Feta is a significant ingredient in a meal that requires it because its tangy, salty flavor and crumbly texture is notable. If you do not like feta, but do not want to detract from the original intention of a dish, substituting a similar cheese with subtle differences is an option. Or, if you do not have feta on hand, but have other types of cheeses, one may work just as well.
Goat
Goat cheese is a general term for any type of cheese made with goat's milk. Particular types, such as Montrachet, a goat cheese log, are more common than others. The tangy flavor of this cheese is similar to feta, but the texture is softer and it contains less salt.
Cottage Cheese
Cottage cheese is an American cheese that originated with the colonists, who made it at home in their cottages. The cottage-cheese making process involves curdling cow's milk and washing it. California-style cottage cheese is drier compared with country-style, which has a wet, creamy texture. The cottage cheeses on the market vary in flavor and texture, but a drier, saltier version is a comparable substitute for feta.
Queso Fresco
Queso fresco is a salty, creamy and crumbly Mexican cheese. It tastes similar to feta. The difference is the saltiness. Queso freso tastes like feta that has been soaked in water to remove much of its saltiness. Latin American markets and grocery stores in areas where a significant Latino population lives frequently carry queso fresco.
Mizithra
Mizithra is a Greek sheep's milk cheese with a creamy and crumbly texture. This cheese lacks much of the salt in feta, but the texture is similar. Aged mizithra has fewer similarities to feta because the texture is hard, like Parmesan.
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