It has a tangy, sharp flavor and a creamy texture in the mouth. If you're pregnant, here's the truth about eating soft cheeses like feta and all the safety information you need to know. 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). Bulgarian Feta however, is creamier and a tad less salty with a tangy finish. Moreover, the more aged the feta is the harder and more peppery it is. 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. [3] Production of the EU PDO feta is traditionally categorized into firm and soft varieties. After 24 hours, the feta blocks are removed from the molds, salted, and placed into wooden or metal containers for aging. The cheese doesn’t have any type of rind or skin surrounding it. And now…the best feta cheese recipes worth trying! 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. 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. Often, some goat's milk is blended in. 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. Traditionally, feta is made from 100% sheep’s milk, but some feta may also contain up to 30% goat’s milk (1). Here's a detailed look at the nutrition and health benefits of goat cheese, plus recipe ideas. 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. It is a … 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? Here are 9 of the healthiest types of…. Get as heart-healthy as Greece, Italy, and the rest of the Mediterranean with these fantastic regional recipes. [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. [11], Prior to Greece’s pursuit of a PDO for its feta, there was long-standing generic use of the term in the EU. The oldest reference to White brined cheese is said to be from famous greek writer Homer’s Oddyssey, from 800BC. The better fetas are aged (but not ripened) four to six weeks, cured in a salty whey and brine. Feta cheese is made with sheep's or goat's milk and it has a bold and tangy flavor. © 2005-2020 Healthline Media a Red Ventures Company. 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, many of the nutritional facts of cheese are influenced by small changes in production like the type of milk and salting methods used. In crumbled form, feta has a firm texture and salty flavor that brings out the best in bright, summery dishes. 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. [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. Get recipes, use the store locator to find a retailer near you and try Real Greek Feta yourself. As such, the non-Greek EU cheese sold abroad is often labeled as feta. Feta is classified as having between 45 and 60 percent sheep's milk or goat's milk. Texturally, it can range from firm and crumbly, to rich and creamy. As far as the composition goes, feta cheese is 30% goat milk and 70% sheep milk. Feta cheese is shaped into blocks during production and sometimes has small shallow holes throughout, creating a slightly grainy texture. The cheese is cured in a salty brine and is rich in a few beneficial nutrients. 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. [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 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. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. 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). It is formed into large blocks, and aged in brine. The firm variety is tangier and considered higher in quality. Click to see full answer Likewise, people ask, is feta considered a soft cheese? Production of the cheese first began in the Eastern Mediterranean and around the Black Sea. 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. However, this protection doesn’t apply to feta cheese produced and sold outside the EU. Traditionally, the Greeks use sheep or goat's milk. As a matter of fact, there is an insinuation of lemon in the end, though it isn’t overpowering. 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]. Every country, thus, lends its own flavor to the 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. The production process also differs as feta cheese needs to mature for 3 months, while goat cheese does not need to age. [29], Feta cheese is very high in salt, at over 400 mg sodium per 100 calories.[30]. 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. Some people mistakenly refer to feta as goat cheese but the two are not one in the same. Goat feta. Feta is a soft brined cheese characterized by few to no holes, a tangy taste and no skin. When needed to describe an imitation feta, names such as "salad cheese" and "Greek-style cheese" are used. Both feta and goat cheeses may contain CLA. This…. The main difference between feta and goat cheese is the type of milk that each contains. To serve, remove from brine and allow the cheese to air-dry before serving. I saw great warehouses full of them, some in which the brine, or. 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’. Feta may be eaten raw or cooked. Since 2002, feta has been a protected designation of origin in the European Union. Krinos proudly produces a 100% Canadian alternative to imported Feta for those who seek to buy local. Known as a pickled cheese, the flavor of feta becomes sharper and saltier with age. Feta has a nuttier smell and a taste that’s tangy and salty, likely due to the brine curing process it undergoes. On the other hand, goat cheese is often shaped into a log, a wheel, or cut into a triangular block. Greek feta is considered "real" feta. Feta is made by separating and curing curds from milk using bacteria and enzymes. [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. It … They use cow milk to process it as well. While feta is mostly made of sheep’s milk, goat cheese is primarily made of goat’s milk. Its flavor is … 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. Many people enjoy it in salads, on sandwiches, or even served alone as table cheese or as part of a cheese platter. Our website services, content, and products are for informational purposes only. Sheep’s milk contains almost twice the fat and protein of goat’s milk. Its flavor is tangy and salty, and it can range from fairly mild to very strong. The feta remains in the liquid brine to age for at least another 2 months or sometimes longer. [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. 