I looked through the forum and didn't see the answer. I might have missed it, sorry if I did. Now I know that "fresh goat cheese" ones made with acid i.e. Vinegar or lemon juice won't melt. But my question is about other cheeses made with rennet. I've made several batches of things like cheddar, Colby, jack, feta etc. and none of them melt. I even aged a jack for 2 months and still no melt. I've looked everywhere for the answer and most refer to "fresh goat cheese". But I want to know if it's something about goat milk verse cow milk since that is the only difference.
Thank you in advance for any help.
Thank you in advance for any help.