This is for Liz: Regarding goat cheese in this recipe, I'm assuming that you have a lactose issue? If you can tolerate sheep's milk products, see if you can find Kashkavel cheese (be careful, though, as it comes in both cow and sheep's milk varieties.) It's a Bulgarian sheep's milk cheese that has a wonderful, somewhat sharp flavor, and ranges slightly in moisture level, but is usually similar to that of a fontina. It is delicious for eating by the slice or chunk, but can also be grated and used in baking, in omelettes, etc. I think that it would work very well in this recipe. Good luck!

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