Bulgarian Feta: Made from sheep's milk. Creamier texture, but the saltiness varies. Sometimes it has a little bit of a grassy or "sheepy" flavor mixed in with a yeasty, tangy finish. Israeli Feta: Full-flavored, creamy and usually not overly salty. Most often made from sheep's milk. American Feta: Can be made with sheep, goat or even cow's milk.. 1. As a dip: Feta cheese and goat cheese are both soft, so they whip into a dip well. Mix either one with fresh herbs, garlic, and other seasonings for a cheese-forward dip. For a chunky dip, crumble the feta or goat cheese into another dairy base, such as sour cream or Greek yogurt. 2.

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Goat cheese, as can be inferred from the name, is made from goats' milk. Therefore, the difference between feta cheese and goat cheese is that goat cheese is 100% goats' milk, and feta cheese is made up of sheep's milk, plus some varying amount of goats' milk, up to, but not exceeding, 30% of the total milk used to make the cheese.. Israeli Feta however, is a full body sheep milk cheese. American Feta on the other hand, is less creamy and tangy in taste. They use cow milk to process it as well. Goat cheese is predominantly made in France, Greece, Italy, United Kingdom, Norway, China, Australia, Spain and Portugal. The produce from each country is therefore different.