Welcome, goat swiss would be interesting, but goad cheese has it's own problems because it's naturally homogenized. I would encourge you to make it but start off with cow's milk, then move on to an easy goat then when you've got that down work on the goat swiss, then patent it and become rich. In that order though, I tried to go to the last step first, and be rich, but it didn't work. The guard at the bank wasn't amused.
For a beginner cheese try Colby, Jack or even Stilton. Stilton looks hard but it's really forgiving, you really don't even need to go into PH and all that.
What kind of cheeses do you enjoy?