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I was reading on a website recently, that if your cheese doesn't have the "strong, goat flavor you are used to, try moving the buck (male goat) closer to your milking does".  I've never tried store bought goat cheese, but my brotherinlaw is a wine/cheese guy who seems to describe some, er, rather 'potent' stuff. I'm tempted to buy/try some and see if it's "bucky" because I know I could tell if that is what he is calling "goaty", but the very idea is sort of horrifying to me. LOL

The soft cheeses I've made are very sweet and flavorful. So far the only hard cheeses I've made and aged long enough to taste, the cheddars from last fall, are ULTRA sharp (aging temp issue I think) and slightly bitter, probably due to veggie rennet, which I didn't know at the time can cause a bitter flavor with longer aging. Nothing really that reflects back on the milk in my opinion, and husband is crazy about them. I'm not a fan of really sharp cheese, period.

That's probably due to the high natural occurrence of lipase in goat's milk. You need to make up for it by cooking them in lower temp than the cow's recipe and ripening the milk less (don't let them acidify so much). They are also aged shorter time.  another option to soften and round the flavor of these cheeses is to add some cow's milk or cow's cream to the batch.  Try doing Cabra al Vino or Garrotxa - both very delicate, smooth and not sharp at all. Great in salads, sandwiches, use as casual table cheese that would also not shame you in a fancy cheese plate.

Thanks for the heads up on the dried stuff 

Thanks for the reply (and sorry for the long delay in responding).  I plan to give the container idea a try as I can't get humidity up higher in this cave.

I'll also have to get a PID so I can get the temp up higher as the little fridge just wants to run 48-49 degrees.