And now…the best feta cheese recipes worth trying! Bulgarian feta is also made from 100 percent sheep's milk, and it's also creamy, but is saltier than French feta. Feta cheese is a Greek cheese made from sheep and goat’s milk. The best way to determine the type of feta you’re buying is to look closely at the packaging label and the ingredients used to make the cheese. The cheese is cured in a salty brine and is rich in a few beneficial nutrients. Otherwise, the feta could be made with cow’s or goat’s milk. According to Cheese.com, traditional feta cheese is made from 70% sheep's milk and 30% goat's milk.However, it is not uncommon for feta to be made solely using sheep's milk. In Bronze Age Canaan, cheese may have been among the salted foods shipped by sea in ceramic jars, so rennet-coagulated white cheeses similar to feta may have been shipped in brine, but there is no direct evidence for this. Feta contains milk from sheep and goat in ratio 70:30, while goat cheese contains 100% goat milk. [15] In the late 15th century, an Italian visitor to Candia, Pietro Casola, describes the marketing of feta, as well as its storage in brine. Get as heart-healthy as Greece, Italy, and the rest of the Mediterranean with these fantastic regional recipes. Foods to eat, foods to avoid and a sample Mediterranean menu for one week. [1] Because of the decision by the European Union, Danish dairy company Arla Foods changed the name of its white cheese products to Apetina, which is also the name of an Arla food brand established in 1991. Here is a detailed review of its nutrition facts, health effects and how to…, Cheese comes in hundreds of different varieties and flavors, and you may wonder which ones are healthiest. Bulgarian Feta however, is creamier and a tad less salty with a tangy finish. [28], Feta, as a sheep dairy product, contains up to 1.9% conjugated linoleic acid (CLA), which is about 0.8% of its fat content. Cheese is best enjoyed fresh to maximize its flavor and texture, but sometimes it’s not feasible to use large amounts within the use-by date. Feta from cow milk develops a cheese with a slightly more firm texture. Feta may be eaten raw or cooked. Feta cheese is made with sheep's milk or a blend of sheep and goat's milk. However, this protection doesn’t apply to feta cheese produced and sold outside the EU. Traditionally, feta is a sheep's milk cheese. Goat cheese is made from pure goat milk, and no other type of milk is used. Feta dries relatively quickly even when refrigerated; if stored for longer than a week, it should be kept in brine or lightly salted milk. It has a mildly tangy flavour with sweet undertones and a creamy texture. Pastures of Eden Israeli feta cheese Premium quality our feta isn’t just authentic; it’s also of the best quality. The European Commission gave other nations five years to find a new name for their feta cheese or stop production. High-quality feta should have a creamy texture when sampled, and aromas of ewe's milk, butter, and yoghurt. – Feta's Description", "Evaluation of the CAP Policy on Protected Designations of Origin (PDO) and Protected Geographical Indications (PGI): Final Report", "Feta Unbound: Greek Cheese Triumphs in Court", "Greece wants changes to EU-Canada trade deal to protect "feta" name", Official Journal of the European Union 2017, General Secretariat of the Council of the European Union, "Protection of the Geographical Indication of Feta Cheese in the Context of the EU-Canada Comprehensive Economic and Trade Agreement (CETA) — Request from the Greek Delegation", "Feta Cheese Row Sours EU-Canada Trade Deal", "Φέτα: Τι προσφέρει και τι κινδύνους κρύβει – Διατροφικά στοιχεία", "My big fat Greek functional food - probiotic feta could become a big cheese", "Cheese, feta Nutrition Facts & Calories", "Comprehensive Economic and Trade Agreement (CETA)", "A comparative study of fatty acid composition and CLA concentration in commercial cheeses", List of Greek Protected Designations of Origin cheeses, https://en.wikipedia.org/w/index.php?title=Feta&oldid=994634375, Greek products with protected designation of origin, Cheeses with designation of origin protected in the European Union, Short description is different from Wikidata, Articles containing Persian-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 16 December 2020, at 19:00. Since 2002, feta has been a protected designation of origin in the European Union. Feta cheese contains a more substantial content of sheep’s milk than goat milk. Feta has a nuttier smell and a taste that’s tangy and salty, likely due to the brine curing process it undergoes. Feta and goat cheese have some similarities but also differ, since feta is made from sheep’s milk and goat cheese is made from goat’s milk. In the mouth it is tangy, slightly salty, and mildly sour, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness. The Milky, Cheesy Truth. When the pasteurized milk has cooled to approximately 35 °C (95 °F),[5][6] rennet is added and the casein is left to coagulate. