Goat cheese and feta cheese are two popular types of white cheese that often get confused with one another. At first glance, they may seem quite similar - both have a creamy texture and tangy flavor that make them extremely versatile ingredients.
However, there are some notable differences between goat cheese and feta cheese when it comes to their production process, taste, texture, and nutrition profile.
What Is Goat Cheese?
Goat cheese, sometimes called chèvre, is a cheese made purely from goat's milk. Since goats have been domesticated for thousands of years around the world, the exact origins of goat cheese are difficult to pinpoint. However, it likely first emerged in Mediterranean regions where goats were commonly kept for dairy.
Goat cheese comes in various textures, ranging from soft and creamy to firm and crumbly. The texture depends largely on how long the cheese is aged - fresh goat cheese is spreadable while aged goat cheese can grate or crumble.
In terms of taste, goat cheese is tangy yet mildly sweet with a distinctive grassy, earthy "goaty" flavor. The flavor profile can shift slightly depending on the diet of the milk-producing goats.
To produce goat cheese, goat's milk is warmed and bacterial cultures are added to trigger fermentation. This causes curds to separate from the whey. The curds are then drained, formed into logs or rounds, salted, and possibly aged.
Key Takeaway: Goat cheese is made solely from goat's milk and has a tangy, earthy flavor. The texture ranges from spreadable to firm depending on age.
What Is Feta Cheese?
Feta is a white, aged cheese that's stored in brine (saltwater). Although feta is strongly associated with Greek cuisine, variants are now popular worldwide. By definition, traditional feta cheese is made from 70% sheep's milk that's curdled using rennet enzymes. Up to 30% goat's milk may be blended in as well.
The crumbly texture and signature tangy, salty flavor of feta comes from the aging and brining process. The salty brine helps preserve the cheese while also infusing it with a sharp, piquant kick. Depending on factors like aging time, feta can range from mildly to intensely salty.
Feta cheese production starts by curdling milk with rennet to form curds which then drain of excess whey. The curds are cut up, salted, placed into molds and then submerged into an aged, saltwater brine to cure for at least 2 months.
Key Takeaway: Authentic feta cheese is primarily made from sheep's milk and cured in salty brine, giving it a crumbly texture and salty tang.
Goat Cheese vs. Feta Cheese Differences
Now that you know the basics, let’s directly compare some key differences between goat cheese and feta cheese:
Milk Source
The main difference comes down to the type of milk used. Goat cheese contains 100% goat's milk while feta primarily uses sheep's milk or a blend of sheep and goat's milk.
Flavor
Goat cheese is tangy with a slightly sweet, nutty undertone. The flavor can vary slightly depending on factors like diet. Feta has signature salty, tangy and piquant notes thanks to the salty brining process. Aged feta may be intensely salty.
Texture
Goat cheese is typically soft and creamy while some firmer aged styles crumble easily. On the other hand, feta has a crumbly interior and slimy exterior rind due to brining. Traditional feta should be grainy rather than smooth.
Fat Content
Both cheeses are relatively high in fat since they are made from whole milk. However, goat cheese tends to be a bit higher in total fat and saturated fat compared to feta cheese.
Production Methods
Goat cheese is produced by curdling goat's milk with cultures and rennet. The curds may or may not be aged. Feta is made by first curdling milk with rennet then extensively aging the pressed curds in salty brine.
Nutrition
While high in calories and fat, both cheeses provide protein and important nutrients like B vitamins, calcium, phosphorus and beneficial fatty acids. Due to the salty brine, feta contains more sodium per ounce than goat cheese.
Key Takeaway: The main differences between goat cheese vs feta cheese come down to the type of milk used, flavor profiles, texture, fat content, production methods and salt content.
Popular Uses for Goat Cheese and Feta
Despite their differences, both goat cheese and feta work beautifully in a diverse array of recipes thanks to their tangy flavors and soft textures. Here are some of the most popular ways to use each cheese:
Goat Cheese
- On cheese boards with nuts or fruits
- In salads, sandwiches, eggs dishes or pasta
- As a creamy dip combined with herbs
- Baked into appetizers like stuffed mushrooms
- In tangy vinaigrettes and salad dressings
Feta
- In Mediterranean dishes like Greek salads
- Baked into savory pies, tarts or pastries
- As part of cheese boards
- Crumbled over pizza, pasta or potatoes
- In sandwiches paired with veggies
Both cheeses also work nicely with ingredients like tomatoes, olives, olive oil, fresh herbs (especially basil or oregano), nuts, or dried fruit.
Key Takeaway: Due to their soft texture and tangy flavor, both feta and goat cheese work well in salads, dips, pasta, sandwiches, appetizers and more.
