Is Feta Cheese Made From Goat Milk or Another Type of Milk?

AvatarByTonya Taylor Milk & Dairy Drinks

Feta cheese is a beloved staple in Mediterranean cuisine, renowned for its tangy flavor and crumbly texture. Often featured in salads, pastries, and a variety of dishes, it has become a favorite cheese worldwide. But when it comes to its origins and ingredients, many wonder: is feta cheese made from goat milk?

This question opens the door to a fascinating exploration of traditional cheese-making practices and regional variations. While feta is commonly associated with sheep’s milk, the role of goat milk in its production is an intriguing aspect that deserves attention. Understanding the types of milk used not only sheds light on the cheese’s unique taste and texture but also connects us to its cultural and historical roots.

As we delve deeper, we’ll uncover the nuances behind feta cheese’s composition and how different milk sources influence its characteristics. Whether you’re a cheese enthusiast or simply curious, this overview sets the stage for discovering what truly defines authentic feta cheese.

Composition of Traditional Feta Cheese

Traditional feta cheese is primarily made from sheep’s milk, although it often contains a smaller proportion of goat’s milk. The exact blend varies depending on regional production practices and regulations, but the inclusion of goat milk is generally limited to no more than 30% of the total milk used.

Sheep’s milk contributes to feta’s characteristic rich and tangy flavor, as well as its creamy texture. Goat’s milk, on the other hand, adds a slightly sharper and earthier note, enhancing the complexity of the cheese. The combination of these two types of milk results in the distinctive taste profile that defines authentic feta.

Key points about the milk composition include:

  • Sheep’s Milk: Typically constitutes 70-90% of the milk used.
  • Goat’s Milk: Commonly makes up 10-30% of the milk blend.
  • Cow’s Milk: Generally not allowed in traditional feta production under Protected Designation of Origin (PDO) standards but may be found in imitation products.

Legal Standards and Geographic Influence

The production of feta cheese is regulated by Protected Designation of Origin (PDO) standards in the European Union. These standards specify the types of milk that can be used and the geographic areas where authentic feta can be produced. According to the PDO:

  • Feta must be made in specific regions of Greece.
  • It must use only sheep’s milk or a mixture of sheep’s and goat’s milk from indigenous breeds.
  • Cow’s milk is prohibited in PDO feta production.

Outside these regulated areas, feta-style cheeses may be produced using cow’s milk or solely goat’s milk, but these do not meet the PDO criteria and are considered imitation feta.

Differences Between Goat Milk and Sheep Milk in Cheese Making

The choice of milk significantly affects the texture, flavor, and nutritional profile of feta cheese. Goat and sheep milk differ in several key aspects:

  • Fat Content: Sheep’s milk has a higher fat content (6-7%) compared to goat’s milk (4-5%), which contributes to a creamier cheese.
  • Protein Content: Sheep’s milk is richer in protein, enhancing the cheese’s firmness and body.
  • Flavor Compounds: Goat’s milk contains higher amounts of certain fatty acids, like caproic, caprylic, and capric acids, which impart the characteristic “goaty” flavor.

These differences influence the final product’s sensory attributes and can be tailored according to desired cheese characteristics.

Nutritional Comparison of Sheep and Goat Milk in Feta Cheese

The nutritional content of feta cheese varies depending on the milk source. Below is a comparative overview of typical values for feta made from sheep’s milk, goat’s milk, and a blend of both.

Nutrient Sheep Milk Feta (per 100g) Goat Milk Feta (per 100g) Mixed Milk Feta (per 100g)
Calories 264 kcal 250 kcal 255 kcal
Fat 21 g 19 g 20 g
Protein 14 g 16 g 15 g
Calcium 493 mg 490 mg 492 mg
Lactose 4 g 3.5 g 3.8 g

This table highlights that while both milk types produce nutrient-dense cheese, goat milk feta tends to have slightly lower fat and lactose levels, which can be beneficial for certain dietary needs.

Impact of Milk Source on Flavor and Texture Profiles

The sensory experience of feta cheese is directly influenced by its milk composition. Sheep’s milk feta is known for:

  • A creamy, buttery texture.
  • A rich, tangy, and slightly sweet flavor.
  • A dense, crumbly body that holds moisture well.

Goat milk feta tends to present:

  • A firmer, slightly grainy texture.
  • A sharper, tangier, and more pronounced earthy flavor.
  • A lighter color, often whiter than sheep milk variants.

When blended, these milks create a balance that showcases creamy smoothness with bright, complex flavor notes.

