Hey we have that in common, I made cheese from our fresh goats milk for 20+ years. Some summers I made cheese 5 days out of the week out of 2+ gallons of milk daily. Everything from cream cheese, fresh mozzarella, mozzarella for pizza, hard cheddar (I used my grandfathers cast iron sausage press with my cheese mold in it)and I once made a 2 lb block of parmesan that aged for 10 months. I used hubbys beeswax from his hive to coat it. I also made a lot of kefir - I really miss that the most. I still have 3 last packages of cream cheese in the freezer, made a cheesecake last week and it was still yummy! Not on my diet but I couldn’t let the cheese get any older.
Go girl! No fear. It's just milk.
/johnny