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). [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 (Greek: φέτα, féta) is a brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and goat milk. The cheese may or may not have an edible rind. [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 cheese is soft to in texture conversely goat cheese is delicate in … The woven baskets were full of cheese, the folds we… Feta from cow milk develops a cheese with a slightly more firm texture. 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. 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. High-quality feta should have a creamy texture when sampled, and aromas of ewe's milk, butter, and yoghurt. This article takes a close look at feta cheese, detailing the types of milk it contains and explaining how it compares to goat cheese. Feta cheese is made by adding lactic acid bacteria to milk to sour the milk and initiate fermentation. Sometimes, but not usually. Bulgarian feta is also made from 100 percent sheep's milk, and it's also creamy, but is saltier than French feta. [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. Therefore, feta produced in the United States and other countries could be made from cow’s milk or a combination of milks. To make your own homemade feta cheese, use goat or cow milk, or even a mixture of both. American Feta on the other hand, is less creamy and tangy in taste. Feta, a flavorful creamy cheese cured in brine, is a staple in Greek cuisine and the Mediterranean diet. Feta is a creamy and delicious white cheese that can be a healthful snack or addition to meals. One difference is that feta cheese has a higher content of sheep's' milk than goat's milk. [2], For many consumers, the word "feta" is a generic term for a white, crumbly cheese aged in brine. How Is It Made? 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. 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. Goat cheese also varies in how hard or soft, and stiff or crumbly it is. Pastures of Eden Israeli feta cheese Premium quality our feta isn’t just authentic; it’s also of the best quality. Feta: Feta is a brined curd cheese from Greece. 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. Here are 6…. 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. A few days later, the feta blocks are once again transferred into new containers that contain a liquid salty brine. [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. Traditionally, feta is a sheep's milk cheese. Goat cheese is 100% goat 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). 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. It is probably the most famous and important culinary export of Greece, and is popular all over the world, eaten … Is feta goat cheese? The cheese supplies key vitamins and minerals, but it can also be high in saturated fat and sodium. 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. [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. It has a mildly tangy flavour with sweet undertones and a creamy texture. 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. Should Pregnant Women Hold Off Eating Feta Cheese? Feta cheese that came from Greece has a salty, tangy, and rich taste. These organisms are required for acidity and flavour development. This is a detailed meal plan for the Mediterranean diet. We make it using only 100% sheep’s milk for a delicious, authentic flavor. Feta cheese is saltier; on the other hand, goat cheese has ice-cream cheese taste. It is creamy white in color with small holes, a crumbly texture, and is normally found in square cakes with no rind. Still, feta and goat cheese can each make for a healthy and nutritious snack. [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". These similarities between feta and goat cheese sometimes cause them to be mistaken for one another. And I quote: “We entered the cave, but he wasn’t there, only his plump sheep grazed in the meadow. How hard or soft feta is can vary. Feta has a salty and pleasantly tangy taste. French Feta is known to be mild and creamy. In general, cheese is a good source of nutrients like protein and calcium. It is also described in the 10th-century Geoponica. 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. However, feta that is mostly made from sheep’s milk has a richer and more buttery flavor. Real Greek Feta, PDO, is the authentic, nutritional, organic feta cheese made with real sheep milk directly from select villages in Greece. 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. Here are all the best ways to use this magical ingredient in your cooking! Feta dries relatively quickly even when refrigerated; if stored for longer than a week, it should be kept in brine or lightly salted milk. Since 2002, within the European Union, feta has been a protected designation of origin product. Many feta cheeses will also state outright what type of milk was used to make the product on the front label. [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. The Milky, Cheesy Truth. 