Feta and Goat Cheese Substitutions
Don’t have any goat cheese or feta on hand? Not to worry, here are some suitable substitute options to consider that mimic qualities like saltiness, creaminess and tang.
Goat Cheese Substitutes:
- Cream cheese
- Mascarpone
- Ricotta cheese
Feta Substitutes:
- Halloumi
- Queso fresco
- Ricotta salata
- Blue cheese
When substituting, you may need to adjust seasoning or quantities in the recipe itself to compensate for differences in flavor and texture.
How to Store Goat Cheese and Feta
To retain freshness and flavor, it's important to properly store both soft goat cheese and brined feta cheese. Here are some tips:
Goat Cheese
- Store in original packaging or wrapped tightly in plastic wrap
- Transfer to an airtight container
- Refrigerate for up to 2 weeks
Feta
- Leave submerged in brine
- Transfer to airtight container
- Refrigerate for up to 1 month
For longer storage, freeze finely crumbled or cubed cheese for 2-3 months. Thaw overnight before using. However, the texture may become mealy.
Health Benefits of Goat Cheese and Feta
Consumed in moderation, both types of cheese provide nutritional value. Here are some of the top health benefits of each cheese:
Goat Cheese Health Benefits
- Rich source of protein plus vitamins and minerals like calcium, phosphorus, and B vitamins
- Contains medium chain fatty acids like CLA which may promote heart health and prevent disease
- Goat's milk is easier to digest than cow’s milk
Feta Cheese Health Benefits
- Provides protein, B vitamins, calcium, phosphorus
- Contains CLA and other fatty acids that support heart health
- May help regulate blood pressure due to calcium and magnesium content
However, it's important to note that both cheeses are high in saturated fat and sodium in the case of feta. For anyone limiting these nutrients, enjoy cheeses sparingly.
Is Goat Cheese or Feta Safe During Pregnancy?
Pregnant women need to take extra care when consuming soft cheeses like goat cheese or feta. The risk comes from listeria, a harmful bacteria that can contaminate unpasteurized dairy products. Listeria causes flu-like symptoms in healthy adults but can trigger serious pregnancy complications like miscarriage, stillbirth, or illness in newborns.
To stay safe, opt for pasteurized goat cheese and feta cheese only. Check labels closely to verify pasteurization. Avoid soft cheeses with mold-ripened rinds. Reheating cold cheeses until steaming hot just prior to serving can also kill any bacteria present. However, the risks are never fully eliminated.
Key Takeaway: Pasteurized feta and goat cheese are safer options during pregnancy but risks can never be fully ruled out. Reheating these cheeses until steaming hot just before eating reduces risks.
How is Goat Cheese and Feta Cheese Made?
Let’s take a closer look at the step-by-step process for making both goat cheese and feta cheese:
How to Make Goat Cheese
- Heat fresh raw goat's milk to approximately 65 ̊F (18 ̊C).
- Add bacterial cultures to trigger fermentation which helps curdle the milk.
- Add rennet to help separate milk solids (curds) from liquid whey even further.
- Allow curds to fully form then drain off the whey.
- Place curds into cheesecloth and allow more whey to drain for a day, forming a more solid mass.
- Transfer drained curds directly into shaping molds like logs or rounds.
- Lightly salt, then further age if desired.
How to Make Feta Cheese
- Curdle sheep’s milk (possibly blended with some goat's milk) by adding bacterial cultures and rennet.
- Allow curds to fully separate from whey then drain the whey.
- Place curds into molds and press down to form blocks.
- Cut blocks into smaller cubes and heavily salt.
- Transfer cubed curds into an aged saltwater brine.
- Seal and age brined curds for at least 60 days.
FAQs
Can you freeze goat cheese or feta cheese?
Yes, both cheeses can be frozen for 2-3 months either on their own or incorporated into cooked dishes. Thaw overnight before using. The texture may become grainier or mealy after freezing.
What kind of cheese is healthier: goat or feta?
Both cheeses can be part of a healthy diet when consumed in moderation. Goat cheese is bit lower in sodium whereas feta offers more calcium. But overall their nutrition profiles are fairly comparable.
Can you substitute goat cheese for feta (or vice versa)?
Generally, yes, thanks to their similarities in tangy flavor and soft texture. However, keep in mind that using one versus the other will impact the overall taste and mouthfeel. You may need to adjust other seasonings to balance flavor.
Is goat cheese better for you than cow cheese?
There are pros and cons to both varieties but goat cheese is easier to digest since the fat molecules are smaller than cow milk fat. Goat cheeses may also be richer in nutrients. However, the extent can vary quite a bit.
Conclusion
While goat cheese and feta may seem almost identical at first glance, a closer inspection reveals notable differences when it comes to their taste, texture, production methods and nutrition.