http://www.curdsnwhey.com/goat-cheese-alternative/ Questions and Answers about Cheese Tue, 07 Feb 2012 10:58:58 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://www.curdsnwhey.com/goat-cheese-alternative/comment-page-1/#comment-3348 ktrb Wed, 17 Feb 2010 11:38:56 +0000 http://www.curdsnwhey.com/goat-cheese-alternative/#comment-3348 In a pinch you could use cream cheese, but be sure not to get the low-fat kind; it won't have anywhere near the same texture. Unfortunately, there aren't any really good substitutes. In a pinch you could use cream cheese, but be sure not to get the low-fat kind; it won’t have anywhere near the same texture. Unfortunately, there aren’t any really good substitutes.

]]> http://www.curdsnwhey.com/goat-cheese-alternative/comment-page-1/#comment-3347 Said No Wed, 17 Feb 2010 11:26:28 +0000 http://www.curdsnwhey.com/goat-cheese-alternative/#comment-3347 cream cheese or feta cheeze cream cheese or feta cheeze

]]> http://www.curdsnwhey.com/goat-cheese-alternative/comment-page-1/#comment-3346 rtforkid Wed, 17 Feb 2010 10:47:31 +0000 http://www.curdsnwhey.com/goat-cheese-alternative/#comment-3346 I suppose you could try a cow's <a href="http://www.curdsnwhey.com/cheese-milk/">milk</a> feta, or possibly a soft cheese like Rondele. Rondele-type cheeses are usually in the fancy or imported cheese case with things like Brie, as opposed to being where the American cheese and cream cheese are. I don't think Rondele is actually imported, per se, but it is tasty and made from cow's milk. It usually has a spreadable consistency somewhere between cream cheese and goat cheese, and sometimes has herbs and stuff already in it. It's delicious on crackers and when you mix little bits of it into a salad. Small lumps of it might be good breaded and pan fried, like the popular<a href="http://www.curdsnwhey.com/goat-cheese/"> goat cheese </a>additions to restaurant salads. Hmmm, I'm hungry.... I suppose you could try a cow’s milk feta, or possibly a soft cheese like Rondele. Rondele-type cheeses are usually in the fancy or imported cheese case with things like Brie, as opposed to being where the American cheese and cream cheese are. I don’t think Rondele is actually imported, per se, but it is tasty and made from cow’s milk. It usually has a spreadable consistency somewhere between cream cheese and goat cheese, and sometimes has herbs and stuff already in it. It’s delicious on crackers and when you mix little bits of it into a salad. Small lumps of it might be good breaded and pan fried, like the popular goat cheese additions to restaurant salads. Hmmm, I’m hungry….

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