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alternative to feta

b
bladerobbins May 29, 2007 04:42 PM

I'm throwing a goodbye dinner party for a friend tomorrow night. I'm using a recipe for a watermelon, cucumber, celery salad that appeared in the New York Times last year. The recipe calls for a sheep's milk feta, but the guest of honor for whatever reason has an aversion to feta. Any suggestions for an alternative soft cheese?

Thanks!

  1. h
    howchow May 29, 2007 04:46 PM

    ricotta salata would be good substitute.

    1 Reply
    1. re: howchow
      daily_unadventures May 29, 2007 05:02 PM

      Goats cheese? Buffalo mozzarella?

      Katerina
      http://dailyunadventures.com

    2. k
      Kelli2006 May 29, 2007 08:41 PM

      Mexican Anejo Enchilado and Asadero tend to be available in American markets now and would be a natural replacement for feta. A fresh chev would also work.

      1. Emme May 29, 2007 11:19 PM

        Agree that ricotta salata would provide the saltiness.

        You might also consider Stilton, Queso Fresco (milder) or Enchilado (stronger, as suggested).

        If you're feeling ambitious, here's a recipe for a feta sub...

        Feta cheese substitute
        1 pound extra-firm tofu, drained and cut into 1/4 inch cubes
        2 cups water
        3 tablespoons nutritional yeast flakes
        1 teaspoon salt
        2 teaspoons finely minced onion
        1 clove garlic, finely minced
        1/4 teaspoon dried thyme
        1/4 teaspoon dried marjoram
        1/4 teaspoon ground dill seed

        Feta cheese marinade
        1/4 cup red wine vinegar
        1/4 cup water
        2 tablespoons tahini
        2 tablespoons fresh lemon juice
        1 teaspoon salt
        1 teaspoon dried basil
        1 teaspoon dried oregano
        1 clove garlic, finely minced

        To make the feta cheese, combine cheese ingredients in a saucepan. Bring the mixture to a boil over a medium-high flame, then reduce to a simmer for 20 minutes. Stir occasionally. Drain the tofu and set aside in a bowl.

        To make the marinade for the feta cheese, whisk all ingredients together in a bowl, then pour over the feta cheese tofu and toss to coat. Cover and chill several hours, stirring occasionally. Once marinated, the tofu feta can be stored in the refrigerator for up to one week.

        1. foxy fairy May 30, 2007 06:45 AM

          Queso fresco from the local Latin market. Milder flavor, but similar texture -- crumbly, but not as soft as goat cheese. YUM. What are you using to dress the salad?

          1. bitsubeats May 30, 2007 07:38 AM

            how about cotija or queso anejo?

            1. C. Hamster May 30, 2007 07:55 AM

              I would also suggest ricotta salata, as it's close in texture and saltiness, though not in flavor.

              1. h
                Humbucker May 30, 2007 08:47 AM

                Try Mizithra. To me, it tastes virtually identical to feta, which may be a bad thing if your guest's aversion to feta extends to the flavor.

                2 Replies
                1. re: Humbucker
                  b
                  bladerobbins May 30, 2007 08:52 AM

                  thanks everyone! i'm going with ricotta salata because they had it at the cheese store two blocks away. i'll let you know how it goes...

                  1. re: bladerobbins
                    s
                    spazita May 30, 2007 08:59 AM

                    Asiago. It's dry, crumbly and a bit salty.

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