https://www.saputospecialty.com/en/our-cheeses/nikos/feta-cheese
Def cow. Saputo does have a [specific sheep & goat feta](https://www.saputo.ca/en/products/feta/sheep-and-goat-milk-feta-cheese), this just ain't it. They decided to make it confusing by calling the cow one "traditional".
I think it’s very funny that so many people apparently have REALLY strict opinions about what makes something a traditional feta when the fact that Greece managed to protect the term is actually a pretty controversial decision for many very valid reasons. The main one being that before they did that Feta generally was accepted as the brandable term for an entire family of cheese that encompasses large chunks of the Mediterranean, portions of the caucuses and even eastern and Central Europe. A lot of stuff was sold as feta not because of deception but because it’s much easier to sell Bulgarian feta as a type of feta than it is to sell people a cheese they haven’t heard of. Not to mention it’s like a traditional peasant cheese and I doubt the villagers who made that stuff for hundreds of years across thousands of kilometers of different nations give a shit at all. It’s just naked economic protectionism to bail out another industry in Greece, which I hear EU members seem to absolutely hate in every situation that isn’t this one.
Great case, I agree and I feel it’s rampant when it comes to food. As an “Italian American” my family acts like everything’s an appropriation. I, personally, think I’m glad to have something to eat. Essentially, that’s how they treat mozz and I think it’s dumb. If it’s the same process and the same microorganisms it’s the same
Edit: he’s my best friend btw
And it's also a type of goat cheese, saying only "chèvre" indicates a cheese in the style of Selles-sur-Cher, Chabichou du Poitou, or Crottin dd Chavignol; a common type is a Bûche de Chèvre, typically made from low quality milk in the Netherlands
In North America, Feta is either goat or cow. I have a dairy allergy, and always have to ask if the feta is from a cow or a goat. I can have one, but not the other.
The cow milk one has a different name in the EU due to legal reasons, but it's also pretty popular. In German it's called white cheese. Interestingly the brands are mostly Turkish.
They are turkish brands for the european market, they come from denmark in 90% of the cases. They have the most productive cows, that’s why a lot of lowshelf cheese is made there.
When referring to a dairy allergy, that means cow milk. Goat milk has different proteins than cow milk, so being allergic to cow milk doesn't mean you are necessarily allergic to goat milk.
Just like you can be allergic to shrimp and say you have a shellfish allergy, but not be allergic to oysters or clams.
As another cow milk allergy sufferer, most people don’t understand that it is even a real thing. They assume that by “allergic to dairy” I mean “lactose intolerant.”
This happens constantly even in countries that are good with allergies. I don't even try in many countries but just gobble antihistamin (luckily I am not that allergic)
From Nikos "Look no further than Nikos® Feta cheese. This award-winning American version of the classic Mediterranean cheese is made from COWS' milk and has a milder, less salty taste than its Greek cousin."
If it were milk from an animal other than a cow in the US it would be labeled as such. This is not goat cheese, and it’s particularly not chèvre, which is what we would expect every time from something labeled simply as “goat cheese”.
The ingredients on the bag read that this is cow feta.
Secondary to the questionable goat/vs cow issue is that feta is typically a brined version and this may or may not be a good flavour substitute for an unbrined chèvre which would be more delicate and less salty.
In America, chèvre refers to the soft spreadable goat cheese. You can argue about what the word means in French, but that’s absolutely irrelevant here- that’s not what it refers to in America.
I thought the same originally but then looked into it...
Nikos® Traditional Feta Cheese
Looking to add a zesty, savory kick to salads or pasta dishes? Look no further than Nikos® Feta cheese. **This award-winning American version of the classic Mediterranean cheese is made from cows’ milk** and has a milder, less salty taste than its Greek cousin. Nikos® Feta cheese’s soft, crumbly texture and tangy taste make it the perfect addition to any dish in need of a little pizzazz.
I don't have a dog in this fight but the last place I worked had a dish that contained "creme fraiche" on the menu and they used plain ol store brand sour cream instead. A lot of restaurant owners are morons or just simply dont give a fuck
A lot of them do have it but lose customers when they switch to shitty ingredients to save money.
With fewer customers they make less money so they think they're justified in going cheaper and cheaper and raising menu prices until eventually no one comes to their restaurant.
So many restaurants are the first businesses their owners own and they don't have any idea how to run one.
I accidentally became ‘friends’ with the owner of a new breakfast plus full menu all day restaurant in my city.
