Goat milk is easier to digest than cow milk, at least that's what they say.
Maybe Sweet Grass Dairy had that in mind when they decided to offer both Cow and Goat Cheeses.
Unfortunately I have not seen their Georgia Gouda or their Thomasville Tomme on the shelves of my cheese purveyors. The Tomme is described as "in the style of a Pyrenees Tomme, but with more buttery characteristics from the higher butterfat milk used."
No fat indeed
Checking on La Fete Du Fromage, a monthly online cheese event hosted by Chez Loulou led me to Savor Culture which praises Sweet Grass Dairy in La Fête du Fromage: A Southern Affair (May 2009) and considers them one of the most prominent producers of artisan cheese in the Southeast (Thomasville, Georgia).
Here's the Sweet Grass Dairy story as reported by Savor Culture:
Should I jump aboard the Fete du Fromage train?
Recent cheese bit on 'Serge the Concierge':