Commercial goat cheese is made with milk from big goat dairys where the bucks run with the does or are very nearby. The cheese has a rank taste I can’t eat it. I made goat cheese for 25 years. One summer I made 40 pounds of mozzarella, also made finished hard mozzarella, parmesan. If you don’t have a buck and properly take care of the milk there is no taste difference. When there were kids over I would serve milk in a storebought milk jug. No one noticed anything except to say wow delicious milk. Also served goats milk ice cream with the cake. And all our kids were bottle fed very tame, smart as dgs and well behaved. Brag over.....
But, what about some Ithaca love? LOL!
Yeah, I know it’s all in the processing. That Cocoa Caradona is really tasty; not ‘goaty’ at all. I worked with a guy who had a goat farm and he smelled like GOAT all the time. Ugh! Boss had to send him home a time or two because of it.
My Aunt’s goats were particularly ornery and it was my job to milk them in the summers. I seem to remember about 6 of them. And it never failed - as soon as that bucket was full if milk, they’d kick it over! Grrr!
I was just a little City Kid, learning Farm Life, but it was still frustrating.