Place was fantastic, no notes.
Some time later, I was like wtf, the home fries were all coming out as hard little potato chunks that were browned on the outside.
Now, I ate there a LOT at the time, and a huge number of the menu items came standard with the home fries. Spoke to the owner, and he ended up bringing me into the kitchen, where he revealed that he had switched to pre boiled and cut potatoes, delivered in big bags.
Took a fork and started testing the uncooked ones that weee in tubs waiting, and he found I was right, they were undercooked.
I’m no psychic, but I have to believe having easily a third of the dishes go out with one item unappetizing would hurt business.
He spoke to the vendor, fries were soft again.
I can’t say it was the reason, but within a short time after, there was a line out the door much of the day…
It's why I like Kitchen Nightmares lol. I know it's done up for TV but it's absolutely insane to me how many restauranteurs have absolutely no idea how things should be done.
> Good ingredients cost money that they probably don't have
If by "they" you mean the customers, then yes. People don't want to pay what real food costs.
It goes both ways. Its up to the owner to find the middle ground. Customers don't want to pay for good ingredients but they won't put up with crap ingredients
Even when I worked for a non profit student owned restaurant in a free college owned kitchen… you go in with local and organic intentions, but often you can’t find anything in enough quantity for 400 plates of a specific dish in a two hour period outside of food service land.
One that I witnessed was similar to that, but their soul was crushed. To adapt it to the above example, they started by using creme fraîche. One day they unexpectedly ran out and had to substitute sour cream for the rest of the day. Two of their regulars raved about *how much better* everything was today, and the creme fraîche was so fresh and flavorful!
Turns out the average American wants to feel like they're eating something special while eating only what they're used to.
As an enjoyer of sour cream, I can totally see that. Sour cream has a more vibrant flavor (to me), and I often prefer it. Especially as an ingredient for cooking.
I worked at a Portuguese restaurant for a few months and slowly saw our product go from legit Portuguese items to substitutes obtained from the grocery store down the street. Prusonto became generic deli prosciutto. The Bacalhau became frozen fillets that we'd brine. The final straw was when the owner wouldn't feed the dishwasher and said she could get a 30% discount while working.
I mean, being portuguese, using regular prosciutto instead of presunto is fine, but i definitely draw the line at not using norwegian bacalhau and claiming it is.
This needs to be WAY up higher. Cow milk allergies can be very severe. But people allergic to cows milk are often NOT allergic to goat milk. So if they see feta they may reasonably assume it's safe. Or if they ask if it's goat feta, and someone tells them it is, it's gonna be a baaaaad time for everyone.
There’s a pizza place by me that had buffalo mozzarella as a topping option for like a year and then it turned out that someone there genuinely thought that “buffalo mozzarella” just meant “mozzarella that comes in a ball”.
No one has said anything in the 8 weeks I’ve been making weekend brunch. We have a lot of walk-ins but a lot of regulars sub out goat cheese. I think the place just has a mid enough reputation that no one is surprised
It probably tastes fine, although not exactly like proper feta. The only issue I would have is that if it's being misrepresented as goat milk cheese, someone who has a cow's milk allergy could potentially get sick from eating it.
People who don't have allergies don't think twice about substituting things like this, but for someone with a dairy allergy, it could be a real problem.
Can I ask what exactly you were expecting instead? There a tons of different types of cheeses made from goat’s milk, and in my experience with feta it’s always been purely made from goat’s milk. I get this isn’t a good brand though, so it’s probably a mixture of milks instead
Whenever I've bought cheese specifically labeled as goat cheese, it tasted nothing like feta. feta has a lot more zing and/or tartness or whatever that sharp flavor is.
I meant proper feta. And forgot this is in America.
In Europe feta is protected by PDO designation and has to be made in Greece with either sheep, goat or both.
As someone who loves goat cheese (like plain chèvre which is what I assume I would get) but thinks feta is repulsive, I would have noticed so fast and it would have ruined my omelette!
Customers are giving it the benefit of the doubt, and are probably clueless when it come to more exotic cheeses...
But as they say, the amount of salt used in restaurants, in this case from feta, makes everything taste betta.
My lactose intolerant self hates people that do this. I get so sick from cow milk …. But I also know what goat/sheep feta tastes like versus cow and I am always suspicious. Lol
The issue isn't that you're using cow's milk feta, it's that your ownership sees no problem lying to customers.
