Excuse me if I'm persistent.
first to clarify that horny buck smell is not goatl(y) smell.
Next let me explain goat(y) smell as I see It.
“Goat's milk fat contains appreciable amounts of caproic, caprylic, and capric fatty acids. Although these fatty acids are not unique to the goat, they are more abundant in goat's milk than milk from other species. They are responsible for the characteristic flavor and
odor of cheeses made from goat's milk.”
http://edis.ifas.ufl.edu/ds134 In France, Spain or Greece, countries with great goat cheeses and more than one million goats each, goat(y) smell in goat cheese is absolutely essential. It is so obvious that is rarely mentioned (It would be pleonasm).Still here and there you can see description like this: “......its paste of cream-ivory colour has a typical savour of goat and a melting texture in mouth.”
http://www.aftouch-cuisine.com/en/rocamadour-85.htmor : “Odour of the Rocamadour cheese: light caprine odour.”
http://androuet.com/Le%20Fromage%20fermier-68_guide-fromage.html?PHPSESSID=34bd17e86c3a941286d0a01d64608377It is impossible to achive “a typical savour of goat” or “light caprine odour” in cheese if there is no the the same goat smell in the milk. But it is easy to understand that it is harder to detect since it is diluted 10:1 , the usual milk : cheese ratio.
The same applies to ewe’s cheese. It must have ewe(ly) or sheep(y) smell.Generally speaking goat’s and sheep’s cheeses are more expensive then cow’s. The smell(savour, odour) is what you pay for.
Not for “melting texture” or “slight nutty taste”........wich are excellent but can be achieved in cow’s cheese too.
On the other hand it seems that in USA goat(y) smell is consideras a fault. So the internet advertisements do not mention goat odor or goat(y) smell. Instead it is ”more piquant”
...and so on.
