Randy Chandler
Feta and goat cheese are two of the world's most popular cheeses. Both are white, creamy, and complement a wide array of foods. However, their similarities end there. Feta, a traditional Greek cheese, is made from sheep's milk or a mixture of sheep and goat's milk, while goat cheese is made entirely from goat's milk. Feta is also typically aged for a longer period of time than goat cheese, resulting in a stronger flavour.
| Characteristics | Values |
|---|---|
| Main Ingredient | Feta: Sheep's milk |
| Goat Cheese: Goat's milk | |
| Texture | Feta: Crumbly |
| Goat Cheese: Creamy | |
| Taste | Feta: Salty, pungent, sharp |
| Goat Cheese: Soft, sweet, savoury | |
| Ripening Time | Feta: Minimum 2-3 months |
| Goat Cheese: A few days to several months | |
| Brine | Feta: Submerged in brine |
| Goat Cheese: Not submerged in brine |
Explore related products
Milk type
Feta and goat cheese are two distinct types of cheese, each with its unique characteristics, flavour profiles, and production methods. The type of milk used is one of the primary differences between these two cheeses.
Feta cheese, a traditional Greek cheese, is typically made from sheep's milk or a combination of sheep's and goat's milk. According to regulations, feta must contain at least 70% sheep's milk, and the remaining 30% can be goat's milk. This combination of milk gives feta its characteristic salty, tangy, and sometimes spicy flavour. The process of ripening feta in brine for at least two months also contributes to its distinctive salty taste and firm texture.
On the other hand, goat cheese, also known as chèvre, is made entirely from goat's milk. This cheese has a milder flavour and a creamy texture compared to feta. Goat cheese has a more diverse ripening process, ranging from a few days to several months, resulting in different textures and flavours. While some variants of goat cheese are ready for consumption soon after production, others are aged for a month or more, leading to a stronger and more complex flavour.
The type of milk used in feta and goat cheese not only impacts their flavour and texture but also their nutritional profiles. Both cheeses are good sources of protein and calcium, but goat cheese contains less lactose than other cheeses, making it a suitable option for individuals with lactose intolerance.
Goat Cheese Softness: A Delicate, Creamy Conundrum
You may want to see also
Taste and texture
Feta and goat cheese are both white, soft, creamy, and complement a wide array of foods. However, they differ in taste and texture.
Feta is a traditional Greek cheese made mainly from sheep's milk, or a mixture of sheep and goat's milk. No more than 30% of a feta cheese's milk can come from goats; at least 70% of the milk has to be sheep's milk. It is ripened in brine for a minimum of two to three months, which gives the cheese its characteristic salty, sometimes spicy flavour and firm texture. Feta tends to crumble easily and does not spread easily. It has a pungent, sharp, and acidic flavour.
Goat cheese, on the other hand, is made entirely from goat's milk. It has a more diverse ripening process, ranging from a few days to several months, resulting in different textures and flavours. The longer the goat cheese is aged, the stronger the flavour becomes. However, aging goat cheese will not make it taste saltier, but rather more complex. Goat cheese is spreadable, similar to cream cheese, and does not crumble easily. It has a mild, soft, sweet, and slightly sharp flavour.
Goat Cheese Delights: Perfect Pairing Ideas for Your Palate
You may want to see also
Ageing process
Feta and goat cheese are two distinct varieties of cheese with different ageing processes. Feta cheese is traditionally made in large blocks and undergoes a curdling process, where the curds are placed in a brine solution for several weeks, contributing to its flavour and texture. This process involves removing the whey, resulting in a denser cheese. Feta is typically aged for at least two to three months, with some variants aged for four months or more, which gives it a firm texture and salty, tangy flavour. The longer ageing process also enhances the sharpness and tanginess of the cheese.
On the other hand, goat cheese, or chèvre, has a more diverse ripening process, ranging from a few days to several months. This results in different textures and flavours, from soft and fresh to hard and aged. The ageing process for goat cheese depends on the desired texture and flavour, with some variants ready for consumption soon after the cheese is formed and salted, while others are aged for a month or more. Unlike feta, goat cheese does not age and is typically consumed fresh, contributing to its creamy and spreadable texture. While goat cheese does not become saltier with age, its flavour becomes stronger and more complex.