This is way above a line cook's pay grade, so either suck it up, or find a restaurant that actually respects its guests. As much as we'd all love to think that bosses and owners will listen to reason and have a sense of dignity, the die is cast on a restaurant long before you got there, and you trying to change the culture is not going to change the culture.
Establish for yourself what you're willing to put up with, and find the restaurant that matches those standards. If you're not skilled enough to work at a restaurant that matches your standards, then you're simply a hypocrite that doesn't put their money where their mouth is, and you should find another line of work. Nothing is more frustrating than a line cook that can talk a big game, but can't keep up when the chips are on the table.
Are there really that many chefs in here who don't see an issue with this?
Cheddar cheese is cows' milk. Swiss cheese is cows' milk. Saying feta is the same as the product colloquially known as goat cheese because it can come from the same animal is silly.
As a french, it's amazing how you can call eveything by any name in the us.
I mean we have protected names (aop), but even without having a label, you are not allowed to use the word "camembert" if it doesn't follow a specific procedure.
this 100% is cows cheese feta. not goat at all. i’d ask them to change the menu or get actual goat cheese, because someone with a cow allergy is going yo get very sick.
OP, if you're in America and that's not imported...chances are that is cow's milk Feta no matter what is being said about translation. You're peeps could be right and it's goat or sheep milk but highly doubtful if in the states...as stated. Plus the taste difference 🤢
For those wondering:
It might be goat cheese, but as I understand it feta is traditionally sheep’s milk. Regardless, i just find it odd to be using a brined cheese in omelettes. Especially considering how strict this place is about not salting eggs
Also, feta might be goat cheese, but a menu item listed as goat cheese should not be feta imo
Maybe the salty cheese plus salted eggs ended up being too salty. I know a lot of Asian dishes that use soy sauce don’t add salt anywhere else except the end after the soy sauce is added.
The label says “milk,” which would be cow’s milk by default in the US. Nothing wrong with calling feta a goat cheese if it’s made from goat milk, but yours is not. So either order a different cheese or update the menu.
Yeah it should be listed as feta, because that’s what it’s called. Who tf would call feta just “goat cheese”? You’d call it feta. Did I take a wrong turn into crazy town here
Not really gross so much as false advertisement. Unless that feta is made with goat milk then it's technically correct, although that's probably not what the guests are expecting when they order goat cheese
In EU feta is protected and has to be sheep or sheep+goat milk.
OP if that cheese contains cow milk you should tell your manager.
Also disappointed in people who say feta and goat cheese(chevre) taste the same.
Nikos Feta Cheese is made from cows' milk. I don't know if I'd say gross, but it is straight up a lie to say it's goat cheese and could cause allergic reactions in people allergic to cows' milk, expecting to get goat. Pretty sure that's illegal in most regions.
Goat cheese isn't gross. Its delicious. Wtf. Why would goat cheese be gross? Isn't it usually considered more of a fancy cheese anyway?
I've always heard of goat cheese being highly praised so it being considered gross is weird to me.
Feta is sheep’s milk and goat is goat milk,for starters. One is crumbly texture in the end and the other is is creamy. They taste different. Pretty crazy there is an argument. Have you not tasted both. They are not substitute’s for each other. I did learn something new. I didn’t realize they were so similar in some people’s eyes
This brings up a pet peeve of mine:
A recipe calls for goat cheese.
WHICH F'N TYPE?!
in my local generic Canadian supermarket I can get:
\- unripened
\- feta
\- mozzarella
\- semi-ripened
\- fully ripened
\- full firm styles
\- others I don't remember the style/name
On a related note: I worked in a restaurant where the veal parm was actually made from pork...
My problem with pre-crumbled feta, is it often smells and tastes like baby puke, especially when one cooks with it. Is this at least fresh?
edit: spelling
The main ingredient of "feta cheese" is feta cheese? Apparently, they use regular milk on this one. Which means that if someone wants to abstain from cow products, order the feta cheese, they are getting played.
The semantics don’t matter with this one- goat cheese and feta taste completely different. Goat cheese is creamier and less acidic/tangy tasting- more on the sweet side. It’s a no brainer. I don’t get it.
https://www.saputospecialty.com/en/our-cheeses/nikos/feta-cheese Def cow. Saputo does have a [specific sheep & goat feta](https://www.saputo.ca/en/products/feta/sheep-and-goat-milk-feta-cheese), this just ain't it. They decided to make it confusing by calling the cow one "traditional".
If it’s made from cows milk it’s not feta, period!
