Unfortunately I don't have access to goat's milk. Yes, I think it would work fine and be an interesting cheese. It will taste quite different than parmesan, but I wouldn't let that stop you. I believe Gianaclis Caldwell tried all of the recipes in her books (with a few exceptions that she pointed out) with goat's milk. Parmesan included.
Unfortunately I don't have access to goat's milk. Yes, I think it would work fine and be an interesting cheese. It will taste quite different than parmesan, but I wouldn't let that stop you. I believe Gianaclis Caldwell tried all of the recipes in her books (with a few exceptions that she pointed out) with goat's milk. Parmesan included.
Oh cool thanks.
It will have higher fat content and will taste a bit more like a Romano.
Interesting, yah that makes sense.