So like many other states you can't legally buy raw milk so if you're looking for goat milk you can only get it in the Ultrapasturized form and that's hard to find too. So I became a shareholder in a herd 30 minutes east of the town where I live. Three months later I finally got me first quota of milk (frozen since its a weekly ration) so I've been making all sorts of goat cheese. Feta turned out good, chevre turned bland (except for the bacon version), the brie I'm still waiting on, but the fresh goat cheeses I made turned out great! I made: plain, herbs de province, lavendar honey, rosemary olive oil, chives and parsley, and I don't remember what else. Unfortunately I forgot to snap photos before they were eaten with the exception of one. I think its great to have something that can give you immediate gradification while you're waiting for the old moldy's to do their thing! Below was the last one I made and one of the kids.