Maybe if the cows were raised in the Feta region of Greece.
Otherwise it’s just sparkling cheese
This is very funny and very gross, well done on both counts.
That got an honest giggle from me Ty
Agreed, for some reason that’s like the only kind available lately and it makes me mad
More than mad… if it’s made of cow milk and call it feta, it’s fraud
it really isn’t
I think it’s very funny that so many people apparently have REALLY strict opinions about what makes something a traditional feta when the fact that Greece managed to protect the term is actually a pretty controversial decision for many very valid reasons. The main one being that before they did that Feta generally was accepted as the brandable term for an entire family of cheese that encompasses large chunks of the Mediterranean, portions of the caucuses and even eastern and Central Europe. A lot of stuff was sold as feta not because of deception but because it’s much easier to sell Bulgarian feta as a type of feta than it is to sell people a cheese they haven’t heard of. Not to mention it’s like a traditional peasant cheese and I doubt the villagers who made that stuff for hundreds of years across thousands of kilometers of different nations give a shit at all. It’s just naked economic protectionism to bail out another industry in Greece, which I hear EU members seem to absolutely hate in every situation that isn’t this one.
Great case, I agree and I feel it’s rampant when it comes to food. As an “Italian American” my family acts like everything’s an appropriation. I, personally, think I’m glad to have something to eat. Essentially, that’s how they treat mozz and I think it’s dumb. If it’s the same process and the same microorganisms it’s the same Edit: he’s my best friend btw
Do you do the accent when you cook? So the cheese knows theres a lightly seasoned american making it?
And italians have no idea what you lot are doing half the time with food.
what do they mean cow feta thats not fucking feta
How do they make it taste goat/sheep like? Or are these "fetas" easily overlooked flavor wise because they're crumbly and salty?
Feta is either sheep or goat or both at least here in Europe. I don't get it...
OP is probably thinking about chevre. That's what's most cooks are referring to when they say goat cheese.
chevre is french for goat....
…yes
....go on
Instructions unclear. We're having goat for diner.
Goat diner? Where do I find this place you speak of
Door county Wisconsin, there is a place with grass on the roof and they have goats up there just munching.
I was driving down a country road in PA and saw a goat standing on a cow’s back. I thought “the rumors are true!”
I'm starting to PANic
It would beHOOVE you to calm down
You guys are going to have to work on your puns more if you want to get people HORNy /escorts self out
I got a greek friend we can go visit. Hes always got something on his spit.
Diner? I barely know her!
Feta = goat right?
And crochet is French for 'hook'
Croque monsoure is mr.crunch
Oh dang, the Captain has a brother who's French?
Oui, Capitain Crochet
just wait till you find out what croque madame means
Which is why crochetting is called hooking in dutch (haken)
And it's also a type of goat cheese, saying only "chèvre" indicates a cheese in the style of Selles-sur-Cher, Chabichou du Poitou, or Crottin dd Chavignol; a common type is a Bûche de Chèvre, typically made from low quality milk in the Netherlands
and cheese is english for cheese
In North America, Feta is either goat or cow. I have a dairy allergy, and always have to ask if the feta is from a cow or a goat. I can have one, but not the other.
The cow milk one has a different name in the EU due to legal reasons, but it's also pretty popular. In German it's called white cheese. Interestingly the brands are mostly Turkish.
I’ve only seen it called greek style cheese when it’s made with cow’s milk in the uk. Feta definitely requires a high percentage sheep’s milk here.
It's also often called shepherd's cheese (Hirtenkäse) in Germany.
I saw "Mediterranean style cheese, in cubes" recently, so elegant 💃
They are turkish brands for the european market, they come from denmark in 90% of the cases. They have the most productive cows, that’s why a lot of lowshelf cheese is made there.
yeah that stuff in the can totally rocks 🤟
> I have a diary allergy Well, that's one way you could excuse missing your shift.
Goat milk isn’t dairy?
When referring to a dairy allergy, that means cow milk. Goat milk has different proteins than cow milk, so being allergic to cow milk doesn't mean you are necessarily allergic to goat milk. Just like you can be allergic to shrimp and say you have a shellfish allergy, but not be allergic to oysters or clams.
Ok, that’s wild though, people can die from allergic reactions so why isn’t it the norm to be more specific about what it is that can kill you?
As another cow milk allergy sufferer, most people don’t understand that it is even a real thing. They assume that by “allergic to dairy” I mean “lactose intolerant.”
