Goat Cheese Or Feta: The Soup Conundrum

Feta and goat cheese are both popular cheeses with distinct characteristics. They differ in terms of milk source, texture, taste, and nutritional content. Feta is traditionally made from sheep's milk or a combination of sheep and goat's milk, while goat cheese is produced solely from goat's milk. Feta has a crumbly, dry texture and a salty, tangy, and sometimes bitter flavour. On the other hand, goat cheese is smoother, creamier, and less salty, with a tangier, more savoury taste. When it comes to nutrition, feta is generally considered the healthier option due to its lower calorie content, but goat cheese contains less lactose and is richer in protein. With these differences in mind, which cheese is better in soup ultimately depends on individual taste preferences and specific health considerations.

Explore related products

Feta Cheese, Mt Vikos, 7 oz. (4 pack)

$41.89

Dairyland Sut diyari Goat Cheese 1Kg - Halal Goat Feta Cheese 2.2lb in Brine

$34.98

Whole Foods Market Goat Cheese Crumbles, 6 oz

$5.99

Roussas Authentic Feta Cheese in Brine, Sheep & Goat Milk, 1kg (2.2 lbs)

$58

Sheep's Milk White Cheese (Feta) – 2lb

$32.9

Valbreso French Feta Cheese - 21.4 oz

$31.2 $32.99

Nutritional value

Goat cheese and feta cheese have distinct nutritional profiles. Feta cheese contains probiotics, which are a type of healthy bacteria that can kill harmful bacteria such as E. coli or Listeria. It is rich in calcium and has more cholesterol, sodium, and carbohydrates than goat cheese. Feta is also the preferred option for those on a weight-loss diet as it has fewer calories than goat cheese. However, due to the higher cholesterol and sodium content in feta, those with heart conditions are advised to opt for goat cheese.

Goat cheese, on the other hand, is higher in calories, protein, and saturated fat. It contains less lactose than many other cheeses, making it a better option for those with lactose intolerance. The flavour of goat cheese is also influenced by the diet of the goats, resulting in a tangier taste when the goats consume natural grass.

In terms of fat content, both cheeses are similar, but goat cheese generally contains slightly more fat per ounce, including saturated fat. The total fat content depends on the production methods.

Both cheeses are white and creamy, with feta being chunkier and more crumbly, while goat cheese is smoother and spreadable, resembling cream cheese in texture and taste.

Taste and texture

When it comes to taste and texture, both feta and goat cheese have distinct characteristics. Feta cheese is known for its salty and tangy flavour, often with a bitter taste. It has a crumbly and dry texture, similar to blue cheese or ricotta salata, and can be pungent and sharp. The French and Bulgarian varieties of feta are known to be creamier, while Greek feta is considered the "real" feta and tends to be more crumbly.

Goat cheese, on the other hand, is milder in flavour with a creamy texture and a slightly sharp aftertaste. It is spreadable, almost like cream cheese, and has a smoother, less salty taste compared to feta. The most common variety of goat cheese is semi-soft and crumbly, while harder goat cheeses are similar to Parmesan and can be grated or shaved. Goat cheese is also known to have a distinctive tangy flavour, with some describing it as earthy and gamy, depending on the diet of the goats providing the milk.

In terms of texture, feta tends to be chunkier and can feel slimy to the touch due to its brine ageing process. Goat cheese, while also crumbly, is generally smoother and less salty. It is important to note that the taste and texture of these cheeses can vary based on their production methods and places of origin.

Both feta and goat cheese have their unique taste and texture profiles, and the preference between the two ultimately comes down to individual taste preferences and intended culinary use.

Health benefits

Feta and goat cheese are both white cheeses that contain goat's milk. However, they have distinct differences in terms of their health benefits.

Goat cheese is rich in probiotics, a healthy type of bacteria. Probiotics compete with unhealthy bacteria in the intestines, improving immune system function and reducing the likelihood of illness. Goat cheese is also a good source of calcium, an essential nutrient for bone, teeth, and organ health. A diet high in calcium can help prevent osteoporosis and other bone disorders. Goat cheese is also a good source of selenium, a trace mineral that helps the body break down DNA-damaging peroxides, lowering the risk of cancer, thyroid disease, and cardiovascular disease. Goat cheese is also a good source of protein, vitamins, minerals, and healthy fats, including medium-chain fatty acids, which can improve satiety and benefit weight loss. Goat cheese contains less lactose than many other cheeses, so it may be a better option for people with lactose intolerance.

