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.
I agree raw is best. I do get raw milk locally, Jersey cows. DH claims that store bought milk looks like tank washings, LOL. We have more cows than people in this county, and the small goat dairies are growing as well, and making their own cheeses. I know what you mean by a stinky buck, they are rank.
That is enlightening to me for my general dislike of goat products because they “taste like goats smell”...