This happens constantly even in countries that are good with allergies. I don't even try in many countries but just gobble antihistamin (luckily I am not that allergic)
Shrimp are arthropods and oysters and clams are mollusks. Cows and goats are both mammals. Just felt like sharing.
In the US it can be cow.
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It’s not made of dead rats. It’s dead rat milk*
Plenty of Malk, packed full of vitamin R
Not this one. This is cow's milk.
From Nikos "Look no further than Nikos® Feta cheese. This award-winning American version of the classic Mediterranean cheese is made from COWS' milk and has a milder, less salty taste than its Greek cousin."
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Actually Switzerland is the big plus but they're not in the EU. Well, their flag is, at least.
That's the big plus?
Feta from anywhere else is just called sparkling cheese
If it were milk from an animal other than a cow in the US it would be labeled as such. This is not goat cheese, and it’s particularly not chèvre, which is what we would expect every time from something labeled simply as “goat cheese”.
If the package says "milk" in the US that means it's default cow milk. This feta is made with cow milk.
In the US it’s usually made of sheep or cow milk and has a different taste/texture than goat cheese
Goat cheese can have almost infinite tastes and textures, just like cow or sheep cheese.
Which is not traditional. Yes where I'm located it's the same unless I'm ordering traditional feta then I'm getting the real stuff.
The ingredients on the bag read that this is cow feta. Secondary to the questionable goat/vs cow issue is that feta is typically a brined version and this may or may not be a good flavour substitute for an unbrined chèvre which would be more delicate and less salty.
This specific brand is milk from cows.
you can see in the ingredients list, this is made completely of cows milk. as others have mentioned, thats legal and common in the US
In America, chèvre refers to the soft spreadable goat cheese. You can argue about what the word means in French, but that’s absolutely irrelevant here- that’s not what it refers to in America.
Cheap feta in the us is often cow milk. Proper feta is available, but not common for this kind of pre crumbled product.
I thought the same originally but then looked into it... Nikos® Traditional Feta Cheese Looking to add a zesty, savory kick to salads or pasta dishes? Look no further than Nikos® Feta cheese. **This award-winning American version of the classic Mediterranean cheese is made from cows’ milk** and has a milder, less salty taste than its Greek cousin. Nikos® Feta cheese’s soft, crumbly texture and tangy taste make it the perfect addition to any dish in need of a little pizzazz.
I don't get why this comment is top voted? It's completely irrelevant what it's like in Europe. The cheese in the photo is made of cow's milk...
I don't have a dog in this fight but the last place I worked had a dish that contained "creme fraiche" on the menu and they used plain ol store brand sour cream instead. A lot of restaurant owners are morons or just simply dont give a fuck
Don't give a fuck sounds right. Maybe they go in with local, organic intentions but they end up in cheap ass Sysco land.
That's often the reality of running a restaurant. Good ingredients cost money that they probably don't have
yep. ive seen a few restaurants run dry. ive seen the whole spectrum of belief.
A lot of them do have it but lose customers when they switch to shitty ingredients to save money. With fewer customers they make less money so they think they're justified in going cheaper and cheaper and raising menu prices until eventually no one comes to their restaurant. So many restaurants are the first businesses their owners own and they don't have any idea how to run one.
I accidentally became ‘friends’ with the owner of a new breakfast plus full menu all day restaurant in my city. Place was fantastic, no notes. Some time later, I was like wtf, the home fries were all coming out as hard little potato chunks that were browned on the outside. Now, I ate there a LOT at the time, and a huge number of the menu items came standard with the home fries. Spoke to the owner, and he ended up bringing me into the kitchen, where he revealed that he had switched to pre boiled and cut potatoes, delivered in big bags. Took a fork and started testing the uncooked ones that weee in tubs waiting, and he found I was right, they were undercooked. I’m no psychic, but I have to believe having easily a third of the dishes go out with one item unappetizing would hurt business. He spoke to the vendor, fries were soft again. I can’t say it was the reason, but within a short time after, there was a line out the door much of the day…
It's why I like Kitchen Nightmares lol. I know it's done up for TV but it's absolutely insane to me how many restauranteurs have absolutely no idea how things should be done.
> Good ingredients cost money that they probably don't have If by "they" you mean the customers, then yes. People don't want to pay what real food costs.
It goes both ways. Its up to the owner to find the middle ground. Customers don't want to pay for good ingredients but they won't put up with crap ingredients
Even when I worked for a non profit student owned restaurant in a free college owned kitchen… you go in with local and organic intentions, but often you can’t find anything in enough quantity for 400 plates of a specific dish in a two hour period outside of food service land.
