Patrick Oconnell
Goat cheese, also known as goat's cheese or chèvre, is made from goat's milk. It is produced around the world, including in Greece, with a variety of recipes and styles, from fresh and soft to aged and hard. In Greece, goat cheese is used in a variety of dishes, including salads and pastries. Feta, a popular Greek cheese, is often made with goat's milk, but its dominant flavour is salty rather than sweet. Other Greek cheeses made from goat's milk include Formaela, Kasseri, Kefalotyri, Anthotyros, and Manouri.
| Characteristics | Values |
|---|---|
| Definition | Cheese made from goat's milk |
| Common names | Goat cheese, goat's cheese, chèvre |
| Texture | Fresh and soft to aged and hard |
| Taste | Soft and sweet |
| Greek goat cheese types | Formaela, Kasseri or Kaşar, Kefalotyri, Xynomizithra, Xynotyro, Kopanisti, Manouri, Ladotyri Mytilinis, Graviera |
| Feta cheese | Feta is made from sheep's milk or a combination of sheep's milk and up to 30% goat's milk |
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What You'll Learn
- Feta cheese is Greek and is made from sheep's milk or goat's milk
- Formaela, a hard cheese, is produced exclusively in Arachova, Greece, from goat's milk
- Graviera, the second most popular cheese in Greece, is made from a mixture of cow's, goat's, and sheep's milk
- Kopanisti, a soft white cheese, is produced in the Cyclades from goat's milk
- Manouri, a semi-soft white cheese, is made from goat's milk and is produced in central and northern Greece
Feta cheese is Greek and is made from sheep's milk or goat's milk
Feta cheese is a Greek staple and an integral part of the Mediterranean diet. It is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. Feta is traditionally made from 100% sheep's milk, but some varieties may contain up to 30% goat's milk. The addition of goat's milk gives the cheese a tangier and saltier taste.
Feta cheese is characterised by its soft texture, small holes or lack thereof, and absence of skin. It is formed into large blocks and cured in brine, giving it a distinct tangy and salty flavour. The curing process involves adding lactic acid bacteria to the milk to initiate fermentation and then separating the solid milk curds from the whey. The curds are then cut into small blocks, salted, and placed in containers for aging in a liquid brine solution.
The production of feta cheese first began in the Eastern Mediterranean and around the Black Sea. It has since expanded globally, including to Denmark, France, Germany, Italy, the United Kingdom, and the United States. However, the term "feta" is protected within the European Union (EU) and the United Kingdom through legislation. According to this legislation, only cheeses produced in specific areas of Greece using traditional methods and made from sheep's milk or a mixture of sheep's and goat's milk can be labelled as "feta".
Feta cheese produced outside the EU and the UK, particularly in the United States, may contain cow's milk or a combination of different types of milk. In the US, most "feta" cheese is made with cow's milk, and the term "feta" is used more generically. To distinguish the traditional Greek feta cheese made with sheep's and/or goat's milk, consumers should look for labels indicating Greek or "PDO" (Protected Designation of Origin) on the packaging.
In summary, feta cheese is a Greek delicacy traditionally made from sheep's milk or a combination of sheep's and goat's milk. While the production of feta has expanded globally, the term "feta" is protected within the EU and the UK, ensuring that only cheese made in specific Greek regions using the traditional methods and ingredients can bear the name.
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Formaela, a hard cheese, is produced exclusively in Arachova, Greece, from goat's milk
Goat cheese, or goat's cheese, is made from goat's milk and produced around the world, including in Greece. One of the most well-known Greek goat cheeses is feta, a soft, brined cheese that is also produced in other Balkan countries.
Another popular Greek goat cheese is formaela, a hard cheese produced exclusively in Arachova, Greece. Formaela is made from sheep's milk and sometimes goat's milk or a combination of both. The cheese has a maximum moisture content of 38% and a minimum fat content of 40%. It is pale yellow, with a slightly salty and milky taste and a hint of spice. The aroma of formaela is sweet. The name formaela comes from the Greek word "formos", which refers to the moulds or baskets used to drain the curd. Formaela has been produced for over a century and is one of the best cheeses for making saganaki, a Greek dish of fried cheese.
Formaela is produced using traditional techniques. First, the milk coagulates for two hours and is then heated to 40 degrees Celsius for 10 minutes. The sheep and goats the milk is taken from have adapted to the mountainous region of Arachova, located at the foot of Mount Parnassus. Their diet consists of local plants and herbs, which gives the cheese its unique flavour.
Other Greek goat cheeses include Manouri, a semi-soft, fresh, white mixed milk-whey cheese, and Anthotyros, a traditional fresh cheese made from whey and milk.
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Graviera, the second most popular cheese in Greece, is made from a mixture of cow's, goat's, and sheep's milk
Goat cheese, or chèvre, is a type of cheese made from goat's milk. Goats were among the first animals to be domesticated for food production, and they are able to produce high-quality, nutrient-rich milk even in difficult environments, making them valuable in arid or mountainous regions where other livestock cannot survive. As such, goat cheese is made around the world, and there are many different styles, ranging from fresh and soft to aged and hard.
