the cheese i made with goatsmilk was gouda, not very different in taste just white, gorgonzola ( i call it caprizola
) and is just very good, better then store bought, and camembert, parmesan, raclette and manchego. i have not had bitter tasting cheese yet.
it might depend what the goats are eating and what breed they are? my understanding was it is just the different in curds as goats milk curds are more delicate.
maybe i chould do a cows milk cheese as for comparison.
i made kinda chevre that i brined in red wine but i guess i was not patient enough and aged it not long enough. the wine taste took completely over.
what would you recommend how much rennet and meso if i only use 4 gallon?