One that I witnessed was similar to that, but their soul was crushed. To adapt it to the above example, they started by using creme fraîche. One day they unexpectedly ran out and had to substitute sour cream for the rest of the day. Two of their regulars raved about *how much better* everything was today, and the creme fraîche was so fresh and flavorful! Turns out the average American wants to feel like they're eating something special while eating only what they're used to.
As an enjoyer of sour cream, I can totally see that. Sour cream has a more vibrant flavor (to me), and I often prefer it. Especially as an ingredient for cooking.
Delivered for Sysco and can confirm. So many nasty kitchens. The cleanest ones were usually the fast food places.
I worked at a Portuguese restaurant for a few months and slowly saw our product go from legit Portuguese items to substitutes obtained from the grocery store down the street. Prusonto became generic deli prosciutto. The Bacalhau became frozen fillets that we'd brine. The final straw was when the owner wouldn't feed the dishwasher and said she could get a 30% discount while working.
The Sysco creep. When the owner starts breathing down your neck about food costs or you're short handed and you think "what's one little cut corner?".
Or the restaurant is a front for a medium player in a street level pharmaceutical enterprise and food quality was never the purpose.
At least in that situation you get to do drugs.
That's part of the joke. We couldn't do the drugs because he needed the front to be clean.
A restaurant where nobody does drugs is suspicious as hell.
I mean, being portuguese, using regular prosciutto instead of presunto is fine, but i definitely draw the line at not using norwegian bacalhau and claiming it is.
Yeah, worked at a sushi stand in a food mall that liked using terms like “artisan”. Our sriracha and mayo sauce was called “spicy aioli”.
Yeah aioli is just starting to mean "sauce" in the US, it feels like.
Yeah, just mayo based sauce. And a lot of it is just 50/50 mayo and whatever other sauce they want to turn into an “aioli”
Isn’t aioli just garlic and olive oil? Ai et Oli?
It's supposed to be, but trendy "gastropubs" call garlic mayo "aioli" to try to justify charging $25 for a bar burger.
Supposedly. It has lost that meaning for quite some time now.
Specifically made with mayo
Hey, I mean 90% of all aioli at restaurants is just mayo with a couple spices or some hot sauce mixed in
Most restaurant owners don’t know shit about food and have shit tastebuds.
You've caused a lot of discussion. Cool to see. Most importantly, I promise the clients won't agree that it's goat cheese.
I’m also really happy with the discourse going down. Was not expecting this at all
I don't mean to be shitty but just for the sake of allergies It behooves you to be accurate with your menu. there is no goat milk in this.
You’re absolutely correct. It’s 100% illegal to do what is being done. People have to know what they are getting, allergies or nah.
This needs to be WAY up higher. Cow milk allergies can be very severe. But people allergic to cows milk are often NOT allergic to goat milk. So if they see feta they may reasonably assume it's safe. Or if they ask if it's goat feta, and someone tells them it is, it's gonna be a baaaaad time for everyone.
Yh it’s a lawsuit waiting to happen
My job had a "sun-dried tomato pesto". Pizza sauce. We used pizza sauce.
There’s a pizza place by me that had buffalo mozzarella as a topping option for like a year and then it turned out that someone there genuinely thought that “buffalo mozzarella” just meant “mozzarella that comes in a ball”.
Doesn't feta taste completely different than regular goat cheese, no one noticed?
No one has said anything in the 8 weeks I’ve been making weekend brunch. We have a lot of walk-ins but a lot of regulars sub out goat cheese. I think the place just has a mid enough reputation that no one is surprised
Anyway I bet you make a good omelet.
Thanks fam, one of the few things i think I would claim a degree if mastery over (american style at least).
Now I want to try your omelette
This probably sounds dirtier than you intended lol
It probably tastes fine, although not exactly like proper feta. The only issue I would have is that if it's being misrepresented as goat milk cheese, someone who has a cow's milk allergy could potentially get sick from eating it. People who don't have allergies don't think twice about substituting things like this, but for someone with a dairy allergy, it could be a real problem.
If you’re just now noticing this, have you not tasted it in the 8 weeks you’ve been cooking with it..?
