Claim: Goats-milk cheese is made from milk with a small amount of rennet, salted twice using fine, dry salt, and left to dry for at least fourteen days to four weeks.
Evidence: Although the common perception of cheese today is made from cow's milk, goat's milk was actually the preferred base of ancient cheesemakers, due to the fact that goats are smaller animals than cows. The milk is traditionally from a cow, goat, sheep or buffalo, although worldwide cow's milk is most commonly used and, in theory, cheese could be made from the milk of any mammal. During the fermentation process, once the cheesemaker has gauged that sufficient lactic acid has been developed, rennet is added to cause the casein to precipitate.