Feta cheese, according to the latest EU regulations, is that variety of cheese that is made in specific areas of Greece and is manufactured using sheep milk. The cheese may also be considered ‘feta’ if it is made of a mixture of sheep and goat milk, with goat milk being less than or equal to 30% of the entire mixture.
Goat cheese, as the name suggests, is cheese prepared using goat milk.
Feta cheese is known to contain ‘friendly’ bacteria that make antibiotics which help kill Listeria – a food poisoning causing bacteria. However, if you are looking to increase your protein intake, you can feast on goat cheese. Since it is usually made in places that have low refrigeration possibilities, it contains salt as its primary preservative. This is how Goat cheese gets its salty flavor. The cheese is also suitable for patients suffering from Chronic Kidney Disease, since it’s very low in potassium.
The Byzantine Empire was the first to taste Feta cheese. It was mainly associated with Crete – a Greek island back then. Written evidence was also found authored by an Italian visitor in 1494 where he described the storage process very clearly. Archeologists discovered that cheese prepared with goat and cow milk was being manufactured as far back as 6000 BC. At that time, they were stored in tall jars. Switzerland was home to milk curdling vessels which belonged to the 5000 BC era. Egypt has also retained evidence depicting cheese being made in skin bags suspended from poles during the 2000 BC time - line.
Feta cheese is manufactured all over the world. Every country, thus, lends its own flavor to the cheese. French Feta is known to be mild and creamy. Bulgarian Feta however, is creamier and a tad less salty with a tangy finish. Greek Feta can be distinguished by the other Fetas because of its crumbly texture. Israeli Feta however, is a full body sheep milk cheese. American Feta on the other hand, is less creamy and tangy in taste. They use cow milk to process it as well.
Goat cheese is predominantly made in France, Greece, Italy, United Kingdom, Norway, China, Australia, Spain and Portugal. The produce from each country is therefore different. Mato is produced in Spain. Pantysgawn is a Welsh goat's milk cheese, and Gevrik is a Cornish goat's milk cheese (literally: 'little goat'). Caprino is an Italian goat's milk cheese. Buche Noir is a fresh pressed goats curd from the Sydney region covered in fine vine ash.
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Cheese prices vary, but a pound of goat cheese currently costs between $7.5 for regular and upto $30 for speciality goat cheeses.
Feta cheese costs about $5.99 per pound.
Current prices for Feta and Goat cheese are available on Amazon.com: