Goat Milk Cheese

Three months ago, I made some cheese from goat milk. Cut it open today and it's just amazing. I had sliced and mixed in some fresh jalapeno, which you can see in the picture and let in cure in the refrigerator. I was told that 55 dgs was the right temperature, but I set the fridge at 45 and hoped for the best. It worked out perfectly.

I get fresh milk from the does everyday, and no matter what you've heard, goat milk tastes far better than milk from a cow, and it's supposedly heathier and easier to digest. You just can't go wrong with some dairy goats.