My nephew is coming for Thanksgiving. He's allergic to milk solids -
not lactose intolerant. meaning, he can't have milk, cream cheese,
ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
butter, which is pure butterfat, and heavy cream, as long as I read the
labels for whey or milk solids. And he can have soy and goat products.

So.
One thing I love for the holidays is a root-vegetable gratin, layers
of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
was thinking about adapting this to use goat cheese - I got a goat
gouda at TJs when I was shopping. But I'm wondering f anyone has any
tips for me. The only goat cheese I've used before is a chevbre.
Anything that will surprise me? Weird melting qualities? Curdled
appearance to the dish?

And another idea. Does anyone know if they sell a goat ricotta
anywhere? TJs did not have anyting even close, i was hoping. Neither
does my health food store and we don't have whole foods/wild oats/big
natural markets around here, sadly. I googled it and foudn lots of
recipes, but one thing I do not have time for is to make fresh ricotta
so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
other things to make.

And third, any recipe suggestions that you may have that are great
ideas for him, I'd love to know. His brother is lactose intolerant, I'm
mostly vegetarian, my dad hates all vegetables except for green peas,
mom is allergic to cashews and almonds........so it will be an
interesting Thanksgiving!