Andy Montoya
Feta is a unique cheese with a strong flavour and a firm, crumbly texture. However, there are several other cheeses that are similar to feta and can be used as substitutes. Some alternatives include ricotta salata, cotija, goat cheese, Gorgonzola, and halloumi. These cheeses vary in texture and flavour but can be used in similar recipes as feta, such as Mediterranean salads, pasta, and pastries. In addition to cheese substitutes, ingredients like olives, sun-dried tomatoes, and nuts can also provide a salty or tangy flavour similar to feta.
| Characteristics | Values |
|---|---|
| Type of milk | Feta is typically made from sheep's milk, but it can also be made from goat's or cow's milk. |
| Taste | Feta has a unique tangy, salty flavour that can vary in intensity depending on the brand and shipping time. |
| Texture | Feta has a firm, crumbly texture. Softer varieties, such as Persian feta, are also available. |
| Country of origin | Feta is commonly associated with Greek cuisine, but it is also produced in other countries such as Denmark and Bulgaria. |
| Similar cheeses | Several cheeses have a similar texture to feta, including ricotta salata, cotija, goat cheese, and Gorgonzola. For a milder option, Panela, a Mexican cheese, can be used. |
| Substitutes | For a dairy-free alternative, a handful of olives, sun-dried tomatoes, or roasted almonds can provide a similar salty flavour. |
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What You'll Learn
Goat's cheese
Feta is a Greek cheese made mainly from sheep's milk, or a mixture of sheep and goat's milk. Goat cheese, on the other hand, is made entirely from goat's milk. Feta has a crumbly texture and a salty, tangy, and sometimes spicy flavour. The ripening process in brine contributes to these characteristics. Goat cheese, or chèvre, is milder, with a creamy texture and a slightly sharp aftertaste. It is also more spreadable at room temperature than feta. Harder goat milk cheeses are similar to Parmesan cheese and can withstand grating or shaving.
Goat cheese has a more diverse production process and ripening time, resulting in different textures and flavours. To make goat cheese, you separate the curds from the whey using an acid or rennet, then drain additional whey from the curds using a cheesecloth. The small curd cheese is traditionally formed into a log, sometimes with chopped fresh herbs, and refrigerated until firm. Feta, on the other hand, is made by separating the curds from the whey and compacting them into blocks. The curds are then cut, salted, and aged in a brine for several weeks at room temperature or a minimum of two months in a refrigerator.
Both cheeses are soft and can be whipped into dips. They can also be crumbled into another dairy base, such as sour cream or Greek yogurt, for a chunky dip. Feta and goat cheese are both popular on meat and cheese boards, and pair well with olives and jam, respectively. Goat cheese is also a good substitute for feta in Mediterranean recipes, salads, stuffed pastries, or as a topping for pizza or pasta. Its tangy creaminess complements these dishes nicely, although the specific differences in flavour may still be noticeable.
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Ricotta salata
In addition to its culinary uses, ricotta salata also offers a distinctive, snowy-white colour that creates a visually appealing contrast against other vivid food hues, such as deep reds, golden oranges, and vivid greens. This makes it ideal for dishes that require a bit of salt, such as garnishes or toppings.
One traditional Sicilian dish featuring ricotta salata is "Insalata Catanese" or Catania salad, which includes tomato, red onion, basil, olive oil, and grated ricotta salata, with oregano as an optional ingredient. Another option is to pair it with honey or marmellata (jam/jelly) on bread, creating a sweet and salty combination.
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Greek vs Danish feta
Feta is a versatile cheese with a tangy, salty flavour and a texture that can range from soft to semi-hard. It is commonly used in Mediterranean dishes, such as salads, pastries, and pizzas. While there are now many different types of feta produced around the world, Greek feta and Danish feta are two of the most well-known varieties.
Greek Feta
Greek feta is the traditional variety of feta cheese, with a history dating back to the 17th century when Greece was under Venetian influence. The name "feta" comes from the Italian word for "slice," referring to the slicing of cheese curd during the cheese-making process. Greek feta is typically made with a combination of sheep's milk and goat's milk, although some varieties may use cow's milk as well. It has a dry and crumbly texture and a salty and tangy flavour. Greek feta is often considered the standard against which other types of feta are judged, and it rated highest in a taste test conducted by CHOICE.
