So we sacrificed one of the small blocks of chèvre this morning. The rind was nicely formed, but I felt the cheese was a bit dry. I think the 6-hour draining before molding (I was trying to maximize the tangy flavor) may have been too much. The next batch, which I’m hoping to start in two weeks, I will directly transfer the the curds to the molds to keep the cheese on the sweeter side. The hope is that this will also keep the cheese creamier.
Later this spring or early summer, when the raw milk guy has more goat available, I’m planning to make a Drunk Goat Cheese. I will need three gallons of milk, and this time of year goats stop making milk, and 4-6 months to age, therefore the cheese will be ready right around the holidays!
For this first batch, the bit left over from this first cheese will be grated for salad. The second round will be added to our cheese party in two weeks!