Is Feta Cheese Made From Cow’s Milk? What You Need to Know

Feta cheese is a beloved Mediterranean staple known for its tangy flavor and crumbly texture. If you’ve ever wondered whether feta is made from cow’s milk, the answer isn’t as straightforward as you might think. The type of milk used in feta production varies depending on where it’s made and the manufacturing standards applied.

Understanding what goes into your feta cheese can help you make informed dietary choices, especially if you have specific nutritional preferences or milk sensitivities. This comprehensive guide explores the traditional ingredients in feta cheese, regional differences in production, and how to identify what type of milk your feta contains.

What Is Traditional Feta Cheese Made From?

Authentic Greek feta cheese is traditionally made from sheep’s milk or a combination of sheep’s milk and goat’s milk. In fact, genuine feta produced in Greece and the European Union must contain at least 70% sheep’s milk, with the remaining portion potentially including up to 30% goat’s milk.

This composition is protected under the European Union’s Protected Designation of Origin (PDO) regulations, which were established to preserve the authenticity and traditional production methods of feta cheese. These regulations ensure that only cheese made according to specific standards in designated regions of Greece can be labeled as “feta” within the EU market.

The use of sheep’s milk gives authentic feta its characteristic rich, tangy flavor and creamy yet crumbly texture. Sheep’s milk contains higher fat and protein content compared to cow’s milk, contributing to feta’s distinctive taste profile and nutritional composition.

Is Feta Cheese Made From Cow’s Milk in the United States?

The short answer is: it can be. In the United States and other countries outside the European Union, feta cheese may indeed be made from cow’s milk or a mixture of different types of milk, including cow’s, sheep’s, and goat’s milk.

This is because the PDO protections that apply to feta in Europe do not extend to cheese produced in other countries. American and international cheesemakers have the flexibility to use different milk sources while still marketing their product as “feta cheese.”

Cow’s milk feta is often more widely available and less expensive than traditional sheep’s milk feta because cow’s milk is more abundant and easier to source in many regions. However, cow’s milk feta typically has a milder flavor and different texture compared to authentic Greek feta made from sheep’s milk.

How Feta Cheese Is Produced

Regardless of the type of milk used, the basic production process for feta cheese follows similar steps:

Step 1: Acidification – Lactic acid bacteria are added to the milk to begin the fermentation process. This acidifies the milk and starts developing the cheese’s characteristic tangy flavor.

Step 2: Coagulation – Rennet enzymes are introduced to separate the solid milk curds from the liquid whey. This process typically takes several hours and is crucial for achieving the proper texture.

Step 3: Cutting and Draining – Once fully coagulated, the curds are cut into small blocks and placed into molds. This allows excess whey to drain away from the forming cheese.

Step 4: Salting – After 24 hours, the cheese blocks are removed from the molds and heavily salted. Salt not only adds flavor but also acts as a preservative.

Step 5: Brining and Aging – The salted feta blocks are submerged in a salty brine solution where they age for at least two months, sometimes longer. This brining process is essential to feta’s distinctive salty, tangy taste and helps preserve the cheese.

Nutritional Differences Between Milk Types

The type of milk used to make feta cheese can affect its nutritional profile:

Sheep’s Milk Feta tends to be higher in protein, calcium, and beneficial fatty acids. Sheep’s milk naturally contains more conjugated linoleic acid (CLA), a type of fat that has been associated with various health benefits. It’s also often easier to digest for people who have mild sensitivities to cow’s milk.

Goat’s Milk Feta is similar to sheep’s milk feta in nutritional composition but may contain slightly different fatty acid profiles. Goat’s milk is known for being easier to digest than cow’s milk for some individuals.

Cow’s Milk Feta generally contains less fat and protein than sheep’s or goat’s milk varieties. It may be more suitable for those looking for a lower-fat cheese option, though traditional feta is already considered a relatively low-fat cheese compared to many other varieties.

All types of feta cheese are good sources of calcium, protein, B vitamins (particularly riboflavin and B12), phosphorus, and zinc. A typical one-ounce serving of feta provides approximately 75 calories, 4 grams of protein, and 6 grams of fat.

How to Identify the Type of Milk in Your Feta

If you want to know whether your feta cheese is made from cow’s milk, sheep’s milk, or goat’s milk, here are several ways to find out:

Check the Label – The most reliable method is to carefully read the product packaging. Many feta cheeses clearly state on the front label what type of milk was used, such as “made from sheep’s milk” or “made from cow’s milk.”

Read the Ingredient List – If the front label doesn’t specify, check the ingredient list on the back of the package. It should list the type of milk used as the primary ingredient.

Look for Origin Information – If the feta states it was made in Greece or carries a PDO designation, you can be confident it contains primarily sheep’s milk with possibly some goat’s milk.

Consider the Price – Authentic sheep’s milk feta is typically more expensive than cow’s milk feta due to the higher cost of sheep’s milk production.

