Quote Originally Posted by OakLeaf View Post
It depends on the process, too. To my taste, chèvre is goaty, gjetost is not; manchego is sheepy, pecorino sardo is not. But that's just my taste buds...
Very true. Typically, aged cheese made with goat's milk is going to have a stronger flavor than fresh cheeses. And again, it'll depend on breed. We make Chevre with our milk and there is zero goat taste at all. When we made it with the milk from our previous goat breed (Alpine), it definitely had a goaty 'twang' to it.

Indysteel - we do! Mostly fresh cheeses because we just don't have the time or patience to do the hard ones (or really, enough milk to spare!) but we hope to one day. The few we tried with milk from our previous goat turned out really, really bad.