Graviera is the second most popular cheese in Greece, after feta. It is produced in various regions, including Crete, Lesbos, Naxos, and Amfilochia, and its name is derived from the Swiss cheese Gruyère. Graviera is a hard cheese made from a mixture of cow's, goat's, and sheep's milk. The specific proportions of milk used vary depending on the region. For example, Naxos Graviera is made with 80% cow's milk, with the remaining 20% being a mixture of goat's and sheep's milk, whereas Cretan Graviera is made from sheep's milk with the addition of 20% goat cheese. Graviera from Metsovo is made with 100% sheep's milk and is produced between May 20 and July 20, when the sheep are feeding on fresh grass. Graviera is typically aged for at least three months, though some varieties, like Graviera of Crete, are aged for at least five months, and others are aged for over a year. It has a unique semi-sweet taste with buttery flavours and a pleasant burnt caramel note. It is a versatile cheese that can be sliced, fried, grated, baked, or used in salads.
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Kopanisti, a soft white cheese, is produced in the Cyclades from goat's milk
Goat cheese, or chèvre, is a type of cheese made from goat's milk. Goats were among the first animals to be domesticated for food production, and they are able to produce high-quality, nutrient-rich milk even in difficult environments, making them valuable in arid or mountainous areas. Goat cheese is made around the world, and there are many different styles, from fresh and soft to aged and hard.
Greece produces a number of goat cheeses, including Formaela, a hard cheese made from goat's or sheep's milk, and Kasseri, a semi-hard to hard cheese made from sheep's milk with up to 20% goat's milk. Other Greek goat cheeses include Kefalotyri, a hard, salty white cheese made from goat's and/or sheep's milk, and Manouri, a semi-soft, fresh white cheese made from goat's or sheep's milk.
Kopanisti is a soft white cheese produced in the Cyclades, an island group in the Aegean Sea, from cow's, sheep's, or goat's milk, or a mixture of these. It is a salty, spicy cheese with a peppery taste that comes from the ripening process. Kopanisti is traditionally served in a dish called "mostra", which includes dry bread, chopped tomatoes, and olive oil. It is also used as a dip for chips or pita, and pairs well with sweet wines.
Kopanisti is made by first cooking the milk at 28–30 °C (82–86 °F) with yeast until it thickens, which usually takes about 24 hours. Then, red chili peppers and salt are added, and the mixture is worked by hand for the first 24 hours. It is then wrapped in cloth and placed in a pot with a stone on top to remove excess liquid and left to mature for a week. This process is repeated three or four times until the cheese is fully ripe, after 30 to 40 days.
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Manouri, a semi-soft white cheese, is made from goat's milk and is produced in central and northern Greece
Goat cheese, also known as goat's cheese or chèvre, is made from goat's milk. Goats were among the first animals to be domesticated for food production, and they produce high-quality, nutrient-rich milk even in challenging environments. As a result, goat cheese is made worldwide, with a diverse range of recipes and styles, from fresh and soft to aged and hard varieties.
One such goat cheese is Manouri, a semi-soft white cheese made from goat's milk and produced in central and northern Greece. Manouri is a fresh, crumbly, creamy cheese with a bright, lemony profile and a clean, fresh flavour. It is similar to feta but has a richer, creamier texture and is less salty. It is also known for its mild, buttery flavour and milky aroma with hints of citrus.
Manouri is traditionally produced in the regions of Thessalia (or Thessaly) and Macedonia, primarily using goat and sheep milk whey left over from the production of feta cheese. To this whey, pasteurised goat and sheep milk cream is added. The final product is a semi-soft, rindless cheese with a firm texture.
Manouri is a versatile cheese that can be used in both savoury and sweet dishes. It is often served with fruit and a drizzle of Greek thyme honey or grilled on top of salads or roasted vegetables. Its high-fat content and mild flavour also make it a popular substitute for cream cheese in cheesecakes or yoghurt at breakfast.
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Frequently asked questions
Goat cheese, also known as goat's cheese or chèvre, is a cheese made from goat's milk. Goats were among the first animals to be domesticated for food production. Goat cheese is made worldwide with a variety of recipes, resulting in many different styles of cheese, from fresh and soft to aged and hard.
There are several types of Greek goat cheese, including Formaela, Kasseri, Kefalotyri, and Manouri.
Feta is a Greek cheese made from sheep's milk or goat's milk. Traditional feta is made from 100% sheep's milk, but some feta may contain up to 30% goat's milk. Goat cheese, on the other hand, is primarily made from goat's milk. Feta has a salty taste, while goat cheese is usually experienced as soft and sweet. Feta is shaped into blocks during production, while goat cheese is often shaped into a log, wheel, or triangular block.
Other Greek cheeses include Graviera, Kopanisti, and San Michali.
