A mashup of sentences taken from an online forum about cheese: I have not tried goat cheese, but maybe someday. As agoat owner, I delight in creating and trying new cheeses. I've tried this cheese before and it's quite good on the pallet, rich, creamy and still smooth. Sounds kinda cheezy if you ask me. omg, i am doing a research on algeria and all what i get is cheese??:-) I make a "Humbolt Fog" type of cheese with my goat milk. 15-20lbs raw butter; Mozzarella curds (ripening overnight to be stretched in the AM); 4 gallons worth of fromage blanc(whats left of it); remaining yogurt; 8.5lbs Asiago; 10.5 lbs pepper jack; 6.5lbs parmesan; 6lbs asiago in brine. Chops, you also might be interested in an on-going thread of another member who is building an underground cheese cave in Brazil. Instead of cutting the curds into chunks with a knife, I inserted a wire whisk into the curd and turned it as I moved it around the pot. I think draining them longer will increase the "tang", and different starters will also affect the flavor. The texture of the curd although still quite damp with whey was slightly pasty. I've just discovered a collection of various cheeses (commercial) that were moved into a fridge in my garage a while back and promptly forgotten.