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I love goat cheese. Can I substitue goat milk for cow milk in any recipe? What are the potential pitfalls?

There's lots of discussion on that in the forums, so I would highly recommend going through those. A couple of things that jump out to me is that Goat milk temperatures need to be reduced by 5 degrees F and the quicker you use the goat cheese and the less shaking and handling it goes through the less goaty it will taste. Again this is just off the top of my head. So the answer to your question is yes. Obviously the flavor profile will be different for the two especially for longer aged cheeses.