It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. These similarities between feta and goat cheese sometimes cause them to be mistaken for one another. [4] The milk may be pasteurized or not, but most producers now use pasteurized milk. The soft variety is almost soft enough to be spreadable, mostly used in pies and sold at a cheaper price. Traditionally, the Greeks use sheep or goat's milk. Moreover, the more aged the feta is the harder and more peppery it is. Some people mistakenly refer to feta as goat cheese but the two are not one in the same. One of the oldest cheeses in the world, it’s known for a … As such, the non-Greek EU cheese sold abroad is often labeled as feta. Nonetheless, both feta and goat cheese are typically white cheeses with a creamy mouthfeel. It is formed into large blocks, and aged in brine. How Is It Made? [9], The Greek word feta (φέτα) comes from the Italian fetta 'slice', which in turn is derived from the Latin offa 'morsel, piece'. Feta cheese is a Greek cheese made from sheep and goat’s milk. 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). Feta has a salty and pleasantly tangy taste. [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. 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. Feta: Feta is a brined curd cheese from Greece. Feta cheese is manufactured all over the world. And now…the best feta cheese recipes worth trying! 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. 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. Nonetheless, both feta and goat cheese are typically white cheeses with a creamy mouthfeel. Goat feta. Feta from cow milk develops a cheese with a slightly more firm texture. Here are 6…. [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. 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. However, this protection doesn’t apply to feta cheese produced and sold outside the EU. Goat cheese also varies in how hard or soft, and stiff or crumbly it is. Traditionally, feta is made from 100% sheep’s milk, but some feta may also contain up to 30% goat’s milk (1). Feta cheese is soft to in texture conversely goat cheese is delicate in … It has a mildly tangy flavour with sweet undertones and a creamy texture. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. Goat cheese has a stronger earthy aroma with a flavor that’s tart and bold. This article takes a close look at feta cheese, detailing the types of milk it contains and explaining how it compares to goat cheese. Both cheeses are good sources of protein, calcium, and healthy fats. Similar cheeses can be found in other countries such as: "They make a great many cheeses; it is a pity they are so salty. The Milky, Cheesy Truth. 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. Texturally, it can range from firm and crumbly, to rich and creamy. Feta cheese is a salty, crumbly cheese that is featured in Mediterranean cuisine, especially Greek dishes. Both feta and goat cheeses may contain CLA. To serve, remove from brine and allow the cheese to air-dry before serving. If a feta cheese states that it was made in Greece, you can rest assured that it was made with mostly sheep’s milk. Get as heart-healthy as Greece, Italy, and the rest of the Mediterranean with these fantastic regional recipes. How hard or soft feta is can vary. Less often and much less traditionally, cow's milk can be used to make a feta-style cheese. Its flavor is … 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. [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. [29], Feta cheese is very high in salt, at over 400 mg sodium per 100 calories.[30]. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes. Production of the cheese first began in the Eastern Mediterranean and around the Black Sea. 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. Cured in a saltwater brine, feta emerges with a crumbly texture and a salty, tangy taste. 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