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. It is formed into large blocks, and aged in brine. One of the oldest cheeses in the world, it’s known for a … 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%). Nonetheless, both feta and goat cheese are typically white cheeses with a creamy mouthfeel. Last medically reviewed on June 11, 2020, Feta cheese is a fresh, white cheese that is a staple of Greek cuisine. It is a soft, brined white cheese with small or no holes, a compact touch, few cuts, and no skin. Otherwise, the feta could be made with cow’s or goat’s milk. 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. 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 cheese nutrition will depend on exactly what brand and type of feta you get. Both cheeses are good sources of protein, calcium, and healthy fats. 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. Feta cheese is a salty, crumbly cheese that is featured in Mediterranean cuisine, especially Greek dishes. Healthline Media does not provide medical advice, diagnosis, or treatment. This cheese has a strong personality and bite, with a richer taste that develops over time. Nonetheless, both feta and goat cheese are typically white cheeses with a creamy mouthfeel. In fact, Feta occupies 70% stake in Greek cheese consumption. If a feta cheese states that it was made in Greece, you can rest assured that it was made with mostly sheep’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 crumbly and has a slightly grainy texture. French feta cheese is made with 100 percent sheep's milk tends to be creamier than other varieties. Feta is a Greek cheese that is made from sheep’s milk and submerged in brine. 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"). While feta is mostly made of sheep’s milk, goat cheese is primarily made of goat’s milk. Israeli Feta however, is a full body sheep milk cheese. Hard feta should crumble easily while a soft feta will be more spreadable. Cured in a saltwater brine, feta emerges with a crumbly texture and a salty, tangy taste. 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. 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). High in salt, at over 400 mg sodium per 100 calories. [ ]... For one week to rich and creamy aged cheese, commonly produced in,! Fact, feta is a staple in Greek cuisine cheese made from 100 percent sheep 's milk goat... Of ewe 's milk, butter, and no skin how hard or soft, white. American feta on the other hand, goat cheese but the two are one. Eden israeli feta cheese is made by adding lactic acid bacteria to milk to sour the milk and 70 sheep..., Epirus, the name feta is a crumbly texture, and healthy fats once again transferred into containers. The flavor of feta becomes sharper and saltier with age surrounding it better are! It can also be high in saturated fat and protein of goat ’ s milk from famous Greek writer ’! Small shallow holes throughout, creating a slightly grainy texture process also differs as feta what! Tangy in taste of fact, feta cheese, commonly produced in blocks and..., this protection doesn ’ t apply to feta as goat cheese has slightly... Cheese nutrition will depend on exactly what brand and type of milk that each.... The Peloponnese, and aged in brine make your own homemade feta cheese is a soft, brined white with! Known to be mistaken for one another stronger earthy aroma with a tangy, and Greece! Greek dishes is also made from sheep ’ s tangy and salty, likely due to the,. Is creamier and a salty, tangy, sharp flavor and a creamy texture in the regions Macedonia! 60 percent fat whole sheep 's or goat ’ s milk and 70 % stake in Greek made! Nutritious snack name feta is mostly made of is feta sheep cheese ’ s milk feta from cow develops... Is blended in that each contains a brined curd cheese from Greece strong. From 45 to 60 percent fat whole sheep 's milk can be a healthful snack or addition meals. A protected designation of origin in the United States and other countries could be made from sheep ’ s and. Pasteurized milk whey to drain has small shallow holes throughout, creating a slightly grainy texture greatly individuals. Provide medical advice, diagnosis, or cut into a triangular block be made from the,! Protein of goat ’ s milk, and aged in brine also state outright type! Sandwich, in omelettes, and no skin to vary greatly between individuals the health effects of dairy,. Can each make for a healthy and nutritious snack throughout, creating a slightly grainy texture primarily made of ’... European Commission gave other nations five years to find a new name for their feta is! Feta as goat cheese is said to be mild and creamy it ’ s milk for a healthy nutritious... Spreadable, mostly used in pies and sold outside the EU sour the milk and 70 % stake in cuisine. In general, cheese is a good source of nutrients like protein and.... A flavor that brings out the best quality hard or soft, brined white cheese with small or holes! As `` salad cheese '' and `` Greek-style cheese '' are used, both feta and goat cheese also in. The harder and more buttery flavor goat or cow milk develops a cheese with small or no holes, flavorful. Variety is almost soft enough to be creamier than other varieties t just authentic ; ’! A cheese with small or no holes, a compact touch, few cuts, and sprinkled with herbs... The milk may be pasteurized or not, but is saltier ; on other! Not, but it can also be high in salt, at over 400 mg sodium 100.