Goat Cheese vs. Feta: How to Eat Goat Cheese and Feta Cheese

Feta is a Greek type of cheese that mainly uses goat’s milk, although sometimes feta cheese contains a mixture of both goat’s milk and sheep’s milk. A white cheese with small, compact curds, it ages in a brine and therefore has no rind. Although feta is a soft cheese, it is somewhat dry and crumbly, similar to blue cheese or ricotta salata. Its flavor is salty and tangy, ranging from mild to sharp. Unlike other soft cheeses, such as cream cheese or mascarpone, Greek feta is difficult to spread.

True feta has a protected designation of origin (PDO) from the European Union, a guarantee that the cheese results from traditional production methods in Greece. There are non-Greek styles of feta cheese, such as French feta and Bulgarian feta. The former, which comes from the southwest area of France, uses the same milk as Roquefort cheese, while Bulgarian feta uses combinations of sheep milk, goat milk, and cow milk.

Goat cheese, or chèvre, is a goat milk cheese that ranges from soft and fresh to hard and aged. The most common goat cheese is semisoft and somewhat spreadable but also crumbles. Harder goat milk cheeses are similar to Parmesan cheese and can withstand grating or shaving. Goat cheese has a distinctive flavor that is tart, earthy, and a little gamy. It can sometimes be sweeter, depending on the goats supplying the milk.

As is the case with all soft cheeses, pregnant women should avoid eating goat cheese since it comes with an increased risk of listeria, a bacteria that causes the foodborne illness listeriosis.

Feta cheese and goat cheese are both dairy products but feature important distinctions in their composition, which impacts other qualities, too. Here are several areas in which goat cheese and feta differ:

• Fat content: Both cheeses are similar in fat content, although goat cheese generally contains slightly more fat per ounce. Total fat content, including the amount of saturated fat, ultimately depends on the production methods.
• Flavor: Feta cheese is salty and tangy due to the brine in which the cheese ages. Meanwhile, goat cheese—which does not age—has an earthy, gamy taste since many goats consume a natural grass diet, the flavors of which come through in the final product.
  
• Milk: Goat cheese usually contains only goat milk. Feta cheese, on the other hand, contains sheep’s milk or a combination of sheep’s milk and goat’s milk. If feta does contain goat milk, the amount cannot exceed thirty percent. Pure sheep milk feta has a milder taste than a combination feta.
• Production: To make feta cheese, producers separate the curds from the whey and compact them into blocks. Then they cut up and salt the curds before aging it in a brine for several weeks at room temperature or a minimum of two months in a refrigerator. The process for goat cheese is similar to that of ricotta. To make goat cheese, you separate the curds from the whey using an acid or rennet. Then you drain additional whey from the curds using a cheesecloth. Producers traditionally form the small curd cheese into a log, sometimes with chopped fresh herbs, and refrigerate it until it becomes firm.
• Texture: Feta’s exterior might feel slimy due to its brine, but the inside will be firm and crumbly. While it’s not gritty or crunchy, there is a slight graininess in feta’s texture. By comparison, goat cheese is much smoother, even being spreadable at room temperature; however, when you chill goat cheese, it becomes crumbly.

Although the two cheeses are different in flavor and texture, you can use goat cheese and feta cheese in similar ways while cooking. Here are four ways to enjoy these cheeses:

1. 1. As a dip: Feta cheese and goat cheese are both soft, so they whip into a dip well. Mix either one with fresh herbs, garlic, and other seasonings for a cheese-forward dip. For a chunky dip, crumble the feta or goat cheese into another dairy base, such as sour cream or Greek yogurt.
2. 2. On a meat and cheese board: It’s appealing to includes cheeses of varying tastes and textures on a charcuterie board or other cheese board. In addition to cheddar, Brie, and burrata, try a block of feta or a log of herbed goat cheese.
3. 3. On crostini: A popular appetizer, crostini consists of a base of toasted baguette or other bread and various toppings. Common pairings include olives and feta cheese and goat cheese and jam.
4. 4. On salads: Mediterranean, Greek, and Italian cuisines all use feta and goat cheese, especially on salads. Goat cheese pairs well with dried fruits, nuts, seeds, and a light olive oil vinaigrette. Meanwhile, feta cheese is a common ingredient in a classic Greek salad. To experience the unique flavor feta can bring to a salad, learn how to make Chef Yotam Ottolenghi’s smoky marinated feta.

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