Love love love goat cheese. Must have gotten that from my dad! Grandma pasteurized because her doctor recommended it. She and later my own mother always pasteurized the milk from their dairies for family use. Back in those days, sanitation conditions were not at todays standards, and e-coli amongst other bacteria were a threat.
We had a small herd, 5 at most and they got the best hay, grain, and health practices. We always used raw milk. My goodness I made so much cheese, soft, hard, cheddar, parmesan, mozzarella. One summer with only 2 does in milk, we went into the winter with 40 pounds of mozzarella in the freezer. I was making cheese 3 days a week at least all summer long. I miss it and still make some soft fresh mozzarella out of store bought A2 cows milk. All goat milk is all A2. No A1 protein which is what we had a problem with. That being said I can’t stand store bought goat cheese. Most big goat dairies have bucks in with the does. They stink and the does’ milk has a rank taste. We never kept a buck for that reason.