Danish Feta
Danish feta, on the other hand, is a more recent innovation, often made with cow's milk and produced using the ultrafiltration method. This results in a smoother, creamier texture and a milder, less salty taste compared to Greek feta. Danish feta is also sometimes marinated in oil and flavoured with herbs, spices, or lemon zest, adding additional flavour and moisture to the cheese. While some purists argue that Danish feta is not authentic, many people prefer its creamier texture and less intense flavour.
Substitutes for Feta
While Greek and Danish feta offer distinct sensory experiences, some alternatives can be used in recipes calling for feta cheese. These include goat cheese, which shares a similar tangy and creamy profile with feta, and labneh, a strained yogurt cheese with a thick, creamy texture and a mild, tangy flavour. For a bolder flavour, Gorgonzola or other blue cheeses can be used, while milder options include Mexican panela or ricotta salata. Mozzarella, tofu, and vegan feta are also possible substitutes, although they will alter the flavour profile of the dish.
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Non-dairy alternatives
Feta is a hard, white cheese made from sheep's milk and aged in brine. It has a unique tangy, salty flavour and a firm, crumbly texture. Here are some non-dairy alternatives to feta cheese:
Tofu
Tofu is a popular non-dairy alternative to feta cheese. It can be pressed and crumbled to achieve a similar texture to feta. Additionally, tofu can be seasoned to enhance its flavour. For example, it can be mixed with vinegar, oil, water, basil, salt, oregano, black pepper, and garlic powder to create a feta-like flavour.
Vegan Feta
Vegan feta cheese is another alternative, which can be store-bought or homemade. It is made from various ingredients, such as tofu, vinegar, olive oil, and spices, and can be used in recipes like watermelon feta salad or Mexican street corn.
Nuts
Nuts, such as almonds, can be a good dairy-free alternative to feta cheese. For example, Miyoko's Almond Feta recipe is a nut-based option. Additionally, nuts like pine nuts, pistachios, macadamias, or cashews can be used to add texture and flavour to dishes.
Olives
Olives can be used as a dairy-free and vegan alternative to feta cheese. They provide a similar salty burst of flavour and can be added to dishes like salads.
Sun-dried Tomatoes
Sun-dried tomatoes offer a burst of flavour and sweetness, which can be used in place of the salty taste of feta. They can add a unique touch to dishes without the saltiness of feta.
These non-dairy alternatives can be used in various dishes, offering similar textures and flavours to feta cheese while accommodating dietary restrictions or preferences.
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Salty flavour substitutes
Feta is a unique cheese with a strong salty flavour and a firm,
Firstly, you could try other types of crumbly, salty cheeses. Ricotta salata, cotija (a crumbly Mexican cheese), and halloumi are all good options that provide a similar salty kick to feta. Persian feta is a softer and less salty alternative to the traditional Greek variety, which is marinated in oil, herbs, and garlic. If you're feeling adventurous, you could also try crumbling mozzarella cheese balls for a similar texture to feta, although this will change the flavour profile of your dish.
If you're open to non-cheese alternatives, a handful of olives can provide a salty burst of flavour and a similar dairy-free and vegan option to feta. Sun-dried tomatoes offer a burst of flavour and a touch of sweetness instead of a salty hit. For a different salty crunch, try adding roasted almonds or other nuts like pine nuts, pistachios, macadamias, or cashews to your dish.
For a milder, less salty option, consider panela, a fresh Mexican cheese with a slightly tangy taste and a crumbly texture. Goat cheese is another suitable substitute, with a tangy, creamy, and crumbly texture that works well in Mediterranean dishes and salads.
Lastly, if you're looking for a strong, bold cheese presence, Gorgonzola or other blue cheese varieties can be a good substitute for feta in salads, creamy pasta sauces, or stuffed pastries.
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Frequently asked questions
Some non-dairy substitutes for feta include a handful of olives, sun-dried tomatoes, and nuts like almonds, pinenuts, pistachios, macadamias, or cashews.
Yes, ricotta salata, cotija, and cottage cheese have a similar texture to feta.
Some substitutes that have a similar tangy taste to feta include halloumi, goat cheese, and gorgonzola.
Yes, Danish feta, Persian feta, and labneh are less salty than traditional Greek feta.
Panela, a fresh Mexican cheese, is a good substitute for feta if you're looking for a milder option.
