Kamil Perry
Feta and goat cheese are two popular cheeses with distinct characteristics. While feta is traditionally made from sheep's milk, it can also be made from a combination of sheep, goat, or cow milk. On the other hand, goat cheese is primarily made from goat's milk. These different milk sources give each cheese its unique flavour and texture. Feta has a crumbly, salty, and tangy taste, while goat cheese is milder and creamier with a slightly sharp aftertaste. With regards to health, both cheeses are good sources of protein, calcium, and healthy fats. So, when it comes to determining which feta cheese is the healthiest, the type of milk used, whether it be cow, goat, or sheep, may play a role in its nutritional profile.
| Characteristics | Values |
|---|---|
| Feta Cheese | Made from sheep's milk or a combination of sheep and goat's milk. In the US and other non-EU countries, feta may also be made with cow's milk. |
| Goat Cheese | Made entirely from goat's milk. |
| Taste | Feta has a salty and tangy taste. Goat cheese is milder with a slightly sharp aftertaste. |
| Texture | Feta has a crumbly texture. Goat cheese is creamy. |
| Colour | Both cheeses are white. |
| Ageing | Feta is aged in brine for at least two to three months. Goat cheese is aged for a shorter period, and the flavour gets stronger with ageing. |
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What You'll Learn
Feta is traditionally made from sheep's milk
Feta is a Greek cheese that is traditionally made from sheep's milk. In fact, according to EU legislation, only cheeses produced in a traditional way in particular areas of Greece, and made from sheep's milk or a mixture of sheep's and goat's milk, can be called feta. This Protected Designation of Origin (PDO) ensures that any product labelled as feta contains at least 70% sheep's milk and no more than 30% goat's milk.
Feta made in Greece is typically crafted from 100% sheep's milk or a combination of sheep's and goat's milk. Traditional feta has a salty and tangy taste and a crumbly texture, which is achieved through the brine curing process. This process involves placing the cheese blocks in wooden or metal containers of liquid salty brine to age for at least two months. The result is a firm, salty texture that is perfect for sprinkling on salads or flatbreads.
While feta is traditionally made from sheep's milk, some varieties may also be made from cow's milk, especially in the US and other countries outside the EU. This is because feta produced outside the EU is not bound by the same regulations and can contain different types of milk. However, it is important to note that this cheese cannot be labelled as "feta" within the EU and Northern Ireland.
When purchasing feta cheese, it is essential to read the labels carefully. If the package does not explicitly state that the cheese is made from sheep's or goat's milk, it is likely made from cow's milk and is not authentic feta. To ensure you are getting traditional feta cheese, look for products that specify the type of milk used and indicate production in Greece or other EU regions.
In summary, traditional feta cheese is made from sheep's milk, and this distinctive ingredient contributes to its salty, tangy flavour and crumbly texture. While variations made from cow's milk may be available, these do not adhere to the traditional production methods of this beloved Greek cheese.
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Feta can also be made from goat's milk
Feta is a Greek cheese traditionally made from sheep's milk. However, feta can also be made from goat's milk, either as a combination of sheep and goat's milk or solely from goat's milk. In the European Union (EU), any product labelled as "feta" must contain at least 70% sheep's milk and no more than 30% goat's milk. This regulation falls under the Protected Designation of Origin (PDO) indication, which ensures that specific products can only come from certain areas and are made with particular ingredients and processes.
Feta made with goat's milk is more common in the EU than in other parts of the world. Outside the EU, feta is often made from cow's milk or a combination of different types of milk. For example, in the United States, most "feta" is made with cow's milk. This is because the PDO regulations do not apply outside of Europe, and US labelling rules allow cow's milk to be listed as just "milk" on ingredient lists, while other types of milk must be identified by animal name.
The inclusion of goat's milk in feta production affects the cheese's flavour and texture. Feta made with goat's milk tends to have a saltier and tangier taste than feta made solely with sheep's milk. In terms of texture, feta can range from firm and crumbly to rich and creamy, depending on the type of milk used.
When purchasing feta, it is essential to read the labels carefully to determine the type of milk used. Many feta cheeses will state the type of milk on the front label, while others may require a closer look at the ingredient list. If the feta is made in Greece, it is safe to assume that it is made with mostly sheep's milk, as per the PDO regulations.
In summary, while traditional feta is made with sheep's milk, the inclusion of goat's milk, either on its own or in combination with sheep's milk, is a common variation in feta production, especially in the EU. The use of goat's milk gives the feta a unique flavour and texture, contributing to its popularity as a versatile and tasty cheese.
