24 Legendary Goat Cheese Substitutes You’ve Never Heard Of

Everyone like cheese. The majority of cheese is created from cow and goat milk, with some made from sheep milk. However, goat milk is the most often utilized.

Goat cheese is a versatile ingredient that may be used in spreads, on pizza, sandwiches, soups, salads, and as an ingredient in meals. Because they might be costly, you may want to consider using an alternative.

Here are some alternatives to consider:

1. Fromage Blanc
2. Blue Cheese
3. Gruyere Cheese
4. Emmental
5. Feta Cheese
6. Ricotta Cheese
7. Parmesan
8. Cashew Cheese
9. Cotija

Don’t worry if you can’t find something acceptable from the list above. There are several finest goat cheese replacements.

But first, let’s take a look at why this cheese is so popular.

24 Goat Cheese Best Substitutes 

In its most basic form, goat cheese is prepared by letting raw milk to curdle spontaneously, then draining and pressing the curds. To coagulate the milk, some methods employ an acid (such as vinegar or lemon juice) or rennet.[Source]

The taste and texture of goat cheese are two important characteristics. Fresh goat cheese has a creamy, smooth texture and a sweet, tangy, and earthy flavor.

The bitterness of the goat cheese becomes citrus-like as it ages, and the earthiness intensifies. Aged goat cheese has a firm texture that borders on crumbly, as well as a pungent odor. As the goat cheese matures, it develops a harder texture and a hairy rind.

Fromage Blanc and blue cheese are two of the greatest cheese replacements. It possesses scent, consistency, and taste characteristics comparable to goat cheese.

Here is a thorough list of the top goat cheese replacements that imitate taste, flavor, and texture.

Fromage Blanc

Fromage Blanc is a fresh, spreadable cheese native to southern Belgium and northern France. It has a tangy, milky, smooth, lemony taste and a white, soft, creamy texture.

Fromage is prepared from cow milk that has only been matured for a few weeks. Quiches, frittatas, baked foods, and casseroles benefit from fromage.

Blue Cheese

This cheese’s name fits its look. Blue cheese is traditionally prepared using cow milk, however sheep and goat milk may also be used. The blue streaks on the cheese are caused by the Penicillium cultivated mold.

It might be firm or soft and crumbly, but it’s creamier and squishier than goat cheese. It has a pungent odor that becomes stronger as the cheese ages.

Blue cheese pairs well with candied almonds, apples, pears, and dried fruits in salads. A delicious topping for pizza and pastries. Blue cheese is an excellent ingredient for sauces and dips.

Gruyere Cheese

Despite its smooth-melting texture, Gruyere Cheese is classified as a hard cheese. Gruyre is cow milk that has been cured for at least 6 months. It is one of the two varieties of cheese used to produce fondue.

Gruyere is a light yellow cheese with a creamy, rich, acidic, somewhat nutty, and salty flavor. It smells similar to goat cheese.

It is often used in sandwiches and cheese platters. Some people use it to make French onion soup and Croque monsieur.

Emmental

Emmental is a semi-hard Swiss cheese akin to Gruyre. It is the second element in fondue.

Emmental has a moderate flavor that is salty and delicious. It has a chewy, hard, and fatty texture and is most often used in prepared recipes.

Feta Cheese

Feta cheese is brine-cured for 4 to 6 months and manufactured from sheep or goat milk. It tastes robust, salty, and sour. The texture is creamy and delicate, with a crumbly texture.

Feta cheese is best used in salads or shredded on top of pizza or flatbreads due to its crumbly texture. It may also be used as an ingredient in dips and as an appetizer.

Ricotta Cheese

Ricotta cheese is formed from leftover sheep milk whey from other cheeses.

Ricotta is a white cheese that is low in fat. It has a sweet, acidic, and milky taste, yet it is tougher than goat cheese.

Ricotta may be used on pizza, cheesecake, spaghetti, and cookies in addition to desserts.

Parmesan Cheese

Parmesan is another hard cheese derived from cow milk that has a very powerful, nutty taste while also being bitter, salty, and sweet. Parmesan has a gritty, granular texture and may vary in hue from light to dark yellow.

Parmesan cheese is often used in baking and cookery. Parmesan may be eaten raw, sprinkled over baked items, or used to make cakes and hot foods.

Cashew Cheese

The ingredients for cashew cheese are cashews, vinegar, lemon juice, nutritional yeast, spices, and coconut oil. The mixture is fermented for a few days before being shaped into a log and refrigerated.

As a consequence, you’ll get a soft, tangy cheese that’s perfect for sandwiches. It is not suggested if you have a nut allergy.

Cotija Cheese

Cotija cheese is nothing near goat cheese in terms of texture and consistency. This Mexican cheese is crumbly and solidly firm.

If flavor is more important, Cotija is robust, acidic, and salty. It goes well with tacos, salads, and soups.