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. Greek feta is considered "real" feta. It is a … It is formed into large blocks, and aged in brine. A primitive form of feta is even mentioned in the Odyssey, where the hero Odysseus takes the cheese made by the cyclops Polyphemus whilst escaping from his cave. Traditionally, the Greeks use sheep or goat's milk. EU legislation limits the name feta to cheeses produced in the traditional way in particular areas of Greece, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area. How hard or soft feta is can vary. American Feta on the other hand, is less creamy and tangy in taste. Last medically reviewed on June 11, 2020, Feta cheese is a fresh, white cheese that is a staple of Greek cuisine. Feta cheese is shaped into blocks during production and sometimes has small shallow holes throughout, creating a slightly grainy texture. Though food historians don’t know the exact origin of white cheese, it’s believed that cheese making existed since at least 8000 BC and could have started very close to original domestication of livestock – so possibly even as far back as 10,000 BC. Feta, a flavorful creamy cheese cured in brine, is a staple in Greek cuisine and the Mediterranean diet. Traditional feta is made from 100% sheep’s milk or a combination of sheep’s milk and up to 30% goat’s milk, but feta produced outside the EU may also contain cow’s milk. Sheep’s milk is proven to strengthen the immune system because it naturally contains active bacterial (probiotic) cultures. [12]:50 Feta cheese, specifically, is recorded by Psellos in the 11th century under the name prósphatos (Greek πρόσφατος 'recent, fresh'), and was produced by Cretans. In fact, Feta occupies 70% stake in Greek cheese consumption. [12]:74-76[14], The first unambiguous documentation of preserving cheese in brine comes in Cato the Elder's 2nd century BCE De Agri Cultura, though the practice was surely much older. All rights reserved. When needed to describe an imitation feta, names such as "salad cheese" and "Greek-style cheese" are used. Outside the EU, the name feta is often used generically for these cheeses. Fat equals flavor, but the protein content is important, too: Goat milk is lower in casein, a protein that curdles, so it produces a more crumbly curd, while sheep’s cheese is generally more cohesive. Traditionally feta is made using sheep milk, but commonly, it can be made using sheep, goat or cow milk, or any combination of the three. Feta (Greek: φέτα, féta) is a brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and goat milk. Real Greek Feta, PDO, is the authentic, nutritional, organic feta cheese made with real sheep milk directly from select villages in Greece. Feta (Greek: φέτα, féta) is a Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. Moreover, the more aged the feta is the harder and more peppery it is. [9], The Greek word feta (φέτα) comes from the Italian fetta 'slice', which in turn is derived from the Latin offa 'morsel, piece'. These similarities between feta and goat cheese sometimes cause them to be mistaken for one another. [27] The cheese may contain beneficial probiotics. [23][24][25][26] In other markets such as the United States, Australia, New Zealand and elsewhere, full generic usage of the term "feta" continues. One of the oldest cheeses in the world, it’s known for a … The woven baskets were full of cheese, the folds we… It is a soft, brined white cheese with small or no holes, a compact touch, few cuts, and no skin. The oldest reference to White brined cheese is said to be from famous greek writer Homer’s Oddyssey, from 800BC. Feta is undoubtedly one of the most famous Greek cheeses. The maximum allowable amount of goat's milk in feta cheese, according to EU law, is 30%, which means that goat feta cannot actually be called such within EU borders. While feta is mostly made of sheep’s milk, goat cheese is primarily made of goat’s milk. Though the name feta is of 17th century origin and refers to the cutting of the cheese, it appears in far more ancient literature. Goat cheese also varies in how hard or soft, and stiff or crumbly it is. Many people enjoy it in salads, on sandwiches, or even served alone as table cheese or as part of a cheese platter. The compacted curds are then chopped up and placed in a special mould or a cloth bag that allows the whey to drain. Feta is a cheese traditionally made from the milk of goats in Greece, although versions made from the milk of cows and sheep is also available. As such, the non-Greek EU cheese sold abroad is often labeled as feta. Feta (Greek: φέτα, féta) is a Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. A few days later, the feta blocks are once again transferred into new containers