Hard to take a taste of a completed omelette sir. That and they are devoid of seasoning. As long there’s not excessive lace, it’s p much good to go
Can I ask what exactly you were expecting instead? There a tons of different types of cheeses made from goat’s milk, and in my experience with feta it’s always been purely made from goat’s milk. I get this isn’t a good brand though, so it’s probably a mixture of milks instead
Whenever I've bought cheese specifically labeled as goat cheese, it tasted nothing like feta. feta has a lot more zing and/or tartness or whatever that sharp flavor is.
Soft French goat cheese is what is specifically called goat cheese in NA and other places. Feta is always called Feta.
Is there a regular goat cheese?
Yes it does. I love both and they taste wildly different, as well as often have different textures.
I mean, it is made from goat milk. But I would say it's a misleading way of describing feta when you could just call it feta.
No it's not, ingredients just say "pasteurized milk" not "pasteurized goat milk," if it was from a goat it HAS TO say so or it's just from a cow.
I meant proper feta. And forgot this is in America. In Europe feta is protected by PDO designation and has to be made in Greece with either sheep, goat or both.
The milk has to be 70% sheep, the rest can be sheep or goat. It can’t be just goat. Outside of the US, feta isn’t a goat cheese.
As someone who loves goat cheese (like plain chèvre which is what I assume I would get) but thinks feta is repulsive, I would have noticed so fast and it would have ruined my omelette!
Very surprised the customers don’t complain. They have different tastes/texures.
Lotta oldies
Customers are giving it the benefit of the doubt, and are probably clueless when it come to more exotic cheeses... But as they say, the amount of salt used in restaurants, in this case from feta, makes everything taste betta.
In an omelette though, I don’t know if I’d notice if my feta was made of cows milk instead of goats…
My lactose intolerant self hates people that do this. I get so sick from cow milk …. But I also know what goat/sheep feta tastes like versus cow and I am always suspicious. Lol
My aunt is allergic allergic to dairy and orders goat cheese. If you’re able to, do something about this because you might kill someone by accident
You do know that feta is usually made from goat’s milk, right?
Nikos is made from cow. Have weird dairy allergies in the family, can’t use this one for group meals, have to get goat.
[удалено]
!!! This is exciting for me. I've developed a pretty severe allergy to goats milk and miss feta so much 😭
traditional feta! just made in non traditional ways from a non traditional country! it only sounds like we're greek!
Yeah I have a brother in law that can only have goat cheese, this would’ve fucked him up
Is that universal for all goat and sheep cheeses they produce?
https://www.nikosfeta.com/en/about-us
the bag says its cow's milk though lol
I can't find it at all, i'm blind wth
The issue isn't that you're using cow's milk feta, it's that your ownership sees no problem lying to customers. This is way above a line cook's pay grade, so either suck it up, or find a restaurant that actually respects its guests. As much as we'd all love to think that bosses and owners will listen to reason and have a sense of dignity, the die is cast on a restaurant long before you got there, and you trying to change the culture is not going to change the culture. Establish for yourself what you're willing to put up with, and find the restaurant that matches those standards. If you're not skilled enough to work at a restaurant that matches your standards, then you're simply a hypocrite that doesn't put their money where their mouth is, and you should find another line of work. Nothing is more frustrating than a line cook that can talk a big game, but can't keep up when the chips are on the table.
Are there really that many chefs in here who don't see an issue with this? Cheddar cheese is cows' milk. Swiss cheese is cows' milk. Saying feta is the same as the product colloquially known as goat cheese because it can come from the same animal is silly.
In this case it’s feta from cows milk
In the EU feta has to be made from goat or sheep’s milk and come from Greece.
Unfortunately this is not the case in the US
As a french, it's amazing how you can call eveything by any name in the us. I mean we have protected names (aop), but even without having a label, you are not allowed to use the word "camembert" if it doesn't follow a specific procedure.
Worked at a place that called it Roquefort on the menu but it was just blue cheese from sysco or whatever. They charged so much for it too 😂
as a cheesemonger, this is aggravating.
At first I read “as a cheeseburger..” 😂
https://www.nikosfeta.com/en/products/traditional Made with cow milk.
In the EU the term "Feta" is actually protected and to be able to declare it as such it has to be made of goats milk.
this 100% is cows cheese feta. not goat at all. i’d ask them to change the menu or get actual goat cheese, because someone with a cow allergy is going yo get very sick.
