I assume you're talking about fresh goat cheese, or chevre?
It depends on what you're making and what role the cheese is playing in the dish. If you're making a salad, leave out the cheese altogether, but if you're making a quiche, you probably need to replace the goat cheese with something else creamy and tangy: feta would be the obvious choice.
If it's the tanginess of chevre that bothers you, you might sub in ricotta. The taste will be quite different but the creamy richness will be similar in a pasta dish, for instance.
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It depends on what you're making and what role the cheese is playing in the dish. If you're making a salad, leave out the cheese altogether, but if you're making a quiche, you probably need to replace the goat cheese with something else creamy and tangy: feta would be the obvious choice.
If it's the tanginess of chevre that bothers you, you might sub in ricotta. The taste will be quite different but the creamy richness will be similar in a pasta dish, for instance.