Feta vs. Chevre — What's the Difference?

Feta, a staple in Greek cuisine, is traditionally made from sheep's milk, or a mix of sheep's and goat's milk, and is characterized by its crumbly texture and tangy taste. It's often used in salads, pies, and as a table cheese. Chevre, on the other hand, refers broadly to any cheese made from goat's milk in France. Its texture can range from firm and crumbly to creamy and spreadable, with flavors that vary from mild and smooth in fresh chevre to more robust and tangy in aged varieties.

Feta is typically produced in blocks and aged in brine, which contributes to its distinct salty flavor profile and slightly grainy texture. This brining process also helps to preserve the cheese for a longer period. Chevre cheeses, depending on their aging process, can have a variety of textures, from moist and creamy to dry and firm, and are not always aged in brine, giving them a broader flavor palette that can be fresh and light or intensely earthy and complex.

One of the key differences lies in the geographic indication protection; Feta has PDO (Protected Designation of Origin) status within the European Union, which stipulates that only cheese produced in a traditional way in specific areas of Greece can be called "Feta". Chevre, while indicative of its French origin and goat's milk composition, does not refer to a specific cheese but rather a category, and thus covers a wide range of goat cheeses without such geographic restriction.

While both feta and chevre can be enjoyed fresh, their aging processes influence their culinary uses and sensory profiles significantly. Feta's briny sharpness makes it an excellent choice for robust salads, baked goods, and as a table cheese, whereas chevre's versatility shines in both savory dishes, like cheese platters and pizzas, and sweet applications, such as cheesecakes or as a topping for fruit.

Despite their differences, both feta and chevre share a place in the world of cherished cheeses for their unique flavors and textures. Whether enjoyed on their own, as part of a dish, or used in cooking, these cheeses offer a glimpse into the dairy traditions of their respective countries, highlighting the importance of milk type, production methods, and aging processes in defining the character of cheese.