Andy Montoya
Goat cheese is a popular variety of cheese that is commonly produced in France, Greece, Italy, the United Kingdom, Norway, China, Australia, Spain, and Portugal. It is traditionally made from 100% goat's milk and is often aged for a shorter period of time compared to other cheeses. While goat cheese can vary in taste depending on its age, it is generally known for its soft, sweet, and creamy flavour, with a tart finish. So, is goat cheese salty?
| Characteristics | Values |
|---|---|
| Taste | Soft, sweet, and tart |
| Saltiness | Less salty than feta cheese |
| Texture | Smooth, soft, and easily spreadable |
| Colour | White |
| Type of milk used | Goat's milk |
| Country of origin | France, Greece, Italy, United Kingdom, Norway, China, Australia, Spain, Portugal |
| Age | Can be consumed soon after it is formed or aged longer for a stronger flavour |
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What You'll Learn
Goat cheese is made from 100% goat's milk
Goat's milk is also the lowest in natural fat content compared to other animal milk commonly used for cheesemaking. This is due to the active lifestyle of goats, which frequently bound off rocks, each other, and even people. This active lifestyle means they get bruised more often than other animals, and their milk is not tinted by beta carotene. As a result, goat cheese tends to remain white in colour, even in aged varieties.
Goat cheese is produced all over the world, with France, Greece, Italy, the United Kingdom, Norway, China, Australia, Spain, and Portugal being some of the major producers. The flavour of goat cheese can vary depending on the region, the type of milk used, and the length of aging. Young goat cheese tends to have a soft and sweet flavour, while aging goat cheese will make the flavour stronger and more complex.
Goat cheese is also known for its versatility, making it a great addition to salads, sandwiches, and charcuterie boards. Its creamy texture and bright lemony notes enhance the flavour of other ingredients without overwhelming them. Overall, goat cheese's unique characteristics, arising from being made with 100% goat's milk, contribute to its popularity and wide usage in various dishes.
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Feta cheese is made from sheep's milk with up to 30% goat's milk
Feta cheese is a popular variety of cheese that is made in specific areas of Greece and is manufactured using sheep's milk. The cheese may also be considered 'feta' if made with a mixture of sheep and goat's milk, with no more than 30% of the milk coming from goats. This means that at least 70% of the milk used to make feta cheese must be sheep's milk. If a feta cheese has more than 30% goat's milk in it, it is not, by definition, feta cheese.
Feta cheese is traditionally made from 100% sheep's milk, but some varieties may also contain up to 30% goat's milk. Feta cheese made and sold in the European Union (EU) is listed under the Protected Designation of Origin (PDO) indication, which ensures that any product labelled as "feta" adheres to specific standards and contains the required proportions of sheep and goat milk.
Feta cheese made outside the EU, such as in the United States, may contain cow's milk or a combination of different types of milk. For example, American Feta is known to use cow's milk in its production. However, it is important to note that the EU's labelling requirements do not apply to feta cheese produced outside of the EU.
The addition of goat's milk to feta cheese affects its texture and flavour. Feta made with sheep's milk tends to be more buttery and creamy, while the inclusion of goat's milk creates a more acidic and crumbly version. Goat cheese, on the other hand, is known for its soft, sweet flavour and creamy mouthfeel. It is less salty than feta cheese, which is known for its salty, briny kick.
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Goat cheese is generally less salty than feta
Feta and goat cheese are two of the world's most popular cheeses. They are both white and creamy, but their flavours are quite different. While feta is known for its salty taste, goat cheese is usually experienced as soft and sweet.
Goat cheese is traditionally made from 100% goats' milk, whereas feta is made from sheep's milk, with up to 30% of goat's milk. The higher percentage of goat's milk in feta gives it a more acidic and crumbly texture compared to the typically smoother and softer goat cheese.
The dominant flavour in feta is often saltiness, whereas goat cheese has a more subtle and complex flavour profile. The longer goat cheese is aged, the stronger its flavour becomes, but not necessarily in saltiness. Instead, the cheese develops a stronger, more complex flavour without increasing in salt content.
Goat cheese is also more versatile than feta, as its creaminess and neutral flavour make it a great accompaniment to many dishes. Feta, on the other hand, is known for its pungent, salty, and briny kick, which pairs well with dishes that can balance these strong flavours.
In summary, goat cheese is generally less salty than feta, as feta's higher sheep's milk content and production process contribute to its saltier taste.
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Goat cheese is aged for a shorter period than feta
Feta and goat cheese are two of the world's most popular cheeses. They are similar in appearance, being white and creamy, but differ in flavour and texture. Feta has a salty, tangy flavour, while goat cheese has a softer, sweeter taste. Feta is also firmer and more crumbly, whereas goat cheese is typically smoother, softer, and more spreadable.
Goat cheese is traditionally made from 100% goat's milk. It is most common in France, where it is usually aged for a shorter period than feta. While feta must be aged for at least two to three months, many variants of goat cheese are ready for consumption soon after being formed and salted. Other variants of goat cheese can be aged for longer, with some being matured for a month or more.
The longer goat cheese is aged, the stronger its flavour becomes. However, ageing goat cheese will not make it taste saltier. Instead, the flavour will increase in complexity.
Feta, on the other hand, is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. According to regulations, feta must contain at least 70% sheep's milk and no more than 30% goat's milk. It is often submerged in brine and left to ripen for several weeks at room temperature, followed by two months in the refrigerator.
The differences in production methods and milk varieties contribute to the distinct flavours and textures of feta and goat cheese.
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Goat cheese is popular in France, Greece, Italy, the UK, and more
Goat cheese is made from goat's milk and is usually experienced as soft and sweet in flavour. It is often sold in a log shape and mixed with herbs or spices. While goat cheese is produced around the world, it is especially popular in France, Greece, Italy, the UK, and more.
In France, goat cheese is very common and is usually aged for a shorter period of time than other cheeses. The French also have a name for goat cheese: "fromage de chèvre". Trying both young and aged goat cheeses in France provides a very different experience of the taste of goat cheese.
In Greece, Anthotyros is a traditional fresh cheese made from whey using the whey from kefalotyri or graviera production and can be made from goat's milk. Manouri is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk. Formaela is a hard cheese produced exclusively in Arachova, Greece.
In Italy, goat's milk is used to make Robiola, an Italian soft-ripened cheese of the Stracchino family. Caciotta is another type of cheese produced in Italy from the milk of goats, among other animals.
In the UK, goat's milk is used to make cheeses such as Pantysgawn, a Welsh goat's milk cheese, and Gevrik, a Cornish goat's milk cheese.
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Frequently asked questions
Goat cheese is not as salty as feta cheese, which is known for its saltiness. Goat cheese is usually experienced as soft and sweet in flavor.
Goat cheese is traditionally made from 100% goats' milk.
Goat cheese is predominantly made in France, Greece, Italy, the United Kingdom, Norway, China, Australia, Spain, and Portugal.
Goat cheese has a tart flavor and a creamier mouthfeel than feta. It also has fresh, bright lemony notes.
