Last week I made some goat blue. The image above shows the milk. It is clearly much whiter than cows milk, especially this time of year when there is a lot of carotene in cows milk. The spots in the milk is Penicillium roqueforti, the fungus which creates the blue.
I haven't made a blue cheese from goats milk yet, so we will see what happens. I used the same recipe which I use to make this cheese from cows milk. It is based on a recipe I found here. Apart from previous adaptations, I also drained the curds longer because I had to take my son to baseball. After I got back, I milled the curds and put them in the mold. Because longer draining and milling, the cheese will probably have a more open structure.