Bushra Griffith
Feta and goat cheese are two popular cheeses with distinct characteristics. Feta, a traditional Greek cheese, is typically made from sheep's milk or a combination of sheep and goat's milk. It has a crumbly texture and a salty, tangy, and sometimes spicy flavour. On the other hand, goat cheese, also known as chèvre, is produced using only goat's milk. It has a milder, creamier texture and a slightly sharp, earthy, and savoury flavour. The production methods, texture, flavour profiles, and health benefits of these two cheeses differ significantly, making them unique in their own right.
| Characteristics | Values |
|---|---|
| Texture | Feta: Crumbly, dry, difficult to spread. Goat: Creamy, spreadable, doesn't crumble |
| Taste | Feta: Salty, tangy, pungent, sharp. Goat: Mild, sweet, earthy, slightly gamy |
| Colour | Both are white |
| Consistency | Feta: Soft. Goat: Semi-soft, fresh to hard and aged |
| Ageing | Feta: Aged at least 2-3 months. Goat: Fresh or aged |
| Milk | Feta: Sheep's milk or a mixture of sheep and goat's milk. Goat: Goat's milk |
| Origin | Feta: Greek. Goat: French |
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What You'll Learn
Goat feta cheese is made from 100% goat's milk
Goat feta cheese is a type of white cheese with a soft and spreadable consistency. It is aged in brine, which gives it a salty flavour and a firm texture. The cheese is typically sold in block-like shapes or logs, often mixed with herbs or spices. Unlike feta cheese, which is crumbly and dry, goat feta cheese is similar to cream cheese in texture and does not crumble easily.
Goat feta cheese is a versatile ingredient that can be used in a variety of dishes. It can be whipped into a dip or spread on crostini. It is a popular addition to meat and cheese boards, pairing well with dried fruits, nuts, seeds, and a light olive oil vinaigrette. The cheese is also commonly used in salads, particularly those of Mediterranean, Greek, and Italian cuisines.
Goat feta cheese is a good option for those with lactose intolerance, as goat cheese contains less lactose than many other cheeses. It is also a rich source of protein and essential nutrients. The production process of goat feta cheese involves warming the goat's milk and adding rennet and bacteria culture to curdle the milk. The resulting curds are then separated from the whey and strained until a creamy consistency is achieved.
The distinct flavour and texture of goat feta cheese make it a unique ingredient, different from feta cheese, which is primarily made from sheep's milk. The higher proportion of goat's milk in feta cheese gives it a saltier and more pungent taste. Goat feta cheese, on the other hand, offers a milder and smoother flavour profile, making it a preferred choice for those who enjoy a less intense cheese experience.
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Feta is a Greek cheese, traditionally made from sheep's milk
Feta is a versatile cheese that can be used in many dishes. It can be whipped into a dip with fresh herbs, garlic, and other seasonings, or crumbled into another dairy base such as sour cream or Greek yogurt for a chunky dip. It is a popular addition to meat and cheese boards, and pairs well with Mediterranean, Greek, and Italian salads. Feta is also commonly used in Greek dishes such as Spanakopita, a puff pastry filled with feta cheese, spinach, and spices.
While feta and goat cheese are both white, soft, and creamy cheeses, they have distinct differences. Goat cheese, or chèvre, is made from 100% goat's milk and has a milder, sweeter, and more earthy flavour than feta. It has a creamy texture and a slightly sharp aftertaste. Unlike feta, goat cheese is spreadable, and while it can crumble, it does not crumble as easily as feta. Goat cheese is also more versatile in terms of production, with some varieties being ready for consumption soon after the cheese is formed, and others being aged for a month or more.
The choice between feta and goat cheese depends on personal taste preferences and the intended culinary use. Both cheeses have their own unique characteristics and offer various health benefits.
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Feta has a salty, tangy taste
Feta cheese, a Greek staple in the Mediterranean diet, is known for its salty and tangy flavour. It is typically made from sheep's milk, or a mixture of sheep's and goat's milk, with the latter not exceeding 30%. The process of ripening feta in brine for at least two to three months gives it its distinctive salty taste and firm texture. Feta is a soft cheese, but it has a dry and crumbly texture, similar to blue cheese or ricotta salata. Its flavour can range from mild to sharp, with a pungent and acidic profile.