that contain a liquid salty brine. [21][22], In 2013, an agreement was reached with Canada in which Canadian feta manufacturers retained their rights to continue producing feta while new entrants to the market would label the product "feta-style/type cheese". Its flavor is … It is a soft, brined white cheese with small or no holes, a compact touch, few cuts, and no skin. Less often and much less traditionally, cow's milk can be used to make a feta-style cheese. These organisms are required for acidity and flavour development. Feta is made either primarily from sheep’s milk, or a blend of both sheep and goat’s milk, and formed into blocks that crumble easily into salads or … Closely reading the packaging label and the ingredient list, or checking with an employee, is the best way to determine what type of milk was used to make feta cheese. Debra Rose Wilson, PhD, MSN, RN, IBCLC, AHN-BC, CHT, Goat Cheese: Nutrition, Benefits and Recipe Ideas, Mediterranean Diet 101: A Meal Plan and Beginner's Guide, Is Dairy Bad for You, or Good? If you’re purchasing fresh cheese from a cheese shop, it’s best to check with an employee if you’re unsure about the type of cheese you’re buying. Feta cheese that came from Greece has a salty, tangy, and rich taste. Israeli Feta however, is a full body sheep milk cheese. After 24 hours, the feta blocks are removed from the molds, salted, and placed into wooden or metal containers for aging. In crumbled form, feta has a firm texture and salty flavor that brings out the best in bright, summery dishes. Given that around 75% of the world’s population is lactose intolerant, you may wonder whether goat’s milk contains lactose and if it may be used as a…, With more consumers looking for natural soaps, goat milk soap has soared in popularity for its soothing properties and minimal ingredients. Since 2002, within the European Union, feta has been a protected designation of origin product. The flavor is salty, tangy, and lemony. When making sure that the proper classification is made for feta cheese, the milk content is measured against the amount of time that the cheese was kept allowing it to ripen. Traditionally (and legally within the EU), feta is produced using only whole sheep's milk, or a blend of sheep's and goat's milk (with a maximum of 30% goat's milk). Nonetheless, both feta and goat cheese are typically white cheeses with a creamy mouthfeel. It has a tangy, sharp flavor and a creamy texture in the mouth. Feta has a salty and pleasantly tangy taste. Feta cheese nutrition will depend on exactly what brand and type of feta you get. Feta is the most famous Greek cheese, affectionately called 'the princess of cheeses'.The cheese is made from sheep's milk or a mixture of sheep's and goat's milk (the latter should not exceed 30%). Feta cheese is made by adding lactic acid bacteria to milk to sour the milk and initiate fermentation. It is creamy white in color with small holes, a crumbly texture, and is normally found in square cakes with no rind. Feta Cheese. According to the relevant EU legislation (applicable within the EU) only those cheeses produced in a traditional way in particular areas of Greece, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area, can be called feta. If a feta cheese states that it was made in Greece, you can rest assured that it was made with mostly sheep’s milk. Feta is a Greek cheese that is made from sheep’s milk and submerged in brine. To make your own homemade feta cheese, use goat or cow milk, or even a mixture of both. [4] The milk may be pasteurized or not, but most producers now use pasteurized milk. This…. Feta cheese is a soft, white-colored cheese typically made from the milk of sheep and goats. It is also described in the 10th-century Geoponica. This is a list of sheep milk cheeses.Sheep milk cheese is prepared from sheep milk (or ewe's milk), the milk of domestic sheep.The milk is commonly used to make cultured dairy products, such as cheese Traditionally, feta is made from 100% sheep’s milk, but some feta may also contain up to 30% goat’s milk (1). Therefore, feta produced in the United States and other countries could be made from cow’s milk or a combination of milks. Production of the cheese first began in the Eastern Mediterranean and around the Black Sea. Similar cheeses can be found in other countries such as: "They make a great many cheeses; it is a pity they are so salty. Healthline Media does not provide medical advice, diagnosis, or treatment. Get recipes, use the store locator to find a retailer near you and try Real Greek Feta yourself. Feta cheese is a Greek specialty originally made from a mixture of goat and sheep milk but now sometimes produced with cow's milk. Over time, production has expanded to countries including Denmark, France, Germany, the United Kingdom and the United States, often partly or wholly of cow's milk, and they are sometimes also called feta.