Patrick Oconnell
Feta is a popular cheese with a distinct tangy, salty, and creamy taste. However, not everyone enjoys its unique flavour, and some may want to substitute it with something similar. For those who are vegan or lactose intolerant, almond feta and hemp tofu are excellent alternatives with similar textures and nutty flavours. For those who are neither, there are several options with similar textures and flavours, such as goat cheese, ricotta salata, cotija, and queso fresco.
| Characteristics | Values |
|---|---|
| Taste | Tangy, salty, nutty, sour, sweet, creamy, strong |
| Texture | Crumbly, creamy, soft, smooth |
| Type | Cow, sheep, goat, almond, hemp, soy, cashew, cream, Mexican, Italian, Greek |
| Use cases | Salads, pastries, sandwiches, pasta, pizza, toppings, stuffed peppers, tacos, enchiladas, omelettes |
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What You'll Learn
Ricotta Salata
When compared to feta, ricotta salata is less tangy and more mild, making it a good option for those who want a similar texture but a less intense flavour. It is also a suitable alternative for those who want a cheese that is drier and less creamy than feta. Ricotta salata's versatility and affordability make it a great option for those looking for a feta-like cheese with a slightly different twist.
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Goat cheese
Feta and goat cheese are similar in many ways. Both are white, creamy, tangy, and crumbly. They are also similar in fat content, although goat cheese generally contains slightly more fat per ounce. However, there are some differences between the two cheeses.
Feta, on the other hand, is a Greek type of cheese that mainly uses goat's milk, although sometimes it contains a mixture of both goat's milk and sheep's milk. It can also be made with cow's milk. Feta is a soft cheese that is somewhat dry and crumbly, similar to blue cheese or ricotta salata. Its flavour is salty and tangy, ranging from mild to sharp. Unlike other soft cheeses, such as cream cheese or mascarpone, Greek feta is difficult to spread.
In terms of production, the process for making goat cheese is similar to that of ricotta. To make goat cheese, you separate the curds from the whey using an acid or rennet and then drain the additional whey from the curds using a cheesecloth. The small curd cheese is then traditionally formed into a log, sometimes with chopped fresh herbs, and refrigerated until firm. Feta, on the other hand, is produced by separating the curds from the whey and compacting them into blocks. The curds are then cut up and salted before being aged in a brine for several weeks at room temperature or a minimum of two months in a refrigerator. This brine gives feta a slimy exterior, although the inside remains firm and crumbly.
Despite their differences, feta and goat cheese can be used in similar ways while cooking. They can be used as a dip, on a meat and cheese board, or on crostini.
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Cotija
The main types of Cotija are a younger, fresher cheese and an aged version. The younger Cotija is most similar to feta, while the aged Cotija is better for grating. When using Cotija in recipes, it can be crumbled or chopped up to add a distinct flavour to a dish.
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Almond feta
When substituting almond feta for regular feta in recipes, it is important to consider the dish's overall flavour profile and texture. Almond feta may not be the best substitute for recipes that require melting feta, as its melting profile may differ. However, for dishes that require crumbled feta, almond feta can be a good option as it can provide a similar texture and mouthfeel.
In addition to almond feta, there are several other non-dairy substitutes for feta cheese, such as cashew cheese, hemp tofu, and soy-based feta. These alternatives can be good options for those who are vegan or lactose intolerant and offer similar textures and flavours to regular feta.
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Cream cheese
Feta cheese is known for its tangy and salty flavour, which can add a distinctive taste to dishes. It also has a crumbly texture, which can be a unique feature in certain recipes.
When substituting cream cheese for feta, consider the texture difference. Cream cheese is smooth and spreadable, while feta is crumbly and can be dry. This may impact the final dish, especially if the recipe relies on the crumbly texture of feta.
Additionally, while cream cheese has a tangy flavour, it may not have the same level of tanginess as feta. Feta is known for its distinct tangy and salty combination, so if a very tangy flavour is desired, additional seasoning may be needed when using cream cheese as a substitute.
Overall, cream cheese can be a suitable substitute for feta in certain dishes, particularly hot ones, where its smooth texture and tangy flavour can be utilised. However, the texture difference should be considered, and adjustments may be needed to achieve the desired final dish.
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Frequently asked questions
Some alternatives to feta cheese include goat cheese, cotija, queso fresco, ricotta salata, halloumi, almond feta, and gorgonzola.
For a Greek salad, you could try almond feta, vegan feta, or goat cheese.
If you want to avoid a tangy taste, you could try queso fresco, which is a mild cheese, or halloumi, which is very mild.