Goat cheese, on the other hand, is made entirely from goat's milk. It has a milder, creamy texture and a slightly sharp aftertaste. Unlike feta, goat cheese is spreadable, almost like cream cheese, and does not crumble easily. The dominant flavour in goat cheese is often described as soft and sweet, with a distinctive tanginess that can vary based on the age of the cheese. The longer the goat cheese is aged, the stronger and more complex its flavour becomes.
The differences in the milk used and the production processes give feta and goat cheese their unique flavours and textures. Feta, with its salty and tangy taste, is a popular ingredient in Mediterranean, Greek, and Italian cuisines, often used in salads, dips, or cooked dishes like Spanakopita, a Greek puff pastry filled with feta, spinach, and spices. Goat cheese, with its creamy texture and mild flavour, is versatile and pairs well with sweet and savoury ingredients, such as dried fruits, nuts, seeds, and honey.
While both cheeses have distinct characteristics, they are often confused due to their similar appearances and shared category as fresh cheeses. However, their flavours and textures offer unique culinary experiences, with feta's salty and tangy notes providing a sharper, more pungent taste sensation.
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Goat cheese is milder, with a creamy texture
Feta and goat cheese are both white cheeses that contain goat's milk. However, they have distinct differences in terms of taste, texture, and production.
Goat cheese, also known as chèvre, is made entirely from goat's milk. It has a creamy texture and a milder taste compared to feta. The production of goat cheese can vary, with some being ready for consumption soon after the cheese is formed and salted, while others can be aged for a month or longer. The longer the goat cheese is aged, the stronger its flavour becomes. The flavour of goat cheese ranges from soft and sweet to earthy and gamey, depending on the goats supplying the milk. It is spreadable, almost like cream cheese, and does not crumble easily.
Feta, on the other hand, is a traditional Greek cheese that mainly uses sheep's milk, with up to 30% goat's milk. It has a crumbly texture and a salty, tangy, and sometimes spicy flavour. Feta is aged in brine for at least two to three months, which contributes to its distinctive characteristics. The ripening process in brine gives feta its firm texture and salty flavour. Feta is known to be more pungent and sharp in taste compared to goat cheese.
Both cheeses can be used in a variety of dishes, such as dips, meat and cheese boards, crostini, and salads. They can be paired with fresh herbs, garlic, and other seasonings, or enjoyed with dried fruits, nuts, seeds, and a light olive oil vinaigrette.
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Goat cheese is spreadable, feta is not
Feta and goat cheese are both white cheeses that contain goat's milk. However, they have distinct differences in terms of taste, texture, and spreadability.
Goat cheese, or chèvre, is made entirely from goat's milk, while feta is primarily made from sheep's milk, with up to 30% goat's milk. This difference in milk content contributes to the unique flavour and texture of each cheese.
Goat cheese has a milder, creamy texture and a slightly sharp aftertaste. It is spreadable, almost like cream cheese, and does not crumble easily. The production of goat cheese varies from fresh, soft varieties to more mature, harder forms. The spreadability of goat cheese also depends on its age, with softer, fresher goat cheese being more spreadable than harder, aged varieties.
On the other hand, feta has a crumbly texture and a salty, tangy, and sometimes spicy flavour. Feta ages in brine, which gives it its firm texture and salty taste. Unlike goat cheese, feta does not spread easily due to its dry and crumbly nature, similar to blue cheese or ricotta salata.
When choosing between feta and goat cheese, consider not only the desired taste and texture but also individual health needs and dietary preferences. For example, feta is rich in calcium and probiotics, promoting bone health and digestion, while goat cheese contains less lactose, making it a better option for those with lactose intolerance.
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Frequently asked questions
Feta is a Greek type of cheese that mainly uses goat's milk, although sometimes feta cheese contains a mixture of both goat's milk and sheep's milk. According to regulations, no more than 30% of a feta cheese's milk can come from goats; at least 70% of the milk must be sheep's milk.
Feta has a crumbly texture and a salty, sometimes spicy and tangy flavor. The ripening process in brine contributes to these characteristics.
Goat cheese, or chèvre, is made entirely from goat's milk. It is milder than feta, with a creamy texture and a slightly sharp aftertaste. Goat cheese is spreadable almost like cream cheese, while feta is difficult to spread.
If you're buying cheese in a shop and there's no shopkeeper to advise on flavor, remember that the outside rind of a goat cheese becomes progressively darker with age. If you’d like a young goat cheese, choose the whitest rind you see; the darker rinds have more mature goat cheeses inside.
