Combine the goats milk and buttermilk in a saucepan. Over a very low heat bring to a simmer and cook until curds are formed. This varies in time and can take up to 30 minutes. Add salt and pepper if you’d like.
After the curds are formed cover a colander with two layers of cheese cloth (or more).
The cheese cloth should be moistened with very hot water and wrung out. Pour the
curds into the colander to separate from the whey. Let drain.
While you are draining the cheese, slowly, very slowly, cook the garlic in the olive oil in a small skillet until it is golden. If it blackens, toss it and start again. Keep that temperature low!
Either mold the cheese or lump it into a pretty bowl, which is what I do, and pour the garlic and oil over. Place the sage and thyme sprigs around it like a wreath. Sprinkle with sea salt to taste. Tastes good warm or marinated overnight with crackers or crostini.
Mark Scarbrough, coauthor of Goat: Meat, Milk, Cheese, shares an idea for a quick, delicious, simple dessert with a goaty tang—you just need goat cheese, chocolate, maple syrup, and cocoa. (Here's Mark's recipe for chèvre truffles from Goat: Meat, Milk, Cheese.)
To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.