Today I made a 4 gallon batch of Camembert out of my raw goat milk. (6 Cam molds and 8 St Marcellin molds--those I call "Baby Bears"--get it?)
Tomorrow a friend --who has a cow herd (he sells his milk to what is the Costa Rican equivalent of Borden's)--is bringing raw Jersey milk and we're going to make the same cheese with the same recipe and age for the same time (well, one day off)
The experiment is to see just how differently cow milk and goat milk affect the cheese outcome. (BTW, they have a similar percentage of fat--4.9% for Jersey and 4.5% for La Mancha)