Patrick Oconnell
Feta and goat cheese are two of the world's most popular cheeses, and it is common to confuse the two. Feta is a Greek cheese that is typically made from sheep's milk, but it can also be made from a combination of sheep, goat, or cow's milk. Goat cheese, on the other hand, is traditionally made from 100% goat's milk. Goat cheese is considered a dairy product, and while it is generally suitable for people with lactose intolerance, some individuals may still experience adverse reactions. Feta, being made from a combination of different types of milk, may pose more problems for those with lactose intolerance.
| Characteristics | Values |
|---|---|
| Feta cheese | Traditionally made with sheep's milk, but can also be made with a combination of sheep, goat, or cow's milk |
| Goat feta cheese | Made with goat's milk, though some types of feta can contain up to 30% goat's milk |
| Lactose content | Goat's milk contains 10% less lactose than cow's milk |
| Taste | Feta is known for its salty and tangy taste, while goat cheese is often described as soft and sweet |
| Texture | Feta can range from firm and crumbly to rich and creamy, while goat cheese is typically on the "soft" side |
| Aging | Feta must be aged for at least two to three months, while goat cheese can be consumed soon after production or aged for a longer period |
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What You'll Learn
Feta is a Protected Designation of Origin (PDO) product in the EU
The PDO status also means that feta can only be produced using sheep's milk or a blend of sheep and goat's milk, with a maximum of 30% goat's milk. The milk may be pasteurised or not, but most producers now use pasteurised milk. If pasteurised milk is used, a starter culture of microorganisms is added to replace those naturally present in raw milk that are killed during pasteurisation. These organisms are required for acidity and flavour development.
The production of feta is governed by strict European quality and safety specifications, which include a maximum moisture content of 56% and a minimum fat content in dry matter of 43%. Feta must also be matured for at least 2 months, which gives it a unique taste profile with a full flavour, rich aromas, white colouring, and a soft structure.
The PDO status of feta ensures that consumers are buying a quality product that is safe, authentic, and compliant with all relevant food safety and quality standards. It also guarantees that the product is traceable back to its defined geographical area of production.
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Goat cheese is traditionally made from 100% goat's milk
Goat's milk is naturally homogenized, meaning that the fat globules are smaller than those in cow's milk and remain suspended in the milk. This is why goat's milk doesn't separate in the same way that cow's milk does. Goat's milk also contains 10% less lactose than cow's milk, and carries the protein A2, whereas most cow's milk contains the protein A1, which can be difficult for humans to digest.
Because of these differences, many people who are intolerant to cow's milk can consume goat's milk without problems. However, it is important to note that all natural dairy products contain lactose, and that people with severe intolerances or allergies should exercise caution when trying new dairy products.
Feta and goat cheese are both white and creamy, with salty and tangy flavours. However, goat cheese is usually described as having a softer, sweeter flavour than feta. Feta is also typically aged for longer than goat cheese, with a minimum ageing time of two to three months, whereas some goat cheeses are ready for consumption soon after the cheese has been formed and salted.
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Feta is made from sheep's milk, with up to 30% goat's milk
Feta is a Greek brined white cheese that is traditionally made from sheep's milk. However, it can also be made from a combination of sheep's and goat's milk, with up to 30% goat's milk. This combination of sheep and goat milk is common in the Eastern Mediterranean and has been used since ancient times. In fact, the earliest documented reference to cheese production in Greece dates back to the 8th century BC, and the technology used to produce feta from sheep and goat milk is similar to that used in ancient times.
Feta made and sold within the European Union (EU) falls under 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 protection does not apply to feta produced and sold outside the EU, so feta made in other regions may contain cow's milk or a combination of different types of milk.
The main difference between feta and goat cheese is the type of milk used. While feta is mostly made with sheep's milk, goat cheese is primarily made with goat's milk. Feta has a nuttier smell and a tangy and salty taste, likely due to the brine curing process. In contrast, goat cheese has a stronger, earthier aroma and a bolder, tart flavour. Both cheeses are good sources of protein, calcium, and healthy fats, and they have a creamy mouthfeel.
It is important to note that feta is generally not recommended for individuals with lactose intolerance, as it contains lactose. However, some people who are intolerant to cow's milk may be able to consume goat's milk or feta made with goat's milk without experiencing the same issues. Nonetheless, it is always advisable to consult a physician before introducing new dairy products to your diet if you have an intolerance or allergy.
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Goat's milk has 10% less lactose than cow's milk
Goat's milk is also a good source of protein, calcium, potassium, phosphorous, magnesium, and vitamin A. It has a stronger, sweeter, and more pungent flavor than cow's milk due to the presence of short-chain fatty acids. This distinct taste gives goat's milk a higher fat and calorie content compared to cow's milk.
The lower lactose content in goat's milk makes it a viable option for individuals with lactose intolerance. However, it is important to note that goat's milk is not completely lactose-free, and those with severe intolerance or allergies should exercise caution. Before introducing goat's milk into their diet, they must consult their physician.
Goat's milk cheese, or goat cheese, is a dairy product. Feta cheese, in particular, is traditionally made using sheep's milk but can also be made with goat's milk or a combination of the two. Feta has a salty and tangy taste with a firm and crumbly texture.
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Goat cheese is usually aged for a shorter period than feta
Goat cheese is a dairy product, and it is usually made from 100% goat's milk. Goat's milk is known to be more easily digestible than cow's milk, as it has 10% less lactose and smaller fat globules. Goat cheese is also known as "chèvre", and it is usually aged for a shorter period than feta. While feta must be aged for at least three months, goat cheese is often ready for consumption soon after it has been formed and salted.
Feta is a traditional Greek cheese that has been a staple of Mediterranean diets for thousands of years. It is made from sheep's milk or a mix of sheep's and goat's milk. According to regulations, no more than 30% of feta cheese's milk can come from goats; at least 70% must be sheep's milk. Feta is aged in brine, which gives it a salty, tangy flavour. The longer feta is aged, the firmer and grainier it becomes.
Goat cheese, on the other hand, does not have the same salty taste as feta. It is known for its soft, sweet, and earthy flavour, which reflects goats' grass-based diet. The longer goat cheese is aged, the stronger and more complex the flavour becomes, but it does not become saltier. Goat cheese has a creamy mouthfeel and a smooth, soft texture that makes it easily spreadable at room temperature. When chilled, it becomes crumbly.
Both cheeses are white in colour and on the softer side of the cheese spectrum. They are both high in fat, but goat cheese often has a bit more fat per ounce. They are also quite versatile, complementing a wide array of foods, from salads to pizzas. However, their similarities end there, as their flavours are quite distinct from one another.
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Frequently asked questions
Yes, goat feta cheese is a dairy product. Feta is traditionally made using sheep's milk but can also be made using goat or cow's milk, or any combination of the three.
No, they are not the same. While feta is traditionally made from sheep's milk, goat cheese is made from 100% goat's milk. Feta is also usually submerged in brine, whereas goat cheese is not.
It depends. Goat's milk does contain 10% less lactose than cow's milk, and some people who are intolerant to cow's milk can consume goat's milk with little to no problems. However, it is important to note that all natural dairy products contain lactose, and everyone's body is different. It is always best to consult a doctor before introducing new foods to your diet.
Feta has a salty and tangy taste. Its profile can vary depending on the producer, region, type of milk used, and how long it has been aged.
In the European Union, feta is a Protected Designation of Origin (PDO) product. To be certified, it must come from certain areas in Greece and use milk from local sheep and goats.
