Differences between Feta Cheese and Goat Cheese
Contents
Feta Cheese vs. Goat Cheese[edit]
Feta and goat cheese are two distinct types of soft, white cheeses that are often mistaken for one another. While they share some visual similarities and can be used in comparable culinary applications, they differ significantly in their milk source, origin, production process, flavor, and texture.[1][2] Authentic Feta is a protected designation of origin (PDO) product, meaning it must be produced in specific regions of Greece using primarily sheep's milk.[1][3][4] Goat cheese, known as chèvre in French, is a broader category of cheese made exclusively from goat's milk and is produced worldwide. [1][5]
Comparison Table[edit]
| Category | Feta Cheese | Goat Cheese |
|---|---|---|
| Milk Source | Primarily sheep's milk (at least 70%), with up to 30% goat's milk allowed for PDO Feta. [1][2] | 100% goat's milk. |
| Origin | Greece (PDO protected). [3] | Global, with a strong tradition in France. |
| Texture | Crumbly and slightly grainy. [5] | Soft, creamy, and spreadable, especially at room temperature. |
| Flavor | Salty and tangy. [5] | Tangy and earthy, sometimes described as "goaty". |
| Production | Curds are pressed into blocks, salted, and then aged in a salt brine for at least two months. [5] | Production methods vary widely, from fresh, unripened cheese to aged varieties. It is generally not aged in brine. |
| Common Uses | Crumbled in salads (e.g., Greek salad), baked in pastries (e.g., spanakopita), and used in pasta dishes. | Spread on bread and crackers, used in tarts and quiches, and added to salads and pasta sauces. |
| Nutritional Profile (per 100g) | Lower in calories and fat, but higher in sodium and calcium. Contains approximately 264 kcal and 14g of protein. | Higher in calories, fat, and protein. Contains approximately 364 kcal and 22g of protein. |
Production and Regulation[edit]
The production of Feta is legally defined and protected within the European Union. To[4] be called Feta, the cheese must be made in mainland Greece or the prefecture of Lesbos from the milk of local sheep and goat breeds. The[3] process involves pressing the curds, cutting them into blocks, and maturing them in a salt brine solution. This brining process contributes significantly to Feta's characteristic salty taste and crumbly texture. [5] Goat cheese production is not restricted by geographical origin and encompasses a wide variety of styles. The[1] process typically involves coagulating goat's milk with acid or rennet, draining the whey, and then shaping the remaining curds. Goat cheeses can be sold fresh and soft or aged for weeks or months, which develops a firmer texture and more intense flavor. Unlike Feta, it is not traditionally aged in brine.
Culinary Applications[edit]
Both cheeses are versatile ingredients in the kitchen. Feta is a key component of Greek and Mediterranean cuisine, famously used in Greek salads, spanakopita (spinach pie), and baked pasta dishes. Its firm, crumbly texture holds up well when cooked.
Goat cheese's creamy consistency makes it suitable for spreading on crostini, dotting on pizzas, or mixing into pasta sauces and dips. It is often paired with fruits like figs and pears, or drizzled with honey. While they can sometimes be used interchangeably in recipes, the difference in saltiness and creaminess will alter the final dish.
References[edit]
- ↑ 1.0 1.1 1.2 1.3 1.4 "cheesesoul.com". Retrieved December 16, 2025.
- ↑ 2.0 2.1 "cheesehouse.com". Retrieved December 16, 2025.
- ↑ 3.0 3.1 3.2 "kolios.gr". Retrieved December 16, 2025.
- ↑ 4.0 4.1 "europa.eu". Retrieved December 16, 2025.
- ↑ 5.0 5.1 5.2 5.3 5.4 "henriwillig.com". Retrieved December 16, 2025.