Feta cheese is a good source of calcium, protein, and essential vitamins. It also contains phosphorus, which may help maintain bone density. Feta also contains gut-friendly bacteria, or probiotics, which may aid digestion and support immune system function. However, feta cheese is high in sodium and saturated fat, so it should be consumed in moderation. Excessive sodium can contribute to high blood pressure, which is linked to ongoing health issues like kidney disease, stroke, and heart disease.

Explore related products

Deli Fresh Barrel-Aged Greek Feta Cheese, approx. 16oz (1lb)

$14.94

VIOLIFE Just Like Feta Block, 8.1 OZ

$5.74 $6.89

Authentic Traditional Greek Roussas Feta Cheese - PDO Certified, Made with Sheep and Goat's Milk, 4.4 lbs

$86.75

Roussas Greek Feta Cheese, 1 kg (2.2 lb)

$33.34

French Feta Cheese, Easy-Open Tin, 600g

$31.99 $33.75

Ezine Goat's Feta – 12.3oz (Tahsildaroglu Ezine Keçi Peyniri – 350g)

$29.94

Culinary uses

When it comes to culinary uses, both feta and goat cheese have their unique applications.

Feta cheese is a popular ingredient in Greek, Mediterranean, and Italian cuisines, especially in salads. It is also commonly used in French dishes and pairs well with dressings, sauces, and greens. Feta's crumbly texture and salty, tangy, and sometimes bitter flavour make it an ideal cheese to crumble over dishes. It is also used in soups and appetisers or in cheese fondue.

On the other hand, goat cheese is a versatile cheese that can be used in a variety of dishes. Its creamy texture and mild, earthy, and tangy flavour make it a good substitute for cream cheese. It pairs well with dried fruits, nuts, and seeds, as well as light vinaigrettes, making it a tasty addition to salads. Goat cheese is also commonly used in heavier, savoury meals and can be grated or shaved when in a harder form. It is also a good option for those with lactose intolerance, as it contains less lactose than other cheeses.

When choosing between feta and goat cheese for a soup, consider the desired flavour profile and texture. Feta cheese will add a salty, tangy, and crumbly element to the soup, while goat cheese will contribute a milder, creamier texture and flavour.

In terms of health benefits, feta cheese is rich in calcium and probiotics, which can aid in bone health and digestion. On the other hand, goat cheese is a good source of protein and essential nutrients. It is also lower in lactose, making it a better option for those with lactose intolerance.

Cheese production

Feta and goat's cheese are both white cheeses that contain goat's milk, but they have distinct differences in terms of production, flavour, and texture. This, in turn, will affect their suitability for soups and other dishes.

Feta Cheese Production

Feta is a traditional Greek cheese made mainly from sheep's milk, or a mixture of sheep and goat's milk. To make feta, the curds are separated from the whey and compacted into blocks. The blocks are then aged in brine for at least two months, which gives the cheese its firm texture and salty flavour. Feta is a soft cheese with small or no holes and no skin. It is crumbly with a slightly grainy texture. The EU PDO for feta requires a maximum moisture of 56%, a minimum fat content in dry matter of 43%, and a pH range of 4.4 to 4.6.

Goat Cheese Production

Goat cheese, or chèvre, is made entirely from goat's milk. It ranges from soft and fresh to hard and aged, with the most common variety being semi-soft and slightly spreadable. Harder goat cheeses can be grated or shaved, similar to Parmesan. Goat cheese is produced using the milk of domestic goats, and the flavour will depend on the diet of the goats. Many goats consume natural grass, which gives the cheese an earthy, gamy taste. Goat cheese production varies from fresh, soft varieties to more mature, harder forms.

The choice between feta and goat's cheese depends on personal taste preferences and the intended culinary use. Feta has a crumbly texture and a salty, sometimes spicy flavour, which could work well in soups. Goat cheese is milder, with a creamy texture and a slightly sharp aftertaste, making it a good melting cheese. It could be a good option for soups where a milder flavour is desired. Goat cheese also contains less lactose than many other cheeses, so it may be a better option for people with lactose intolerance.

Frequently asked questions