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...
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Thread: Drinkin' more milk
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12-13-2011, 08:36 AM #1
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12-13-2011, 09:10 AM #2
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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.
Originally Posted by OakLeaf
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.
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12-13-2011, 09:19 AM #3
Meow!
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Yet another reason that I wish we could have goats! Originally Posted by GLC1968
Live with intention. Walk to the edge. Listen hard. Practice wellness. Play with abandon. Laugh. Choose with no regret. Continue to learn. Appreciate your friends. Do what you love. Live as if this is all there is.
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