Feta Cheese is a brined curd white cheese that is generally made out of sheep’s milk. Sometimes, it can even be made out of a combination of both sheep’s milk and goat’s milk. Thus, in some cases, it can get confusing as to whether Feta Cheese is the same as Goat’s Cheese or if they are two different kinds of Cheeses.
Sheep milk Feta Cheese is Feta Cheese made purely out of Sheep’s milk and is crumbly in nature. It is characteristic of many nooks and crannies in its appearance and is grainy in its texture. Feta Cheese is a sharp-tasting cheese that is dominantly salty and finds its roots in Greece. However, sometimes since Feta Cheese can also be made out of a mixture of Sheep’s milk and Goat’s milk, it appears to be the same as Goat Cheese. But, Feta Cheese can only be called Feta Cheese if the amount of Goat milk is less than 30 percent.
This is according to the regulations that surround the formal and official naming of cheese to be classified as Feta Cheese. Feta Cheese requires aging and typically takes about 3 months to completely age. It is normally sold in blocks and is a staple element to a multitude of Greek dishes including salads and pastries. Since Feta Cheese is stored in brine, it has a tangy or bitter taste to it besides the characteristic salty one.
Since the texture and appearance of Feta Cheese and Goat Cheese are quite similar, they are often mistaken to be the same cheese. However, they are two different types of cheese and can be distinguished based on their taste and levels of nutrition.
Goat’s cheese, as the name suggests, is made entirely out of Goat’s milk. Goat’s Cheese, like Feta Cheese, is white in color when freshly cut, but is generally softer and tastes sweeter than Feta cheese. Though Goat’s Cheese does not generally require aging, if it does undergo that process it can acquire a taste that is much more complex and stronger.
Goat’s Cheese can be eaten hot, cold or even just as it is. As Goat’s cheese ages, it develops a darker hue on its outer rind. It is thus commonly used as a topping in salads or as a dressing for savory dishes and is most popular in French cuisine. Goat’s cheese tastes quite similar to cream cheese but is more firm in its physical structure. However, it is delicate in texture and crumbles easily. This is quite similar to the physical characteristics of Feta Cheese. As Goat’s Cheese ages, it becomes harder and develops a chalky feel.
Both Cheese options are good substitutes for those who are intolerant to the proteins found in cow milk but are not necessarily lactose intolerant. Both, Feta cheese and Goat cheese have similar nutritional contents but differ significantly only with regards to the levels of sodium, protein, cholesterol, and calcium. In general, Goat’s Cheese is more expensive than Feta Cheese and is preferred when specialty dishes are made which requires the rich taste of Goat’s Cheese.
Feta cheese contains ‘good bacteria’ and this generates antibiotics that are capable of killing the bacteria responsible for causing food poisoning. Goat’s Cheese, however, can be eaten by those who suffer from chronic conditions of the kidney as it has low levels of potassium.
Thus, it is clear that Feta Cheese and Goat’s Cheese are two very different kinds of cheese available in the markets of today and they both have their own pros and cons. Choosing the type of cheese that is best suited to your needs depends on many factors and can vary from person to person and from dish to dish.