Feta is a traditional cheese from Greece, primarily crafted from sheep’s milk or goat’s milk in the European Union. In contrast, other regions, including the United States and various countries, often produce feta using cow’s milk or blends of different milks. This creamy, tangy cheese, which undergoes curing in brine, is an essential component of Greek cuisine and the broader Mediterranean diet. Its versatility shines as it enhances salads, complements sandwiches, or can be savored on its own as table cheese, often featured on cheese platters.

Curious about the specific types of milk that contribute to feta's unique flavor profile? This article delves into the fascinating world of feta cheese, examining the milk varieties it incorporates and drawing comparisons to goat cheese.

How Feta Cheese is Crafted

Feta cheese, a beloved staple in various cuisines, is traditionally crafted from 100% sheep’s milk, although it may sometimes include up to 30% goat’s milk (bakar ka doodh). In the European Union (EU), feta is protected under the Protected Designation of Origin (PDO) regulations, which stipulate that any product labeled as "feta" must consist of at least 70% sheep’s milk and a maximum of 30% goat’s milk.

However, this stringent regulation does not extend to feta produced outside the EU. Consequently, feta made in places like the United States and other regions could potentially incorporate cow’s milk or a blend of various milks, leading to a wider variation in taste and texture. The fascinating process of feta production begins with the introduction of lactic acid bacteria to the milk, a step that sours the milk and kickstarts fermentation. Subsequently, rennet enzymes are introduced to the mixture, facilitating the separation of solid curds from the liquid whey, which is a protein-rich byproduct of cheese-making.

Once the curds have been effectively separated from the whey, they are cut into small cubes and transferred into molds that resemble their final shape. After a period of 24 hours, these feta blocks are carefully removed from the molds, generously salted, and placed into wooden or metal containers to undergo the aging process. Several days later, the feta blocks are transferred once more into new containers filled with a salty brine solution. The feta is left to age in this brine for a minimum of two months, and often much longer, which enhances its flavor and texture.

Feta vs. Goat Cheese

The primary distinction between feta and goat cheese lies in the milk used for their production. Feta is predominantly crafted from sheep’s milk, whereas goat cheese is primarily derived from goat’s milk. Despite this difference, both types of cheese are often characterized as white cheeses that boast a creamy texture, making them popular in various cuisines.

Feta cheese is known for its distinctive nutty aroma and a tangy, salty flavor, which can be attributed to the brining process it undergoes during production. In contrast, goat cheese presents a more pronounced earthy scent and offers a flavorful profile that is both tart and bold, appealing to those who enjoy a more robust taste.

During its creation, feta cheese is typically molded into blocks and may feature small shallow holes throughout, contributing to a slightly grainy texture, and it lacks any rind or skin. On the contrary, goat cheese can be formed into various shapes, such as logs, wheels, or triangular blocks, and it might have an edible rind depending on the specific variety.

The texture of feta can vary significantly, with harder varieties crumbling easily, while softer feta is more spreadable, making it suitable for different culinary applications. Goat cheese also exhibits a range of textures, from hard to soft, allowing for versatility in recipes. These similarities in appearance and texture can often lead to confusion between feta and goat cheese, but their unique flavors set them apart.

Nutritional Comparison

Generally speaking, cheese is recognized as a valuable source of nutrients, particularly protein and calcium. Many types of cheese are also abundant in fatty acids, including conjugated linoleic acid (CLA), a group of fats that research indicates may offer benefits such as reducing the risk of heart disease and assisting in body fat reduction.

Both feta and goat cheeses may contain CLA; however, the methods of production and the duration of aging can influence the amount of CLA retained in the final product. Additionally, the nutritional profile of cheese is often impacted by minor variations in production techniques, such as the choice of milk and salting methods.

Nevertheless, both feta and goat cheese can serve as healthy and nutritious snack options. The table below provides an overview of the nutritional differences between feta and goat cheese, calculated per 100 grams of each cheese.

In conclusion, while feta and goat cheese share certain similarities, they are distinct in that feta is made from sheep’s milk and goat cheese is created from goat’s milk. Both varieties are excellent sources of protein, calcium, and healthy fats, making them valuable additions to a balanced diet.

Feta Cheese Buying Guide

To select the finest feta cheese, it's essential to closely examine the packaging label and the specific ingredients used in its production. Often, the type of milk utilized in creating the cheese is prominently displayed on the front label. However, for some varieties, a detailed look at the ingredient list on the back of the package may be necessary.

If the feta cheese indicates that it was produced in Greece, you can be confident that it predominantly contains sheep’s milk. In contrast, if it does not specify its origin, it might be crafted from cow’s milk or goat’s milk (???? ?? ???). When buying fresh feta from a specialty cheese shop, don’t hesitate to ask an employee for assistance if you are uncertain about the type of cheese you are selecting. This inquiry can provide valuable insights.

The Bottom Line

Feta cheese, a creamy and delectable white cheese, serves as a healthful snack or a delightful addition to various meals. Its unique flavor profile is achieved through curing in a salty brine, which also enhances its nutritional benefits. This cheese is packed with several advantageous nutrients, making it a nutritious choice. While you might find some varieties that include a hint of goat’s milk, opting for feta crafted primarily from sheep’s milk will provide you with the most genuine feta experience.