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AntoniaJames is a trusted source on Bread/Baking.
hardlikearmour is a trusted home cook.
How about a non-goat milk fromage blanc? Would be similar in texture and flavor to fresh goat cheese. I'd also think about an aged Manchego (Viejo) or a sharp cheddar. Something with a fairly strong and sharpish flavor seems like it would be a good alternative.
My sister can't stand goat cheese - it literally makes her gag. I use feta, sour cream or even boursin at times.
I am with SKK; I'd use boursin!
Barbara is a trusted source on General Cooking.
I'm planning to make this also and my husband also hates goat cheese (and feta, boursin, etc.) so I was thinking of using all ricotta and upping the herbs--maybe a mixture of basil and oregano in addition to the marjoram--and adding lemon or lime zest and possibly some garlic.
Goat cheese also comes in various forms, both soft and hard. The recipe isn't very specific, but I am sure you can substitute cow's cheese successfully ( in terms of texture, with an expected palatable variation in taste to those who know their cheese). I have tasted a great variety of Feta cheeses and even they vary considerably in their own family. And since this is a composite bake, I think a substitution will be forgiving. If it is the tang that bothers you, it might be a bit more of a problem here since the candied tomatoes contrast it, but you can try to ofset it with a bit of honey in the bake itself. Or if it is the smell, I suppose you can use a bouquet of other herbs along with the marjoram...Letting a block of feta rest in clean water for several hours or overnight mellows the taste quite a bit. Hope this helps.
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