looking for suggestions

[steffb503]

I am using fresh goat milk and want to make a few raw aged cheeses. I would like one to be on the mild side and one to be more flavorful, sharp.
I have Ma 4000, MA 16, MA100 and Flora danca. Also thermo B and C.

Thanks for any suggestions

[awakephd]

Steff, do you have a particular style in mind? Something more like a Gouda, perhaps, vs. something more like a cheddar? (Can you make cheddar with goat's milk?)

[Boofer]

You might want to PM Tiarella. I believe she may have some ideas.

-Boofer-

[steffb503]

I can do a cheddar. I can age a bit longer for the sharper.
I have tried Gouda with little success.