Yes, the milk is raw goat milk. It was sitting in the refigerator about three days before I used it for cheese. (In a container that was sterilized before the milk went in)
DeejayDebi-the cheese was at the blob of dough stage when I put it in the fridge overnight. I used the recipe on the main page of this recipe, and had finished the 2-3 hours of cooking the curds over a double boiler. I usually make it all at once, but I got a late start due to unexpected company coming over, and it was about 1 am by the time I got it there, so I decided to wait until morning to stretch it.
The holes were of a regular size, very small, and pretty much evenly distributed through the cheese. It looked more or less like a white, rubbery sponge.
I threw it away rather than eating it, since I didn't want to take chances.