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Goat cheese is made from goat's milk
Feta and goat cheese are two distinct types of cheese with different properties, textures, and flavours. While feta is a Greek cheese made from sheep's milk or a mixture of sheep and goat's milk, goat cheese is made entirely from goat's milk.
The production of goat cheese involves using goat's milk to create a variety of textures and flavours. Fresh, unaged goat cheeses, such as chèvre, have a bright white appearance, while aged cheeses may develop a buttery, yellow hue. Goat cheese production includes methods such as acid-set, where milk is allowed to ferment naturally or with added acid, separating the curds from the whey. This process contributes to the tangy character of the cheese.
Goat milk's fat structure, composed of short-chain fatty acids, results in a more homogenized mixture compared to cow's milk. This fat structure may be better suited for individuals with digestive issues. Goat cheese is known for its earthy aroma and bold, tart flavour, with a creamy texture and a slightly sharp aftertaste. It is a versatile cheese that complements summer salads, savoury appetisers, and cheese plates.
In summary, goat cheese is made from goat's milk, and its production, texture, and flavour characteristics set it apart from other cheeses, making it a unique and popular choice for cheese enthusiasts.
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Feta is cured in brine
Feta is a Greek cheese that is cured in brine, a mixture of salt and water. The cheese is placed in wooden or metal containers and aged in brine for at least two months, which gives it a firm texture and a salty flavour. The ripening process in brine contributes to the distinctive characteristics of feta, such as its crumbly texture and salty, sometimes spicy flavour.
Feta cheese in brine is always preferable to pre-crumbled or vacuum-sealed varieties. Crumbled feta is dry, bland, and less tart than feta that has been cured in brine. The brine also improves the shelf life of the cheese, keeping it soft, fresh, and safe for consumption.
When purchasing feta, it is best to buy it in brine, as it will have a better texture, taste, and shelf life. Feta in brine will be smooth and creamy, with a sharp and tangy flavour. It is also possible to make your own brine at home by combining one teaspoon of salt with water.
The cloudy, tangy, slightly acidic liquid that the feta floats in is also a delicious ingredient. Once the cheese has been consumed, the brine can be used to season poultry, make sauces and dressings, or add a salty kick to any dish.
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Feta is a staple in Greek cuisine
Feta has a distinct salty and tangy taste, with a crumbly texture. The ripening process in brine contributes to these characteristics, giving it a firm texture and enhancing its flavour. It is a versatile cheese that can be crumbled, sliced, grilled, or fried, making it a popular addition to various dishes.
In Greece, feta is often made with mostly sheep's milk, as indicated on the packaging label. This traditional variety has a nuttier smell and a salty, tangy, and sometimes spicy flavour. The texture can range from firm and crumbly to rich and creamy, depending on its age.
Feta is commonly used in Greek salads, added to sandwiches, or served alone as table cheese or on a cheese platter. It is a flavorful, creamy cheese that pairs well with summery dishes, such as salads or flatbreads, enhancing their flavour. The versatility of feta extends to appetizers, where it provides a textural contrast, or grilled and fried options for memorable meals.
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Frequently asked questions
Feta is traditionally made from sheep's milk, with some varieties also containing up to 30% goat's milk. Feta produced outside the EU may also contain cow's milk. All three types of milk provide protein, calcium, and healthy fats, so the healthiest option depends on your specific dietary needs and preferences.
The best way to determine the type of milk used in feta cheese is to read the packaging label and ingredient list. Many feta cheeses will state the type of milk used on the front label. If the feta is made in Greece, it is mostly produced with sheep's milk.
Feta has a salty and tangy taste, while goat cheese is often described as soft and sweet. Feta also has a nuttier smell and a crumbly texture due to its brine curing process. Goat cheese has a stronger earthy aroma and a creamy texture.
Feta cheese is typically aged for at least two to three months in a liquid brine solution, contributing to its firm texture and salty flavour. Goat cheese has a shorter aging period, with some variants ready for consumption soon after the cheese is formed and salted. Longer aging can intensify the flavour of goat cheese, making it more complex.
Both feta and goat cheese are versatile and can be used in various dishes. Feta is commonly used in salads, sandwiches, or as a table cheese. It can be crumbled, sliced, grilled, or fried to add texture and flavour to dishes. Goat cheese is a great complement to summer salads, savoury appetisers, and cheese plates.
