The unwrapping of our very first goat cheese was the big thrill of this week. I can't remember if I've rhapsodized on the loveliness of our goat's milk, but it's enough to say that it doesn't taste like goat! (Which is pretty bloody fantastic.) It tastes sweet and fresh, I'd say something between milk and coffee cream. So it's no surprise that the cheese is also sweet.
Cottage cheese (quick, unfermented, ricotta-like) can be made in under two hours but we hung ours overnight yielding a firm little loaf with a rubbery texture like true mozzarella. (The Italian kind that doesn't melt, just bakes.)
We used lemon juice for the curdling, so it was a lemony-salty-peppery goat cheese. It got six thumbs up from the Pembertons, plus an extra five from Rafe. It tasted amazing with maple syrup and pears. Or as Hugh would say, "pretty funking amazing"....
When I say "we" made cheese, by the way, I mean our agricultural labourer, Will, who's now the master dairy man. Rafe is weaned, so I guess he's no longer competing for that title.