I'm no expert but I have noticed a big change in curd texture/firmness in the last few goat's milk cheeses that I have made. I've been told that it is due to the higher per cent of solids in late lactation milk.
My yields have increased dramatically in my chevres and the curd is much firmer, not the soft tender texture I usually have. I wondered if less rennet would be appropriate, but as I only use 2/5 of a drop for a gallon batch of chevre, it doesn't seem possible.
Has your yield changed, also?
