Sheep's milk fetas (the classic option) tend to be sharpest, while goat's and cow's milk versions are milder. But the most useful distinction is the geographical style. These are the three main types of feta you'll see at the store, and what they're best for.
Goat cheese is made from goat milk and is healthier and better than the cheese made from cow milk. It has lesser lactose, lower sodium, smaller and easy to digest fats, and similar if not higher vitamins and minerals levels as compared to cow cheese.
Plain feta is extremely versatile in that it can be used in many cooked dishes (anything from pies to pizza – it pairs beautifully with spinach, pumpkin and beetroot), to top off a Greek salad, or simply as a table cheese.
Good cheese shops and some grocery stores will offer a few types of feta, differentiated by origin, milk type, and packaging technique. Sheep's milk fetas (the classic option) tend to be sharpest, while goat's and cow's milk versions are milder. But the most useful distinction is the geographical style.
Fat equals flavor, but the protein content is important, too: Goat milk is lower in casein, a protein that curdles, so it produces a more crumbly curd, while sheep's cheese is generally more cohesive. Sheep cheese is also higher in carbs, vitamin C, vitamin B12, folate, calcium, and magnesium than goat cheese.
Australian feta is made from cows milk. The texture and flavour can vary but its generally a happy medium between the saltiness of Greek feta and the creaminess of Danish feta.
French Feta is milder in flavor than Greek and Bulgarian Fetas, less salty, and creamier in texture. Look for it under the Valbreso label. Israeli Feta: Typically made from sheep's milk and brined for about a month, this cheese has a much mellower flavor than Greek feta, and is less salty.
Brands vary, but feta is usually the winner. Haloumi tends to have more calories and a higher fat content. Plus, it usually has more salt. Haloumi makes a good cooking cheese thanks to its high melting point.
Feta cheese contains good amounts of a fatty acid called conjugated linoleic acid (CLA). Animal studies suggest this fatty acid appears to improve body composition by reducing body fat and increasing lean mass. Cheese made from sheep's milk has higher levels of CLA.
Since feta cheese contains a high amount of sodium, it is essential to consume it in moderation. Excess sodium intake can lead to high blood pressure and kidney-related issues. Furthermore, feta cheese's high calorie and fat content can also lead to weight gain if you consume it in excess.
While feta cheese made in Greece is typically made with sheep's milk or with a combination of sheep's and goat's milk, many manufacturers in the US make feta with cow's milk.
Danish feta is made from cow's milk rather than sheep's milk, and so is a creamier, smoother variant of the traditional feta cheese. People love it because of its mild flavour, creamy texture and ability to be cut, cubed and sliced without crumbling.
Currently, DODONI produces more than 80 different dairy products, the most popular of which is the world-famous feta cheese. The company also produces fresh milk, authentic Greek yogurt, and traditional hard cheeses.
Feta dries out quickly when removed from its brine, so always store feta in the brine it is packed in (we do not recommend buying precrumbled “dry” feta). One final note: It's a good idea to rinse feta packed in brine just before serving to remove excess salt.
Feta is Greek brined curd white cheese made from sheep, goat, or cow's milk. Sometimes it can be a combination of two types of milk! Feta cheese is saltier than halloumi but holds its shape well when frying at high heat.
Feta cheese is a good source of essential vitamins and minerals. However, the high sodium content in feta cheese may cause complications with certain medical conditions. Feta contains more calcium than many other cheeses. Calcium helps you maintain healthy teeth and bones.
Traditionally, feta is a sheep's milk cheese. Often, some goat's milk is blended in. Feta is classified as having between 45 and 60 percent sheep's milk or goat's milk. Less often and much less traditionally, cow's milk can be used to make a feta-style cheese.
Feta cheese has a salty, tangy, sharp, and creamy taste. The flavor is similar to that of other sheep's milk cheeses but with a slightly more acidic bite. Texture: Feta cheese has a crumbly texture with small, uneven holes throughout.
Sheep and goat milk are generally thought to be better for our health than cow's milk — but why? Although they contain casein, a protein found in all dairy, sheep and goat dairy contain far less A1 beta-casein, the most inflammatory casein found in milk, and far more A2 beta-casein, the easier-to-digest form of casein.
Compared to (beef) cattle, sheep have greater reproductive efficiency: earlier puberty, shorter gestation period, and higher prolificacy (multiple births). Sheep are efficient foragers that can produce (USDA) choice quality carcasses on pasture alone.
The calcium levels in sheep milk are double that found in cows' milk! It's true: sheep milk and milk products are the best source of calcium because the Vitamins A & D and potassium levels are considerably higher than in cow and goat milk.