substituting goats cheese in this christmas recipe

• I am cooking the veggie christmas dinner, and would prefer not to use cow's milk as another veggie is extremely sensitive to cows milk..any opinions/experience about substituting goats cheese for mature cheddar in this recipe?
• I am thinking about texture, not taste..and if it will still be as good as a kind of binder.I wil look for a hard goats cheese...

• Servings: 4
• Level of difficulty: Easy
• Preparation Time: 15 minutes
• Cooking Time: 45 minutes

Ingredients

• 250g mixed nuts, (walnuts, hazelnuts, sesame seeds, almonds, cashews)
• 100g shallot, (about 4 small or 0.5 banana shallot), finely chopped
• 400g tinned chopped tomatoes, drained
• 1 organic egg, beaten
• 100g Gruyère, or mature cheddar cheese, grated
• 0.5 tsp dried thyme
• 0.5 tsp dried sage
• 0.5 tsp dried mint
• 1 tbsp [DLMURL="http://uktv.co.uk/index.cfm/uktv/Food.ingredient/aID/508492/"]Parsley[/DLMURL], finely chopped
• 1 tsp Marmite, or other yeast extract blended with 1 tsp boiling water
• 1 tsp freshly squeezed lemon juice
• 1 pinch salt and fresh ground black pepper
• 1 cube butter, for greasing tin

Method

1. Place the nuts in a dry frying pan over a moderate flame. Toast, stirring gently, until golden and fragrant, taking care not to burn. Remove to a bowl and leave to cool.
2. Whizz in a food processor until thoroughly ground.
3. Preheat the oven to 180C/gas 4. Generously grease a loaf tin with butter.
4. In a large bowl, combine the ground nuts with all remaining ingredients. Mix very thoroughly.
5. Scoop the mixture into the prepared tin and bake for 45 minutes to 1 hour, until firm and golden. Cool slightly, then turn out.

looks tasty and easy doesnt it

tigress