For a Mexican style recipe, pepper jack would work OK, or even better, one of the soft cheeses you can buy at mexican food stores in my Californian town, and I'm sure anywhere in Texas should work better. Maybe add a little lime juice to make it more interesting?
As someone who raised goats for years and still hates goat cheese, (actually the milk too, though icecream hid the objectionable flavor)
's yogurt cheese seems like a great idea that I will soon try for other cuisines.
As far as the fat content, 2% is probably best, as that is around what is usually in whole goat's milk in the first place. It would make the closest substitute.
BTW, the does do not smell at all like their milk, or more intensely, their cheese tastes, and the young meat is very tasty, so I don't think the questioner knows goat's sweat so well. The intact bucks though, are some of the stinkiest in the animal kingdom from the scent glands near their horns, not their sweat. The does go a bit crazy when they smell them, or if you don't have bucks, a rag rubbed on his head and sealed very tightly in a jar and only brought out to discover if your doe is truly in heat before you load her up for a conjugal visit. You'd better have a few acres if you want to keep any breeders without smelling them. But luckily bucks have little to do with milk production once they've had their 'fling'.