So, on the way back to NYC from the western Catskills this past weekend, I finally managed to stop in at M & S Farm
in Fallsburg NY. There I had the pleasure of meeting CheeseForum regular Steff
and purchasing some of her raw goat's milk. What fun!
This wasn't really done with a plan in mind, so now I have some decision-making to do. I'm planning to make a 3.5 gallon batch of some kind of white mold cheese with it this weekend. Looking for suggestions from this august group!
Recently, as posted here, I have finally had really good success with a raw cow's milk Cam. So my first impulse was to just do the same with goat's milk for an interesting variation. However, Steph mentioned to me that she had had some difficulty using the raw milk to do so, and had gotten some advice from iratherfly about using different cultures, etc.
I haven't really done my research beyond that, style-wise. I have had Humboldt Fog and some similar things but am really looking into this for the first time now. What I have on hand is all from NEC and includes Meso and Thermo starters, PC, Geo, Flora Danica and B. Linens. So I am pretty much limited to that.