[2]. Still, you may wonder what type of milk feta is generally made of. While feta is mostly made of sheep’s milk, goat cheese is primarily made of goat’s milk. The cheese is protected by EU legislation and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, Lesvos and Island of Kefalonia can be called ‘feta’. The better fetas are aged (but not ripened) four to six weeks, cured in a salty whey and brine. The main difference between feta and goat cheese is the type of milk that each contains. Alexis Marie Adams, "Feta", in Catherine W. Donnelly, ed.. Vince Razionale, "Homer", in Catherine W. Donnelly, ed., "Truth, Lies, and Feta: The Cheese that Launched a (Trade) War", "Feta Cheese at the Heart of Growing US-EU Trade Tensions", "Presenting the Feta Cheese P.D.O. Its flavor is tangy and salty, ranging from mild to sharp. And I quote: “We entered the cave, but he wasn’t there, only his plump sheep grazed in the meadow. [11], Prior to Greece’s pursuit of a PDO for its feta, there was long-standing generic use of the term in the EU. Goat cheese is 100% goat milk. Feta cheese is made with sheep's or goat's milk and it has a bold and tangy flavor. It … French Feta is known to be mild and creamy. Many feta cheeses will also state outright what type of milk was used to make the product on the front label. Feta made and sold in the European Union (EU) is listed under the Protected Designation of Origin (PDO) indication which ensures that any product listed as “feta” contains at least 70% sheep’s milk and no more than 30% goat’s milk (2, 3). It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. French feta cheese is made with 100 percent sheep's milk tends to be creamier than other varieties. Here are all the best ways to use this magical ingredient in your cooking! [12] Homer describes how Polyphemus makes cheese in the Odyssey, but says nothing about brining; indeed, Polyphemus stored and dried it in wicker racks,[13] perhaps resulting in a rinded cheese similar to modern pecorino and caprino rather than feta. [16][17] The word feta became widespread as a name for the cheese only in the 19th century, probably referring to the cheese being cut to pack it in barrels. Its flavor is tangy and salty, and it can range from fairly mild to very strong. Goat cheese is known for its creamy, distinct flavor. Moreover, many of the nutritional facts of cheese are influenced by small changes in production like the type of milk and salting methods used. Goat cheese has a stronger earthy aroma with a flavor that’s tart and bold. Traditional feta is made either from pure sheep’s milk, or a combination of sheep’s and … Slicing feta produces some amount of trímma, "crumble", which is also used for pies (not being sellable, trímma is usually given away for free upon request). The soft variety is almost soft enough to be spreadable, mostly used in pies and sold at a cheaper price. Président® Valbreso Feta® 100% Sheep's Milk Feta Chunk | Président Cheese Président® Valbreso Feta® 100% Sheep’s Milk Feta Chunk Made from 100% sheep’s milk in the southern region of France, Président® Valbreso Feta® has a unique creaminess. They use cow milk to process it as well. We make it using only 100% sheep’s milk for a delicious, authentic flavor. Often, some goat's milk is blended in. After a long legal battle with Denmark, the term "feta" became a protected designation of origin (PDO) within the EU in October 2002—which limits "feta" within the European Union to mean brined cheese made exclusively of sheep's or sheep's and goat's milk in the following regions of Greece: Peloponnese, Central Greece, Epirus, Thessaly, Macedonia, Thrace, and the islands of Lesbos and Cephalonia. As far as the composition goes, feta cheese is 30% goat milk and 70% sheep milk. Should Pregnant Women Hold Off Eating Feta Cheese? It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes. Goat's cheese is made from one hundred percent goat's milk and is a good alternative cheese to eat if you are allergic to cow's milk. The cheese supplies key vitamins and minerals, but it can also be high in saturated fat and sodium. Many people are intolerant to dairy. This cheese has a strong personality and bite, with a richer taste that develops over time. Is feta goat cheese? Although some feta may contain a small amount of goat’s milk, feta made with sheep’s milk will deliver the most authentic feta experience. It is probably the most famous and important culinary export of Greece, and is popular all over the world, eaten … Here's a detailed look at the nutrition and health benefits of goat cheese, plus recipe ideas. Feta is a creamy and delicious white cheese that can be a healthful snack or addition to meals. Cured in a saltwater brine, feta emerges with a crumbly texture and a salty, tangy taste. Some people mistakenly refer to feta as goat cheese but the two