I have made caciocavallo with cows milk a few times and liked it and I am wondering how caciocavallo or another plastic curd cheese would be made with goats milk. Has anyone enjoyed this type of cheese made with goats milk? Thanks!
Caldwell mentions briefly in her book that she has done it. I've had similar cheeses made from sheep's milk *many* times and *love* it. I think it would be great :-)