The 7 Things You Should Know About Feta Cheese vs Goat Cheese (And A Language Lesson)

Although arguably Fest Cheese can only now be named when it comes from Greece, did you know that many countries, before the E.U. regulation, used to call their white cheeses “feta”?

Currently, in order for a white cheese to be called feta, it has to be produced only in Greece. All other products of this kind are simpy called “feta-type” or “Greek salad cheese”…

Why all the fuss?

Feta has become increasingly popular these days due to its tanginess, the quality of materials and the way it is produced (not to mention the low cost). Feta is made in specific areas of Greece and is manufactured using a mixture of sheep and goat’s milk, with goat’s milk being less than or equal to 30% of the entire mix.

What is the difference between goat cheese and feta cheese? Wouldn’t be roughly the same taste?

Not really. Feta cheese is preserved mainly in brine, and has a tangy, sharp taste. Also, feta cheese is not a type of goat cheese. Simply put, and as stated above, feta cheese and goat cheese differ from composition right down to taste. Both are delicious and provide certain nutrients that are good for you. Lets examine the following comparison chart:

Feta Cheese Goat Cheese
Properties Contains ‘good’ bacteria that kills Listeria. Contains protein.
Nutritional Information (per 100g)
  • Calories: 264
  • Total Fat: 21g
  • Saturated fat: 15g
  • Trans fat:0g
  • Cholesterol: 89mg
  • Sodium: 1116mg
  • Total Carbohydrate: 4g
  • Dietary Fiber: 0g
  • Sugars: 4g
  • Protein: 14g
  • Calories: 364
  • Total Fat: 30g
  • Saturated fat: 21g
  • Trans fat: 0g
  • Cholesterol: 79mg
  • Sodium: 515mg
  • Total Carbohydrate: 3g
  • Dietary Fiber: 0g
  • Sugars: 3g
  • Protein: 22g
Tastes like…

Salty, tangy, sharp.

Sometimes bitter.

Reminds you of cream cheese, but more firm and tangy.
Texture? Chunky, crumble Delicate in texture, crumbles easily. If you do nto consume it soon it hardens.

Lets Discuss Properties

Scientific research has show that feta cheese contains ‘friendly’ bacteria (similar to yoghurt)  that makes antibiotics which help kill Listeria – a food poisoning causing bacteria. But, are you looking to increase protein? Then goat cheese is better for this job – otherwise, choose feta to put in your salad…  As historically feta was made at times that there were no fridges, the makers used to preserve it with salt, the only thing they knew it could preserve food.

Here Is A Bit of History

Did you know that the first peope to taste feta cheese were residents of the Byzantium? Archeologists also discovered that cheese made with a combination of goat and cow milk was being made as early as 4000 BC. And how did they store it? In tall jars, inside caves and very dark rooms. Egypt has also retained evidence depicting cheese being made in skin bags suspended from poles during the 2000 BC. Talk about a really historic cheese!

Taste and Texture

I do not think that there is a single person in Europe, United States, Canada or the Mediterranean who hasn’t tasted feta cheese – or goat cheese for that matter. You will all agree that feta cheese is tangy, salty and oftentimes tastes a little bit bitter.

On the other hand, the taste of goat cheese has been referenced similar to  the one that cream cheese leaves as an after taste, and is considered to be saltier than feta. Contrary to feta though, goat cheese matures with age and develops a deeper flavor – feta simpy goes bad. In terms of texture, feta cheese tends to be chunky, while goat cheese takes on a crumbly or chalky feel.

Where Is It Made?

As mentioned above, feta cheese is made only in Greece. However, to compete, other countries like i.e. Bulgaria fo exampe, produce their own “feta”, but are not allowed to call it like this – only “white cheese”. Bulgarian feta-type cheese is creamier  and less salty. If you buy the Original Greek Feta you wil lunderstand its unique crumbly texture.  If you live in teh U.S. feta-type cheese is less creamy and tangy in taste. American-produced feta is only made by cow milk, by the way.

On the other hand, goat cheese can be freely used to mark, well, cheese made only from goat milk. It is  made in primarily in France, Greece, Italy, United Kingdom, Norway, China, Australia, Spain and Portugal.

Quick tips to learn how goat cheese is called in different languages!

  • Mato in Spanish.
  • Pantysgawn is Welsh
  • Gevrik is Cornish goat’s milk cheese, which means “little goat”
  • Caprino is Italian
  • Buche Noir – from Australia

Now, you can’t complain we do not teach you new things?

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One Response Comment

  • Rebeca Campbell  9th April 2018 at 9:37 pm

    great info., but left one question unasked & that is the lactose levels of these cheeses ? and it would be great if there was a reference to how that compares w/ regular dairy/cow’s milk?


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