Is feta cheese the same thing as goat cheese?
Feta (Greek φέτα) is a curd cheese in brine. It is traditionally made exclusively from goat’s and sheep’s milk, but cow’s milk varieties are also made in some areas. It is salted and cured in a brine solution (which can be either water or whey) for three to several months. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. Its fat content can range from 30 to 60 percent; most is around 45 percent milk fat. Traditional Greek feta cheese is made from sheep’s milk, or a mixture of sheep and goats’ milk. The cheese is made in blocks which are salted, sliced (hence the name ‘feta’, meaning slice) and then salted again, before being left for about a month to mature. Apart from Greece, similar varieties are also widely spread in Albania (djath), Bulgaria (sirene, сирене), FYROM, Serbia, Turkey (beyaz peynir, i.e. white cheese), Romania (b
