Hello velward and welcome to this forum. I echo DD's thoughts, plus great that you have significant experience with making Chevre!
OK I'll admit it, I had no idea that those are two types of goats, had to google them
, look cute, love to see a couple snaps of them if you get a minute
. Don't know where you are but there's another member here named RobJP in Japan who's been having some trouble making chevre with his goat's milk here
if you have any advice for him.
On "cheese caves" there are some pictures in this forum on i) using a standard large kitchen fridge (bad), ii) using small and large soda pop/beer plastic coolers (poor), iii) basement cool rooms (good if you have the climate), and iv) non-forced dried air small or wine cooler type fridges (good). Also some info on temp-humidity gauges and sealing pressed cheeses for long term aging. This weekend I'm going to clean and start an non-forced air Toshiba fridge/freezer as my new cheese cave, I'll post pictures.