Can you make all cheeses with goats milk?

You can't make *all* cheeses with goat milk, but you can make a surprisingly large variety! Here's why:

* Goat milk has a different composition than cow's milk. It has higher levels of protein and lower levels of lactose, which affects how it coagulates and behaves during cheesemaking.

* Some cheeses rely on specific properties of cow's milk. For example, some cheeses, like cheddar, depend on the specific protein structure in cow's milk to achieve their texture.

Here are some cheeses that can be successfully made with goat milk:

* Soft cheeses: Feta, chèvre, brie, camembert, ricotta

* Semi-hard cheeses: Chevre, halloumi, pecorino

* Hard cheeses: Parmesan, cheddar (though the texture might be different)

* Blue cheeses: Roquefort, gorgonzola

Here are some cheeses that are typically made with cow's milk and are more challenging to make with goat milk:

* Mozzarella: Goat milk mozzarella can be made, but it tends to be more crumbly and have a less elastic texture.

* Gouda: Goat gouda is possible, but the flavor profile is different and the texture can be more challenging.

* Monterey Jack: Similar to gouda, goat monterey jack is possible but has a different flavor and texture.

Overall, goat milk can be used to make a wide range of cheeses, but it may require some adjustments to recipes and techniques to achieve the desired flavor and texture. Experimenting and trying different recipes is key!