The difference in ageing processes is also influenced by the type of milk used. Feta cheese is made with sheep's milk or a combination of sheep's and goat's milk, with the proportion of goat's milk not exceeding 30%. This mixture of milks contributes to the unique flavour and texture of feta. The brine solution used in the ageing process further enhances the salty and tangy taste of feta cheese.
In contrast, goat cheese is traditionally made from 100% goat's milk, giving it a distinct tangy flavour due to the natural enzymes present. The production process for goat cheese is similar to that of ricotta, where goat's milk is curdled with an acid or rennet, causing the separation of curds and whey. The curds are then drained, moulded, and allowed to ripen, resulting in a range of textures and flavours.
Both cheeses are considered soft and can be whipped into dips or spreads. However, their ageing processes contribute to their distinct characteristics, with feta having a drier, crumbly texture, and goat cheese being more creamy and spreadable.
Goat Cheese for Beginners: Mildest Flavors to Try
You may want to see also
Explore related products
Culinary uses
Feta and goat cheese are two of the world's most popular cheeses, often used in similar contexts due to their similar appearance and texture. However, they have distinct culinary uses.
Feta is a traditional Greek cheese, with a long tradition of being made in Mediterranean countries. It is typically made from sheep's milk, with up to 30% of goat's milk. It is ripened in brine for at least two months, contributing to its firm texture and salty, tangy flavour. Feta is known to crumble easily and is often used in salads, baked dishes, and as a table cheese. It is commonly used in Greek dishes, such as Greek salads with olives, cooked feta dishes like Spanakopita (a Greek puff pastry filled with feta, spinach, and spices), and casseroles.
Goat cheese, on the other hand, is made entirely from goat's milk. It has a more diverse ripening process, ranging from a few days to several months, resulting in different textures and flavours. Younger goat cheeses are consumed very soon after the cheese is formed and salted, while more mature goat cheeses are aged for a month or more, developing a stronger flavour. Goat cheese is known to have a creamy texture and a mild, slightly sharp, and sweet flavour. It is more spreadable than feta and is versatile in use, commonly used in spreads, hot dishes, and salads.
Both cheeses can be eaten cold or hot and are good sources of protein, calcium, and healthy fats. They also contain conjugated linoleic acid (CLA), which is a group of fats that may offer health benefits such as the prevention of heart disease and a reduction of body fat.
Goat Cheese: A Healthier Alternative?
You may want to see also
Nutritional value
Feta and goat cheese are two of the world's most popular cheeses. They are both good sources of protein, calcium, and healthy fats. However, there are some differences in their nutritional profiles.
Feta cheese is traditionally made from sheep's milk, with some varieties containing up to 30% goat's milk. It is a fresh, white cheese that is a staple of Greek cuisine and has a crumbly texture and a salty, sometimes spicy flavour. The process of ripening feta in brine for at least two months contributes to these characteristics. Feta is rich in calcium and probiotics, which can promote bone health and improve digestion.
Goat cheese, on the other hand, is made entirely from goat's milk. It has a milder, creamy texture and a slightly sharp aftertaste. Goat cheese has a more diverse ripening process, ranging from a few days to several months, resulting in different textures and flavours. The longer goat cheese is aged, the stronger its flavour becomes. It contains less lactose than many other cheeses, making it a good option for those with lactose intolerance. Goat cheese is also a rich source of protein and essential nutrients.
The nutritional value of feta and goat cheese can be influenced by small changes in their production processes, such as the type of milk and salting methods used. The length of time the cheeses are ripened and aged may also affect their nutritional content, particularly the amount of conjugated linoleic acid (CLA), a group of fats that may offer health benefits such as the prevention of heart disease and a reduction of body fat.
Goat Cheese in Australia: Is Pasteurization Mandatory?
You may want to see also
Frequently asked questions
Feta is a Greek cheese made from sheep's milk or a mixture of sheep and goat's milk. Goat cheese, on the other hand, is made entirely from goat's milk.
Feta has a crumbly texture and a salty, tangy, and sometimes spicy flavour. Goat cheese is milder, with a creamy texture and a slightly sharp, earthy, and gamy aftertaste.
Feta is required to be aged for at least two to three months in brine, while goat cheese has a more diverse ripening process, ranging from a few days to several months.
Goat cheese generally contains slightly more fat per ounce than feta. However, the total fat content depends on the production methods.
Feta is commonly used in Greek salads and baked dishes, while goat cheese is versatile and can be used in spreads and hot dishes.
