You can use feta cheese instead of goat cheese at a ratio of 1:1 — one cup of feta for one cup of goat cheese. This is the reverse of the goat-cheese-for-feta swap, and it is the saltier, firmer direction: feta is brined, crumbly and sharp, while goat cheese is soft, creamy and earthy. The swap makes a dish saltier, firmer and more structured — the feta will hold its crumbles where the goat cheese would have smeared, and the flavour will be cleaner and sharper. In a salad, that structure is a benefit. In a creamy filling, it is a loss. This is the substitution for the cook with feta in the fridge and a recipe that calls for goat cheese, and it works best where salt and structure are welcome.

The ratio, in a table

The ratio is 1:1. Cheeses swap 1:1 by weight; saltiness and melt are what change. The table below converts the amounts you are most likely to meet.

Goat cheese called for Feta cheese to use Notes
1 tablespoon 1 tablespoon
1/4 cup 1/4 cup
1/3 cup 1/3 cup
1/2 cup 1/2 cup
2/3 cup 2/3 cup
3/4 cup 3/4 cup
1 cup 1 cup
1 1/2 cups 1 1/2 cups
2 cups 2 cups

No cup weights are published in our ingredient data for these two ingredients, so this swap is measured by volume — or by weight, where the ratio is given by weight. Do not guess a weight for either ingredient. All cup weights are approximate — densities vary by brand, by how the ingredient is packed, and by moisture — so verify with a kitchen scale where weighing matters, especially in baking.

Worked examples

A beetroot salad that is saltier and more structured

A beetroot salad recipe calls for 1 cup of crumbled goat cheese with roasted beetroot and walnuts. Replace it with 1 cup of crumbled feta, and assemble the salad exactly as usual. The salad will be saltier and more structured than the goat cheese version — the feta holds its crumbles, so you get distinct bursts of salty cheese against the sweet beetroot, rather than a creamy smear. The flavour will be sharper and cleaner, with a briny tang that suits the earthy beetroot. Do not add any extra salt: the feta provides all the seasoning the salad needs. The result is a very good salad, even if it is less creamy than the goat cheese version.

A tart filling that holds its shape better

A savoury tart recipe asks for 1 cup of crumbled goat cheese in the filling, with caramelised onions. Use 1 cup of crumbled feta instead, and mix it into the filling exactly as you would the goat cheese. The filling will be firmer and more structured than the goat cheese version, with a salty, sharp flavour that suits the sweet onions. The feta will not melt as readily as the goat cheese, so the filling will have distinct crumbles rather than a smooth creaminess — which is a benefit in a tart, where structure matters. Bake at the same temperature and time. The result is a tart that slices cleanly and tastes bold.

A pasta dish that is saltier and brighter

A pasta recipe calls for 1 cup of crumbled goat cheese stirred through hot pasta with herbs. Replace it with 1 cup of crumbled feta, and stir it through exactly the same way. The pasta will be saltier and brighter than the goat cheese version, with a sharp, briny tang that cuts through the richness of the pasta. The feta will not melt as smoothly as the goat cheese, so the pasta will have distinct crumbles rather than a creamy coating — which is fine, and arguably more interesting. Do not add extra salt, and be generous with the herbs. The result is a pasta that tastes fresh and bold, rather than creamy and earthy.

What changes in the result

Three things change when you use feta instead of goat cheese. First, the texture: feta is firmer and crumblier, while goat cheese is softer and creamier, so the result is more structured — the cheese holds its crumbles where the goat cheese would have smeared, which is a benefit in a salad or a tart and a drawback in a creamy filling. Second, the flavour: feta is sharper, cleaner and saltier, with a briny tang, while goat cheese is earthier and more distinctive. Third, the salt: feta is significantly saltier than goat cheese, so you must reduce the other salt in the recipe, or the dish will be too salty. The melt is less smooth: feta does not melt as readily as goat cheese, so a filling will be crumbly rather than creamy. In a salad or a tart, these changes are benefits; in a creamy dish, they are trade-offs.

When not to substitute

Do not swap a hard aged cheese for a soft fresh one in a sauce — it will not melt the same way. Do not use feta instead of goat cheese without reducing the other salt — the dish will be too salty, and you cannot fix it afterwards. Do not use it in a dish where goat cheese's creamy, earthy flavour is the point, such as a goat cheese and honey tart, or a creamy goat cheese pasta, because the feta's sharpness and structure will change the dish fundamentally. Do not use it for someone who cannot eat cow's milk — feta is usually made from sheep's and goat's milk, but some feta is made from cow's milk, so check the label. And do not use a very salty feta in a delicate dish without tasting first: the salt can overwhelm everything else.

Practical guidance

Use a firm feta, crumbled by hand, for the closest structure to goat cheese. Reduce the other salt in the recipe — often to nothing — then taste and add salt only if the dish needs it; the feta is salty enough for most dishes. Add the feta at the same stage the goat cheese would go in, and do not expect it to melt smoothly — it will stay crumbly, which is part of the appeal. Store feta in its brine in the fridge, and use it within a week of opening. All amounts here are approximate, and the 1:1 ratio is by volume of crumbled cheese; verify with a kitchen scale where weighing matters.

Frequently asked questions

How much feta cheese do I use instead of goat cheese?

Use the same amount: 1 cup of feta cheese for 1 cup of goat cheese. Feta is much saltier, so reduce the other salt in the recipe — often to nothing — and taste before seasoning.

Can I use feta instead of goat cheese in a beetroot salad?

Yes. The salad will be saltier and more structured, with distinct crumbles of feta against the sweet beetroot. Do not add extra salt — the feta provides all the seasoning the salad needs.

Does feta taste the same as goat cheese?

No. Feta is firmer, crumblier, saltier and sharper, with a briny tang. Goat cheese is softer, creamier and more earthy. The tang is similar in strength but different in character.

Will feta melt like goat cheese in a tart filling?

No — feta melts less readily than goat cheese, so the filling will be crumbly rather than creamy. That structure is a benefit in a tart, where the filling needs to hold its shape.

Is feta saltier than goat cheese?

Yes, significantly. Feta is brined, so it is very salty. Always reduce the other salt in the recipe when you make the swap, and taste before adding any more.

Related links