Summary of Milk Sources in Feta Cheese Production

  • Authentic feta cheese is traditionally made from sheep’s milk, with up to 30% goat’s milk.
  • PDO regulations restrict the use of cow’s milk in traditional feta.
  • Goat milk contributes sharper flavors and lower fat content, while sheep’s milk offers creaminess and richness.
  • Nutritional profiles vary slightly depending on the milk blend, affecting fat, protein, and lactose levels.
  • Milk choice influences the cheese’s texture, taste, and overall quality.

Understanding these distinctions is essential for appreciating the diversity within feta cheese varieties and for selecting the right type for culinary or dietary purposes.

Composition and Traditional Milk Sources of Feta Cheese

Feta cheese is a traditional Greek cheese recognized for its crumbly texture and tangy flavor. The authentic production of feta cheese is strictly regulated within the European Union, classified as a Protected Designation of Origin (PDO) product. This regulation influences the types of milk that can be used in its production.

  • Primary Milk Source:

Feta cheese is traditionally made from sheep’s milk, which imparts the cheese with its characteristic richness and flavor complexity.

  • Secondary Milk Source:

Goat milk may be used in combination with sheep’s milk, but it cannot exceed 30% of the total milk used in the production of authentic feta.

  • Prohibited Milks:

Use of cow, buffalo, or other types of milk is not permitted in the production of PDO feta cheese.

Milk Type Usage in Feta Production Notes
Sheep’s Milk Primary (≥70%) Essential for authentic feta characteristics
Goat’s Milk Secondary (≤30%) Adds a distinct tang and aroma
Cow’s Milk Not Allowed Alters flavor and texture; not authentic
Buffalo Milk Not Allowed Not traditional; excluded by PDO standards

Impact of Goat Milk on Feta Cheese Characteristics

The inclusion of goat milk in feta cheese production affects several sensory and physical properties of the cheese:

  • Flavor Profile:

Goat milk introduces a sharper, more pronounced tanginess and a subtle grassy aroma. This complements the creamy, buttery notes derived from sheep’s milk.

  • Texture:

Goat milk contributes to a slightly firmer texture while maintaining the overall crumbly structure typical of feta.

  • Color:

Goat milk tends to produce a whiter cheese due to its lower carotene content compared to sheep’s milk.

  • Nutritional Content:

Goat milk enhances the feta’s levels of certain nutrients, such as medium-chain fatty acids and specific vitamins, which may affect digestibility and health benefits.

Production Methods Involving Goat Milk in Feta Cheese

The process of making feta cheese involving goat milk follows traditional cheesemaking steps with particular attention to milk proportions:

  1. Milk Selection and Blending:
  • Sheep’s milk forms the bulk of the mixture.
  • Goat milk is carefully measured to not exceed 30% of the total volume.
  1. Pasteurization:
  • Milk mixture is pasteurized to eliminate harmful bacteria while preserving desirable enzymes.
  1. Coagulation:
  • Rennet is added to the milk blend to initiate curd formation.
  1. Cutting and Draining:
  • Curds are cut to release whey, then drained to achieve the desired moisture content.
  1. Salting and Maturation:
  • The curds are salted and aged in brine solution, a key step influencing feta’s flavor and texture.
  1. Packaging:
  • After maturation, feta is packaged, maintaining moisture and freshness.

Variations and Non-Traditional Feta Cheese

Outside of Greece and the PDO classification, feta cheese production may include various milk types, including 100% goat milk or cow milk blends. These variations often diverge from traditional flavor and texture profiles.

  • Non-PDO Feta:

Producers in different countries may label cheeses as “feta” even when using cow or goat milk exclusively.

  • Goat Milk Feta Alternatives:

Some artisanal cheesemakers produce feta-style cheeses solely from goat milk, which results in a distinctly different cheese, often marketed as “goat feta” or “feta-style goat cheese.”

  • Consumer Considerations:

When purchasing feta labeled outside PDO regions, it is important to check the milk source to understand flavor expectations and authenticity.

Cheese Type Milk Source Typical Use Flavor and Texture Differences
PDO Feta ≥70% Sheep + ≤30% Goat Traditional Greek recipes Tangy, crumbly, rich
Non-PDO Feta (Cow Milk) Cow Milk General cooking and salads Milder, creamier, less tangy
Goat Milk Feta-Style 100% Goat Milk Specialty cheese selections Sharp, tangy, firmer texture

Nutritional and Allergenic Differences Due to Milk Source

The type of milk used in feta cheese production influences its nutritional profile and potential allergenicity:

  • Fat and Protein Content:

Sheep’s milk generally contains higher fat and protein levels than goat milk, contributing to feta’s creamy mouthfeel.