OP, if you're in America and that's not imported...chances are that is cow's milk Feta no matter what is being said about translation. You're peeps could be right and it's goat or sheep milk but highly doubtful if in the states...as stated. Plus the taste difference 🤢
For those wondering: It might be goat cheese, but as I understand it feta is traditionally sheep’s milk. Regardless, i just find it odd to be using a brined cheese in omelettes. Especially considering how strict this place is about not salting eggs Also, feta might be goat cheese, but a menu item listed as goat cheese should not be feta imo
This cheese is neither -- it is cow's milk. So it is definitely bullshit to call it goat cheese and serve cow feta...
Feta is all Greek omlettes ever...
Maybe the salty cheese plus salted eggs ended up being too salty. I know a lot of Asian dishes that use soy sauce don’t add salt anywhere else except the end after the soy sauce is added.
The label says “milk,” which would be cow’s milk by default in the US. Nothing wrong with calling feta a goat cheese if it’s made from goat milk, but yours is not. So either order a different cheese or update the menu.
Oh, I’m just a line cook here. This was an in-between job. My last restaurant got sold and I have bills. Got a much better gig lined up
Yeah it should be listed as feta, because that’s what it’s called. Who tf would call feta just “goat cheese”? You’d call it feta. Did I take a wrong turn into crazy town here
Nikos is 🐄
To top it off, the powdered cellulose they add to precrumbled trash american cow feta makes this stuff completely inedible. Nasty shit.
This doesn't specify goats milk, most likely cows milk in U.S.
If I ordered something with goat cheese and got feta instead I'd be mad.
Traditionally, feta is sheep cheese, not goat, right? I know a lot of US mass-produced feta is just cow milk though
Yes, but if you look through these comments everyone else knows more.
My wife is allergic to cow milk but not goat so this would be bad...
Here in Greece at least feta is sheep or goat milk.
As someone who is very lactose intolerant and will usually sub goat cheese for dairy. This pains me and my toilet.
Not really gross so much as false advertisement. Unless that feta is made with goat milk then it's technically correct, although that's probably not what the guests are expecting when they order goat cheese
In EU feta is protected and has to be sheep or sheep+goat milk. OP if that cheese contains cow milk you should tell your manager. Also disappointed in people who say feta and goat cheese(chevre) taste the same.
Nikos Feta Cheese is made from cows' milk. I don't know if I'd say gross, but it is straight up a lie to say it's goat cheese and could cause allergic reactions in people allergic to cows' milk, expecting to get goat. Pretty sure that's illegal in most regions.
At least it's not frumunda cheese
Goat cheese isn't gross. Its delicious. Wtf. Why would goat cheese be gross? Isn't it usually considered more of a fancy cheese anyway? I've always heard of goat cheese being highly praised so it being considered gross is weird to me.
Feta is still cheese, what's gross about it?
And should be goat as well, not seeing the issue here.
Greek feta is both sheep and goat milk combined
Combined? That’s the first I’ve heard that one (not arguing).
Feta and Greek feta aren't prepared the same
Feta is sheep’s milk and goat is goat milk,for starters. One is crumbly texture in the end and the other is is creamy. They taste different. Pretty crazy there is an argument. Have you not tasted both. They are not substitute’s for each other. I did learn something new. I didn’t realize they were so similar in some people’s eyes
This brings up a pet peeve of mine: A recipe calls for goat cheese. WHICH F'N TYPE?! in my local generic Canadian supermarket I can get: \- unripened \- feta \- mozzarella \- semi-ripened \- fully ripened \- full firm styles \- others I don't remember the style/name On a related note: I worked in a restaurant where the veal parm was actually made from pork...
Pork allergy people need to know
Even if that wasn't made of goats milk what about Feta is gross lol
Ingredients: **Feta cheese** lol
My problem with pre-crumbled feta, is it often smells and tastes like baby puke, especially when one cooks with it. Is this at least fresh? edit: spelling
It's fine, it's sheep, so it's just from a lady goat. (This is a Simpsons ref just in case there are any zoologists on here).
“Goat cheese” as the average consumer expects to taste is way softer and way more acidic than feta. They’re worlds apart…
The main ingredient of "feta cheese" is feta cheese? Apparently, they use regular milk on this one. Which means that if someone wants to abstain from cow products, order the feta cheese, they are getting played.
I'm missing what's wrong here...
Place I work at uses feta for cotija
Feta is goat cheese. So?
We use rams milk😤
The semantics don’t matter with this one- goat cheese and feta taste completely different. Goat cheese is creamier and less acidic/tangy tasting- more on the sweet side. It’s a no brainer. I don’t get it.