Hi Farmer Gab and welcome to the board. Interesting that two people now have noted a difference in rennet at high altitudes, I wonder why.
What was it about the turkeys that smelt? It anything I find the meat a bit tougher, but the smell doesn't turn me off. I wonder if it was something that they were eating that contributed to the smell.
We're about to put down some more turkeys soon, and I am hoping to turn them into sausages. Have been wanting to try that for a while now, so hopefully it will be successful.
Anyway, hope you can join in. Would love to hear more of your successes with goat milk cheese.