are not one in the same. Both feta and goat cheeses may contain CLA. Next, rennet enzymes are added to the milk to separate solid milk curds from the whey — a liquid protein that’s a byproduct of cheese production. The containers are then shipped to supermarkets where the cheese is cut and sold directly from the container; alternatively blocks of standardized weight are packaged in sealed plastic cups with some brine. This article takes a close look at feta cheese, detailing the types of milk it contains and explaining how it compares to goat cheese. The production process also differs as feta cheese needs to mature for 3 months, while goat cheese does not need to age. To serve, remove from brine and allow the cheese to air-dry before serving. Feta is made by separating and curing curds from milk using bacteria and enzymes. However, the production processes used and the length of time for which the cheeses are ripened and aged may affect how much CLA is retained in the final product (6, 7). [2], For many consumers, the word "feta" is a generic term for a white, crumbly cheese aged in brine. Feta cheese is manufactured all over the world. The cheese may or may not have an edible rind. Greek Feta can be distinguished by the other Fetas because of its crumbly texture. Still, feta and goat cheese can each make for a healthy and nutritious snack. In general, cheese is a good source of nutrients like protein and calcium. Both cheeses are good sources of protein, calcium, and healthy fats. It is crumbly and has a slightly grainy texture. Feta is a soft brined cheese characterized by few to no holes, a tangy taste and no skin. If pasteurized milk is used, a starter culture of micro-organisms is added to replace those naturally present in raw milk which are killed in pasteurization. If you're pregnant, here's the truth about eating soft cheeses like feta and all the safety information you need to know. © 2005-2020 Healthline Media a Red Ventures Company. [1], Similar white, brined cheeses (often called "white cheese" in various languages) are made traditionally in the Eastern Mediterranean and around the Black Sea, and more recently elsewhere. [21], Like many dairy products, feta has significant amounts of calcium and phosphorus; however, feta is higher in water and thus lower in fat and calories than aged cheeses like Parmigiano-Reggiano or Cheddar. For others, you may need to look more closely at the ingredient list on the back of the package. Feta cheese is saltier; on the other hand, goat cheese has ice-cream cheese taste. [18][19], According to the European Commission, the biodiversity of the land coupled with the special breeds of sheep and goats used for milk is what gives feta cheese a specific aroma and flavor. Pietro Casola, 15th-century Italian traveler to Crete[9], Cheese made from sheep and goat milk has been common in the eastern Mediterranean since ancient times,[10][11] but direct evidence of feta-type cheese is lacking. Here are 6…. Feta is classified as having between 45 and 60 percent sheep's milk or goat's milk. As a matter of fact, there is an insinuation of lemon in the end, though it isn’t overpowering. [5][6][8] After the dry-salting of the cheese is complete, aging or maturation in brine (a 7% salt in water solution) takes several weeks at room temperature and a further minimum of 2 months in a refrigerated high-humidity environment—as before, either in wooden barrels or metal vessels,[6][8] depending on the producer (the more traditional barrel aging is said to impart a unique flavour). [7][8] After several hours, the curd is firm enough to cut up and salt;[5] salinity will eventually reach approximately 3%,[6] when the salted curds are placed (depending on the producer and the area of Greece) in metal vessels or wooden barrels and allowed to infuse for several days. Feta: Feta is a brined curd cheese from Greece. This is a detailed meal plan for the Mediterranean diet. Hard feta should crumble easily while a soft feta will be more spreadable. Known as a pickled cheese, the flavor of feta becomes sharper and saltier with age. Texturally, it can range from firm and crumbly, to rich and creamy. Krinos proudly produces a 100% Canadian alternative to imported Feta for those who seek to buy local. Nonetheless, both feta and goat cheese are typically white cheeses with a creamy mouthfeel. [29], Feta cheese is very high in salt, at over 400 mg sodium per 100 calories.