Goat cheese revisited

Hi Christine - When I first read your request, I thought I had the answer to your question -- when I can't afford a large quantity recipe that calls for goat cheese, I mix ricotta and feta to approximate the flavor and texture (of the softer style of goat cheese). Since you aren't fond of feta, as well, I'm assuming that you need a substitute for a cheese with the same TEXTURE as goat cheese, rather than the flavor. Since there are soft and harder textures of goat cheese, you have a few choices.

Kelly's respone is a great substitute (fromage blanc). I think that south american "queso blanco" would work, too (we have that available here in our stores, anyway). If a soft goat cheese is called for, you could get away with a ricotta (mixed with a bit of cream cheese for the texture and tang). If a harder cheese is called for (if it is supposed to be "crumbled" - try a cow's milk ricotta salata, or even a fresh mozzerlla), as well as the mexican queso fresco.

Too much info, I'm sure!! Hope it helps, though!!