My husband HATES feta cheese. For a lot of things, I just leave it off his portion, but I've found that he really likes smoked cheeses (Edam, gouda and cheddar in particular), so if you're making something where smoked cheese would work, you could try that.
Ricotta salata has a similar texture to feta. You might like to try that. Otherwise, you could use any crumbly cheese you like. It rather depends upon the recipe you have in mind.
Yes, would help to know where you're using the feta. In broad terms, ricotta salata or a crumbly goat cheese are good subs Also I'd note that there's a huge taste/texture difference between a good feta and a poor quality one (i.e., salty styrofoam) - which is arguably true of many cheeses, but I've found especially so with feta. I think the prevalence of bad ones creates a lot of feta dislike. If you have access to a good cheese source, your guests might change their minds.
That completely depends on the dish. Cheese is often used for either its specific flavor profile or its melting profile/texture. In my experience, since feta doesn't melt, its usually used for its unique flavor. In most of the applications I can think of, just substitute a cheese you enjoy the flavor of. I would *generally* choose something aged, though, with a firmer texture.
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Too salty? Too goaty? Too barny?
Go with chevre!