I have been making Monteray Jack and Colby from raw goat milk and I am not real happy with the taste.
I would love a hard type that is not so strong tasting.
Is it because i am using goat milk?
How would you describe the flavor? What are some cheeses that you do enjoy? And how do you handle the milk?
I am using my own goats milk. I am careful to sanitize everything since I sell the raw milk so everything meets state requirements.
I enjoy all types of cheese except the ones I make lately. I love a good strong blue cheese so I am not offended by that kind of taste. This tastes very tangy, too sharp but not in a good way.
Sharp as in bitter, barnyard, grassy, or that acidic capric/caprilic tang that old goat milk has? It's hard to tell what you mean by sharp. Sorry, not trying to be difficult, but "tangy" could be caused by hundreds of things. How old was the milk when you used it?