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  #21  
Old 10/31/04, 02:02 PM
 
Join Date: Jan 2003
Posts: 391
Quote:
Originally Posted by dbarjminis
But in my opinion, whether the cheese is considered "strong" or not, it shouldn't taste like the buck peed on it himself!
Hey, don't buy it then. Although I think you're indulging in a bit of hyperbole here, there are a lot of folks that like a bit of a capric bite to their chevre, even if you don't. Thankfully there are thousands of cheeses on this earth to choose from, so everyone can be happy.

Quote:
Originally Posted by dbarjminis
I LOVE good aged sharp cheddar. Don't know if you consider that a strong cheese?
Nooo....I wouldn't. Try some of the washed rind cheeses, like Brilliat-Savarin. Now that's living!
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  #22  
Old 10/31/04, 04:52 PM
 
Join Date: Feb 2004
Location: Wisconsin
Posts: 2,980
Hey Julia, Thanks for the RUDE reply! I'm simply trying to find out info as to if goat cheese all taste like a buck. Plain and simple. I'd like to try it if that was just bad cheese. Jeez. At least everyone else was helpful!!!
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  #23  
Old 11/04/04, 10:31 AM
 
Join Date: Jul 2004
Location: Washington
Posts: 343
Would some of you be willing to share your goat milk recipes?

Thanks!
Blessedmom
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  #24  
Old 11/04/04, 01:41 PM
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Join Date: Nov 2004
Location: Northeast Michigan zone 4b
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which breed....

Quote:
Originally Posted by seahealth
After reading through this thread, I was just about to ask the question - which breed of goat gives the best tasting milk and cheese - and it looks like you may have answered the question - anyone else have any input to that?
Well, I've had many breeds.... I would say depends what you use the milk "for". I liked my Toggs milk for cottage cheeze and sharp cheddar... Nubians for about everything else. That sweet milk is just great! Of course, just my opinion
Amy
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  #25  
Old 11/04/04, 05:30 PM
 
Join Date: May 2002
Location: Northern Maine
Posts: 110
Hi Blessed Mom,

If you go to the main page of the this goat forum, there is a link that says cheese recipies. A few yrs ago several of us added cheese recipies. Try that and see. Oh, I need to get back in there to explain some techniques about cheese making. In my absence there were a few folks who had questions. I will try to get to them soon. Sorry

Bernice
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  #26  
Old 11/04/04, 07:15 PM
bare's Avatar
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Posts: 1,857
If'n any of you cheese makers need an independent and unbiased cheese tester, keep me in mind!
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  #27  
Old 11/05/04, 09:41 AM
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Join Date: Sep 2004
Location: SW Missouri
Posts: 4,015
mmmmmm.......just made a soft cheese (neufchatel) similar to cream cheese...mixed in some fresh basil from the garden, tad of pressed garlic...rolled it all up with some pecans and bacon bit, awesome cheese it was
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  #28  
Old 11/06/04, 12:17 AM
 
Join Date: Mar 2004
Posts: 859
does anyone have a source to buy a good tasting goat cheese from or does anyone here sell it?

I live in indiana if that makes a difference. I'd like to try some goat cheese before getting a goat but it sounds like I shouldn't go by what I can buy in a store!

tia,

mel-
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  #29  
Old 11/07/04, 08:04 PM
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Nubian dairy goat breeder
 
Join Date: Nov 2004
Location: michigan
Posts: 4,465
taste of milk

does the milk realy taste different from each breed? i always thought it depents on feeding the goat and handling the milk.
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  #30  
Old 11/07/04, 08:51 PM
 
Join Date: Oct 2004
Location: NW Washington
Posts: 152
I buy feta cheese in little bricks, rinse it off and pour milk to cover it in bowl. Place back in fridge overnight. Rinse off again next day. My favorite is crumbled in salad with ranch dressing....yum
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  #31  
Old 11/08/04, 12:31 AM
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Location: Lynnwood, Washington
Posts: 2,379
Different breeds have different general characteristics. You can usually find certain individuals within a single breed that vary more than breed variations overall, but, again in very general terms, breeds will vary as to the amount of milk they produce, the amount of butterfat they produce, and certain other factors of milk that affect flavor. So if someone says Nubians give rich, sweet milk, that is going to be true in general. It's possible to run across the odd Nubian with a low butterfat percentage, but the general trend will tend to hold.
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  #32  
Old 11/08/04, 05:02 PM
 
Join Date: May 2002
Location: North of Houston TX
Posts: 4,817
I thought this was a timely post. And of course like all things on the internet, this is forwarded. The Gist is that this gal judged the ADGA convention's cheese tasting (I know who won, now for a list of who entered Gotta love goat folks! I took the gals name off her post since I didn't have permission to forward this. Vicki

........................................
Gastrological Forecast

By ^^^^^^^^^^
Why, why, why do I agree to do these things? The American Dairy Goat
Association had their annual conference here last week and they invited me,
along with
a dozen or so other chefs, purveyors and writers, to help judge their cheese
competition. Now, I love cheese, and I love goat cheese, but it will be a
very, very long time before I'm able to stomach another bite of chèvre.
Seriously,
judging these contests is brutal. “Oh, my God,” some of you may be saying,

I can't believe she's whining about getting paid to sit around and eat goat
cheese for a living.” And to you people I say this: shove it up your @$$.
Maybe
you enjoy writing code and that's why you work as a programmer. But how would
you like to spend hours taking in other people's code, the good, the bad and
the very, very bad? OK, that analogy fell apart a long time ago. The point is,
there are not 40 fabulous goat cheeses for sale at your cheese counter for a
reason. Some are better than others. You may enjoy a few crackers spread with a
little chèvre, as you sip wine and mingle at a party. But what if we made you
taste 40 different cheeses, take copious notes and rate them on 30 different
attributes? You might get cranky and lash out at perfectly nice people in your
newspaper column, then wonder if you should perhaps take anger management
classes. Uh-oh.
.............................................
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