I see plenty of feta-like cheeses at places like Akhavan and Adonis in Montreal. Are they all as strong as feta or are some of them not as ripe? I`m mostly asking because I'm trying to look for a better substitute to tome fraîche than ripened Cantal, cheddar and mozzarella(urg). I'm looking to make aligot and I've read somewhere that cheddar cheese curds can be a decent substitute, but I`ve got my doubts. I'm thinking texture would be a lot more important than trying to replicate flavor when it comes to finding a cheese for aligot.