Ask at the Cheese Counter – If you’re purchasing from a specialty cheese shop or deli counter, don’t hesitate to ask the staff about the milk source. Knowledgeable cheesemongers can provide detailed information about their products.

Taste and Texture Differences

The type of milk used in feta production significantly impacts its taste and texture characteristics:

Sheep’s Milk Feta offers a rich, tangy, and slightly sweet flavor with a creamy yet crumbly texture. It has a distinctive nutty aroma and a more complex flavor profile that’s intensely satisfying.

Goat’s Milk Feta presents a more earthy, bold flavor with pronounced tanginess. It typically has a slightly softer texture than sheep’s milk feta and may have a more assertive aroma.

Cow’s Milk Feta tends to be milder and less tangy than traditional feta. It often has a softer, more spreadable consistency and lacks some of the depth of flavor found in sheep’s or goat’s milk varieties.

Mixed Milk Feta offers a balanced flavor profile that combines characteristics of the different milk types used. This can create interesting flavor variations while maintaining the general feta cheese experience.

Which Type of Feta Should You Choose?

Your choice of feta cheese depends on several factors:

Authenticity – If you’re seeking the traditional Greek feta experience, look for PDO-certified feta made in Greece from sheep’s milk or a sheep-goat milk blend.

Dietary Considerations – Some people find sheep’s and goat’s milk easier to digest than cow’s milk. If you have lactose sensitivity, note that all aged cheeses, including feta, contain less lactose than fresh milk.

Flavor Preferences – If you prefer stronger, more complex flavors, choose sheep’s or goat’s milk feta. For milder taste, cow’s milk feta might be more appealing.

Culinary Use – Traditional sheep’s milk feta works best in Greek salads, spanakopita, and dishes where you want authentic Mediterranean flavor. Cow’s milk feta can be suitable for everyday use in sandwiches, wraps, or as a pizza topping.

Budget – Cow’s milk feta is generally more affordable and widely available, making it a practical choice for regular consumption.

Health Benefits of Feta Cheese

Regardless of the milk source, feta cheese offers several nutritional benefits when consumed as part of a balanced diet:

Protein Content – Feta provides quality protein essential for muscle maintenance, tissue repair, and overall body function.

Calcium Source – As a dairy product, feta delivers calcium necessary for strong bones and teeth, as well as proper muscle and nerve function.

Probiotic Potential – The fermentation process used to make feta may introduce beneficial bacteria that support digestive health.

Lower Calorie Option – Compared to many other cheeses, feta is relatively low in calories, making it easier to incorporate into weight management plans.

Vitamin B12 – Feta is an excellent source of vitamin B12, crucial for red blood cell formation and neurological function.

Phosphorus – This mineral works alongside calcium to support bone health and is involved in energy metabolism.

Keep in mind that feta cheese is high in sodium due to the brining process, so individuals monitoring their salt intake should consume it in moderation.

Storing and Using Feta Cheese

To maintain the quality and freshness of your feta cheese, regardless of the milk type:

Storage – Keep feta submerged in its brine in an airtight container in the refrigerator. If your feta didn’t come with brine, you can make a simple brine solution using water and salt.

Shelf Life – Properly stored feta can last several weeks to a few months in the refrigerator. Always check for signs of spoilage such as off odors, mold (other than the intended surface mold), or unusual texture changes.

Serving – Remove feta from the refrigerator about 30 minutes before serving to allow it to come to room temperature, which enhances its flavor and texture.

Culinary Applications – Feta works beautifully in Greek salads, pasta dishes, omelets, on pizza, stuffed in vegetables, mixed into dips, or simply served with olives and crusty bread.

The Bottom Line

So, is feta cheese made from cow’s milk? It depends on where it’s produced. Authentic Greek feta and feta made in the European Union must be made primarily from sheep’s milk, with possible addition of goat’s milk. However, feta produced in the United States and other countries outside the EU may be made from cow’s milk, goat’s milk, sheep’s milk, or a combination of these.

The type of milk used affects the flavor, texture, nutritional profile, and authenticity of the cheese. While traditional sheep’s milk feta offers the most authentic taste experience, cow’s milk feta can be a more accessible and affordable option for everyday use.

To ensure you’re getting the type of feta you prefer, always check the product label and ingredient list. Whether you choose cow’s milk, sheep’s milk, or goat’s milk feta, this versatile cheese can be a delicious and nutritious addition to your diet when enjoyed in moderation.

If you have specific dietary concerns or questions about which type of feta is best for your individual health needs, consider consulting with a registered dietitian or healthcare provider who can offer personalized guidance.

Sources:

• PubMed Central – National Institutes of Health
• FoodData Central – USDA Food and Nutrition Database
• U.S. Food and Drug Administration
• European Commission – Protected Designation of Origin Database