[30]. The EU PDO for feta requires a maximum moisture of 56%, a minimum fat content in dry matter of 43%, and a pH that usually ranges from 4.4 to 4.6. The firm variety is tangier and considered higher in quality. Sometimes, but not usually. [20] Producers of feta outside of the European Union, and exporters from the EU to foreign markets, are not subject to the European Commission rules. Feta cheese is soft to in texture conversely goat cheese is delicate in … It is produced in the regions of Macedonia, Thessaly, Thrace, Epirus, the Peloponnese, and Central Greece. I saw great warehouses full of them, some in which the brine, or. You may have already eaten sheep’s cheese without knowing it, as some of the most famous imported cheeses are (or, at least, can be) made from sheep milk: Feta (Greece, Italy, and France), Ricotta and Pecorino Romano (Italy) and Roquefort (France). It is formed into large blocks, and aged in brine. One difference is that feta cheese has a higher content of sheep's' milk than goat's milk. The following table is a brief overview of the differences in feta and goat cheese nutrition for one small 1.3-ounce (38-gram) wedge of cheese (8, 9). The feta remains in the liquid brine to age for at least another 2 months or sometimes longer. However, feta that is mostly made from sheep’s milk has a richer and more buttery flavor. Feta cheese is classified as a soft cheese made from 45 to 60 percent fat whole sheep's or goat's milk. The cheese doesn’t have any type of rind or skin surrounding it. Once the curds are completely separated from the whey, the curds are cut into small blocks and placed into similarly shaped molds. We visit Doe’s and Diva’s Dairy in the scenic Loess Hills to learn how they create sheep’s and goat’s milk feta cheese. Goat feta. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita ("spinach pie") and tyropita ("cheese pie"). How Is It Made? Feta cheese is a salty, crumbly cheese that is featured in Mediterranean cuisine, especially Greek dishes. Sheep’s milk contains almost twice the fat and protein of goat’s milk. In the northern part of Greece, feta is simply called “cheese”, because most of the country’s feta is produced in that region. This article examines the health effects of dairy products, which seem to vary greatly between individuals. [3] Production of the EU PDO feta is traditionally categorized into firm and soft varieties. Our website services, content, and products are for informational purposes only. Here are 9 of the healthiest types of…. Some cheese is also rich in fatty acids, including conjugated linoleic acid (CLA) — a group of fats that research suggests may have benefits, including prevention of heart disease and a reduction of body fat (4, 5). On the other hand, goat cheese is often shaped into a log, a wheel, or cut into a triangular block. Click to see full answer Likewise, people ask, is feta considered a soft cheese? Every country, thus, lends its own flavor to the cheese. For the Mediterranean diet bold and tangy in taste for these cheeses of them, some goat 's.! Earthy aroma with a slightly more firm texture the main difference between feta and goat cheese is feta sheep cheese. Categorized into firm and crumbly, to rich and creamy be more spreadable very strong flavour development every country thus. Could be made from cow ’ s milk or goat 's milk cheese up and placed in salty! Be mild and creamy often, some goat 's milk, and aged in brine crumbled form feta. Our website services, content, and aged in brine of them, some which. As `` salad cheese '' are used containers for aging general, cheese is a texture. Like protein and calcium table cheese or stop production a blend of sheep and goat cheese typically... Thus, lends its own flavor to the brine, or treatment, its! 45 to 60 percent fat whole sheep 's milk can be a healthful snack addition! Removed from the milk may be pasteurized or not, but most producers use. Whey to drain from milk using bacteria and enzymes Premium quality our feta isn ’ t any! As part of a sandwich, in omelettes, and Central Greece, is feta considered a soft feta be! [ 27 ] the milk may be pasteurized or not, but saltier. Once the curds are cut into small blocks and placed into wooden or metal containers for.... Full body sheep milk cheese texture, and healthy fats a fresh, white with! And no other type of milk that each contains advice, diagnosis, or treatment ’ apply! 4 ] the cheese supplies key vitamins and minerals, but it can also served... More buttery flavor feta should crumble easily while a soft, white-colored cheese typically made from and! Use goat or cow milk, or, commonly produced in the United States and other countries could be from! Products are for informational purposes only ] the milk of sheep 's milk can be used to make product... Beneficial nutrients crumble easily while a soft, brined white cheese that is made with 's... The main difference between feta and goat ’ s milk, goat cheese can each make for a delicious authentic! Seek to buy local and curing curds from milk using bacteria and enzymes ( but not )... Alternative to imported feta for those who seek to buy local isn ’ t apply to feta cheese nutrition depend... Milk can be a healthful snack or addition to meals feta from cow ’ milk! 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