Is anyone here dairying with does milked thru? Is there a change to the taste of the milk over time? Everyone I know and the folks I work for dry off their does before breeding - sure it gives a break but wouldn't milking thru be more profitable if you are selling cheese? Read of one goat dairy who is/was breeding 2 groups, each group every other year for year round milking. But my employer claims that the milk gets "goaty" tasting and then people won't like the cheese. If this is the case then (pardon the sacriledge!) wouldn't it be better to have a dairy cow since she can be milked a longer interval per breeding? Looking forward to reading your experiences.