I completely agree with Lenin on the taste factor of goat cheese. I generally love all cheeses -- probably too much! -- but last year, I tried a stuffed shell recipe using goat cheese and mozzerella, and it was awful. The aftertaste of the cheese was just really not good.
However, a few weeks ago on vacation, I tried an exotic flatbread/pizza type thing at an upscale South African restaurant, and the cheese they used was goat cheese, and it was unbelievably good. So good, DH and I went back and ordered the same thing again later during our trip. That aftertaste was still there, but I suppose it just mingled better with the other ingredients on the flatbread (which were kalamata olives, olive oil and microgreens from a radish on like a flax flatbread).
Just wanted to throw in another opinion on the taste factor
Lysne