earthy taste
Feta and goat cheese are two distinct types of cheese with different characteristics. While feta is a Greek cheese, goat cheese, or chèvre, is most common in France. Feta is traditionally made from sheep's milk, with up to 30% goat's milk, while goat cheese is made from 100% goat's milk.
Goat cheese has a stronger, earthier taste than feta. The earthy, gamy flavour of goat cheese comes from the natural grass diet of the goats, which is reflected in the final product. The longer goat cheese is aged, the stronger its flavour becomes. In contrast, feta has a salty, tangy, and sometimes spicy flavour due to the brine curing process. Feta is also aged in brine, which gives it its distinctive firm texture and salty taste.
The production methods of feta and goat cheese differ as well. Feta is cured and aged in brine for at least two months, while goat cheese does not require aging and can be consumed soon after it is formed and salted. The ripening process for goat cheese varies from a few days to several months, resulting in different textures and flavours.
Both feta and goat cheese are white cheeses with a creamy mouthfeel. However, feta has a nuttier smell and a tangier, saltier taste. Goat cheese is often milder, with a creamy texture and a slightly sharp aftertaste. It can be soft and fresh or hard and aged, while feta is usually dry and crumbly, similar to blue cheese or ricotta salata.
In terms of culinary uses, feta is commonly used in salads, baked dishes, and as a table cheese. Goat cheese is more versatile, suitable for spreads and additions to hot dishes. It is important to note that while both cheeses are nutritious, pregnant women should avoid consuming soft goat cheese due to the risk of listeria, a bacteria that causes foodborne illness.
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Frequently asked questions
No, feta and goat cheese are distinctly different cheeses, each with its own characteristic properties. Feta is a Greek cheese that is made of sheep’s milk or goat’s milk in the EU. However, in the US and other countries, feta could be made from cow’s milk or a combination of other types of milk. Goat cheese, or chèvre, is traditionally made from 100% goat's milk.
Feta has a crumbly texture and a salty, sometimes spicy flavour. Goat cheese is milder, with a creamy texture and a slightly sharp aftertaste. Goat cheese is also smoother than feta, even being spreadable at room temperature. Feta is popular in salads, baked dishes, and as a table cheese. Goat cheese is more versatile, being used in spreads and hot dishes.
Feta is rich in calcium and probiotics, which can be good for bone health and digestion. Goat cheese contains less lactose than many other cheeses, so it may be a better option for people with lactose intolerance. It is also rich in protein and essential nutrients.
