After doing some semi hard cheeses very well (finally my Garrotxa's are ok), and lots and lots of "Recuit de Drap", I'm thinking in make some soft lactic cheeses, maybe Crottin, Chèvre, St. Marcellin, Valençay or something like this. I have a very good goat's raw milk, so can anyone share with me an easy recipe? easy recipes, comments and suggestions to start making this kind of cheeses are welcome.
Thank you very much and Merry Christmas to everybody!!!
Sorry if my english is not correct.