Many people enjoy it in salads, on sandwiches, or even served alone as table cheese or as part of a cheese platter. Traditionally, the Greeks use sheep or goat's milk. American Feta on the other hand, is less creamy and tangy in taste. Nonetheless, both feta and goat cheese are typically white cheeses with a creamy mouthfeel. Goat cheese is made from pure goat milk, and no other type of milk is used. 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. Feta cheese is made with sheep's milk or a blend of sheep and 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. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. As far as the composition goes, feta cheese is 30% goat milk and 70% sheep milk. [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). Greek feta is considered "real" feta. Sheep’s milk is proven to strengthen the immune system because it naturally contains active bacterial (probiotic) cultures. And I quote: “We entered the cave, but he wasn’t there, only his plump sheep grazed in the meadow. [2], For many consumers, the word "feta" is a generic term for a white, crumbly cheese aged in brine. And now…the best feta cheese recipes worth trying! Therefore, feta produced in the United States and other countries could be made from cow’s milk or a combination of milks. Goat cheese is 100% goat milk. Often, some goat's milk is blended in. Krinos proudly produces a 100% Canadian alternative to imported Feta for those who seek to buy local. All rights reserved. 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. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes. 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. Its flavor is tangy and salty, and it can range from fairly mild to very strong. Feta cheese is saltier; on the other hand, goat cheese has ice-cream cheese taste. It has a tangy, sharp flavor and a creamy texture in the mouth. It is produced in the regions of Macedonia, Thessaly, Thrace, Epirus, the Peloponnese, and Central Greece. Hard feta should crumble easily while a soft feta will be more spreadable. Get recipes, use the store locator to find a retailer near you and try Real Greek Feta yourself. Once the curds are completely separated from the whey, the curds are cut into small blocks and placed into similarly shaped molds. Traditionally, feta is made from 100% sheep’s milk, but some feta may also contain up to 30% goat’s milk (1). 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]. On the other hand, goat cheese is often shaped into a log, a wheel, or cut into a triangular block. 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. 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). This…. French Feta is known to be mild and creamy. [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. The cheese is cured in a salty brine and is rich in a few beneficial nutrients. 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. [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. Israeli Feta however, is a full body sheep milk cheese. How hard or soft feta is can vary. It is also described in the 10th-century Geoponica. Some people mistakenly refer to feta as goat cheese but the two are not one in the same. It is probably the most famous and important culinary export of Greece, and is popular all over the world, eaten … Feta cheese is classified as a soft cheese made from 45 to 60 percent fat whole sheep'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. Feta Cheese. 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. [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. In fact, Feta occupies 70% stake in Greek cheese consumption. 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. © 2005-2020 Healthline Media a Red Ventures Company. Greek Feta can be distinguished by the other Fetas because of its crumbly texture. Texturally, it can range from firm and crumbly, to rich and creamy. It … It is a … 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 European Commission gave other nations five years to find a new name for their feta cheese or stop production. [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. 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. When the pasteurized milk has cooled to approximately 35 °C (95 °F),[5][6] rennet is added and the casein is left to coagulate. Both feta and goat cheeses may contain CLA. 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. 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. It is a soft, brined white cheese with small or no holes, a compact touch, few cuts, and no skin. Feta: Feta is a brined curd cheese from Greece. 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. Many people are intolerant to dairy. 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. It is formed into large blocks, and aged in brine. 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? 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. – 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. 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