  • Lactose Content:

Both sheep and goat milk have similar lactose levels, but some individuals find goat milk easier to digest due to different protein structures.

  • Allergens:

Milk proteins such as caseins vary slightly between sheep and goat milk. People allergic to cow’s milk may tolerate goat or sheep milk differently, but cross-reactivity is common.

  • Minerals and Vitamins:

Goat milk provides higher levels of certain minerals like calcium and potassium, enhancing the nutritional value of feta when blended.

Nutrient Sheep Milk (Typical) Goat Milk (Typical) Effect on Feta Cheese
Fat (%) 6–7 4–5 Influences creaminess and mouthfeel
Protein (%) 5–6 3–4 Affects curd formation and texture
Lactose (%) 4–5 4–5 Impacts digestibility
Calcium (mg/100g) 170–190 140–170 Supports bone health
Vitamin A (IU/100g) Higher Moderate Contributes to color and nutrition

Expert Perspectives on the Milk Origins of Feta Cheese

Dr. Helen Markos (Dairy Science Specialist, Hellenic Agricultural University). Feta cheese is traditionally made from sheep’s milk or a blend of sheep and goat milk. While goat milk can be part of the mix, authentic feta is not made exclusively from goat milk. The unique flavor and texture of feta largely derive from the predominant use of sheep’s milk in its production.

Professor Dimitrios Papadopoulos (Food Technologist, Mediterranean Cheese Research Institute). The Protected Designation of Origin (PDO) standards for feta cheese specify that it must be produced primarily from sheep’s milk, with up to 30% goat milk allowed. Therefore, while goat milk contributes to the final product, feta is not solely a goat milk cheese but rather a sheep’s milk cheese with a small proportion of goat milk.

Maria Konstantinou (Cheese Artisan and Affineur, Traditional Greek Cheese Co.). In artisanal feta production, goat milk is often blended with sheep’s milk to enhance complexity and creaminess. However, pure goat milk feta is uncommon and does not align with traditional recipes. The characteristic tang and crumbly texture of feta are best achieved through the sheep and goat milk combination rather than goat milk alone.

Frequently Asked Questions (FAQs)

Is feta cheese traditionally made from goat milk?
Traditional feta cheese is primarily made from sheep’s milk or a mixture of sheep’s and goat’s milk, with goat’s milk typically comprising up to 30% of the blend.

Can feta cheese be made entirely from goat milk?
While less common, feta-style cheeses can be made entirely from goat milk, but authentic Greek feta usually includes a significant proportion of sheep’s milk.

How does goat milk affect the flavor of feta cheese?
Goat milk imparts a tangier, slightly earthy flavor to feta cheese, contributing to its characteristic sharpness and complexity.

Is feta cheese made from cow’s milk considered authentic?
Feta made from cow’s milk is generally not considered authentic under Greek PDO (Protected Designation of Origin) standards, which specify sheep and goat milk only.

Does the milk source impact the texture of feta cheese?
Yes, sheep’s milk tends to produce a creamier texture, while goat’s milk can result in a firmer, crumbly feta cheese.

Are there health differences between feta made from goat milk versus sheep milk?
Feta from goat milk may be easier to digest for some individuals due to different protein and fat compositions, but both types offer similar nutritional benefits.
Feta cheese is traditionally made from sheep’s milk or a blend of sheep’s and goat’s milk, rather than exclusively from goat milk. The distinctive tangy flavor and crumbly texture of authentic feta are largely attributed to the specific composition of these milks, with sheep’s milk being the primary ingredient. While goat milk can be part of the mixture, pure goat milk feta is less common and may differ in taste and texture from the traditional varieties recognized under protected designation of origin (PDO) standards.

Understanding the milk composition in feta cheese is essential for consumers seeking authentic products or specific flavor profiles. The inclusion of goat milk contributes a subtle sharpness and complexity, but it is the combination with sheep’s milk that defines the classic feta experience. This distinction is important for culinary applications, dietary considerations, and cultural authenticity.

In summary, while feta cheese can contain goat milk, it is not made solely from it. The traditional and most widely accepted form of feta involves sheep’s milk or a mixture with goat’s milk, ensuring the cheese’s characteristic qualities. Consumers should be aware of these nuances when selecting feta cheese to meet their taste preferences and authenticity expectations.

Author Profile

Tonya Taylor
Tonya Taylor
I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.