There are the young and creamy goats, like petit Billy,https://www.google.com/search?q=petit%3Abilly&oq=petit%3Abilly&aqs=chrome..69i57j69i58.5193j0j8&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#imgrc=qhlH7ULqVYz7kM: the there are the disks that you eat at the maturity of your liking like rocamadour,https://www.google.com/search?gs_ssp=eJzj4tTP1TewTC7MyzFgdGDwEirKT07MTUzJLy1SSCvKz01MTwUAqq0K8Q&q=rocamadour+fromage&oq=rocamadour+fromage&aqs=chrome.1.69i57j46j0l2.6952j0j9&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#imgrc=cdZblJ_x3hNqoM: the the logs that tend to have the chalky central part, and a creamier exterie. Buche. https://bonjourlebon.fr/fromage-direct-producteur/90-36-SAINTE-MAURE-250G.html?utm_campaign=gshopping2020&utm_source=gshopping&gclid=CjwKCAjw8J32BRBCEiwApQEKgVjwZ6O0b1ER34QNDPshzevI8C1dxG6kcT1tuug6hSFVJTabGks1BhoCl6gQAvD_BwE https://www.google.com/search?q=buche+chevre&oq=buche+chevre&aqs=chrome..69i57j0l3.4403j0j4&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#imgrc=l_KKeNEfbZ2gCM:

Quick update: I made this tart again, but this time I used filo sheets as the base. I used a butter-flavored cooking spray, layering about six greased sheets in an 8" pan. I angled the sheets slightly so that when I folded the excess inside, the square corners didn't get too thick. I tossed the persimmon slices with both lemon juice and brown sugar, because the fruit had barely ripened in time for Xmas day dinner. Baking time/temp was the same as for regular pastry dough. Spouse said he liked it with the filo even better than a butter pastry dough. Big hit with everyone, and very easy! I didn't have any fresh herbs except some pineapple sage growing in my garden. This is very different than regular sage, with a sweet pineapple flavor. It was great shredded in with the persimmons and chevre.

I bet you can. You should give it a try using a small amount as a test and be sure to let us know how it worked. Clever you for thinking of it.... :-) I've made goat yogurt, drained it to the consistency of cream cheese and used it, but it takes a LOT of yogurt to get a small amount of drained yogurt substitute. There is also vegan cream cheese available - Tofutti (I've never tried it because I avoid soy as much as possible). I found this "interesting" recipe on-line and had it in my dairy-free file. Cream Cheese Frosting: ½ C Non-Hydrogenated Shortening ½ C Earth Balance Butter (or omit and add an additional ½ C shortening) ½ C Honey 1 Tsp. Creamy Almond or Cashew Butter 1½ Tsp. Apple Cider Vinegar 1½ Tsp. Lemon Juice ¼ Tsp. Salt (omit if almond butter has salt) 2 Tsp. Pure Vanilla 1 or 2 Drops Vanilla Stevia, optional Update - You can also add Solidified Refined Coconut Oil 1 Tbsp at a time to thicken as needed without placing in the fridge :)Blend all ingredients on low for 30 seconds or until well combined. Turn speed to medium-high and blend until smooth. Place in refrigerator 10 - 20 minutes to firm up if needed. Frosting hardens if left in fridge. Cream Cheese Frosting:Source: http://cassidyscraveablecreations.com/2013/09/carrot-cake-cupcakes-with-easy-cream-cheese-frosting-grain-gluten-dairy-soy-refined-sugar-free.html  -Grainlady

Well the other one seems to have disappeared (it's a glitch common on Houzz lately) so I'll answer here. Are you sure your daughter can eat goat cheese? I ask because while goat's milk is easier to digest, it has about the same amount of lactose as cow's milk.