Manchego Cheese

Manchego cheese has a flavor comparable to goat cheese. The taste is determined by the amount of time it has been aged. Fresh aged Manchego has a green, mild, and milky taste with a delicate texture.

It has a nutty, mild flavor and a firmer but somewhat crumbly texture after 6 months of maturing. After a year, it has a rich, acidic, zesty taste that is crumbly.

It works nicely with tapas, olives, figs, sun-dried tomatoes, and almonds.

Halloumi Cheese

Halloumi is typically prepared from cow, goat, or sheep milk, however it is also created from a blend of sheep and goat milk. If you want a comparable feel to goat cheese, this is not the best option.

Halloumi has a semi-hard, chewy texture that stays solid after cooking. It tastes acidic, briny, and salty, similar to goat cheese. It is most effective with veggies and salads.

Queso Añejo

Queso Aejo has a dry, crumbly, and hard consistency, yet its scent delivers a punch. This salty cheese is wrapped with paprika, which contributes to its strong taste.

It’s delicious with enchiladas and tacos, or crumbled over cooked meals.

Labneh 

Labneh is created from fermented milk or plain yogurt that has been strained. It takes many hours of straining to remove all moisture, leaving a thick consistency comparable to whipped cream cheese.

Labneh is a sour yogurt with a thick consistency comparable to whipped cream cheese. It is a common ingredient in Mediterranean cuisine.

When used as a spread, labneh is an excellent alternative for goat cheese.

Cream Cheese

If you prefer texture over flavor, cream cheese is the finest option. It has the smooth, spreadable, and creamy texture of goat cheese.

Cream cheese, on the other hand, has more fat than goat cheese. This gives it a buttery, creamy flavor. The flavor and taste are light, fresh, and sweet. It is most often found in bread, bagels, dips, and baked products.

Mascarpone Cheese

Mascarpone cheese tastes and feels similar to cream cheese. However, it has twice as much fat as conventional cream cheese.

Mascarpone is silky, smooth, creamy, and white in color, yet it is not as sticky as goat cheese. Because of its sweet flavor, it is best utilized in sweets and savory foods.

Boursin

Boursin is creamy, soft, and spreadable, although it has a crumbly texture. This is another wonderful option for a goat cheese substitute that has the similar feel. The fresh herb combined together with the creamy cheese gives it a unique flavor.

Boursin is a great complement to crackers and veggies. You may also use it in salads, poultry, and pasta dishes.

Cottage Cheese

To produce cottage cheese, separate the whey from the curds by acidifying fresh milk. Rinse the curds and season with salt. Blend it in a food processor since it has a lumpy texture.

Refrigerate the mixture to allow it to firm and take on the texture and consistency of goat cheese.

Paneer Cheese

Panner is an Indian cheese with a consistency comparable to old goat cheese. It is, however, incredibly thick and chewy. It also has a fresh, bright, milky taste, similar to that of fresh goat cheese. Used in a variety of Indian recipes, and may be fried or grilled. Its rich texture aids in the absorption of all spices in any meal.

Greek Yogurt

Greek yogurt is often confused with labneh, however the two are not the same. Labneh has a thicker texture than yogurt.

Yogurt has a similar texture and consistency to goat cheese and a mild tart flavor. If you want to cut calories, this is a good alternative. It works well in sweets, dips, and sauces.

Queso Fresco

In terms of consistency and texture, queso fresco is comparable to aged goat cheese. It’s moist and creamy with a little crumbly texture. It has a light, tangy flavor that is refreshing and creamy.

Queso fresco crumbles quickly and is often used on top of tacos and enchiladas.

Camembert

The texture of Camembert is buttery, creamy, runny, and earthy. It forms a bloomy, soft, yet edible rind, which cheese enthusiasts regard as a delicacy.

Its taste may be described as eggy, nutty, milky, grassy, and fruity. It may be used on pastries and baked items.

Farmer’s Cheese

Farmer cheese is created from cow milk from farms.

Some farms create this fresh cheese using goat or sheep milk. It’s a soft, creamy cheese that’s ready to eat as soon as it’s prepared and dried.

Manouri

Manouri is made from leftover whey from the manufacturing of feta.

Manouri has a similar texture to feta cheese but is creamier. Manouri has a fresh, creamy, nutty taste with citrus notes. The flavor is comparable to that of a fresh, low-tang yogurt.

Manouri works well in pastries, salads, crumbled over spaghetti, and as a cheese treat.

Cheese Tofu 

Tofu may be used to produce cheese. If you are vegan, lactose intolerant, or allergic to nuts (nuts may be used to produce cheese), Cheese Tofu is the ideal substitute for goat cheese.

To firm up the texture, emulsify the tofu with refined coconut oil (use silken tofu). In a food processor, combine all of the ingredients.

Use fermented spices such as mustard, miso paste, vinegar, paprika powder, lemon juice, and yeast for a nutty flavor to get the goat cheese flavor and taste.

It works best as a dip, cream cheese, spaghetti sauce, pizza topping, and in baked goods.