Mealy Chevre

[bifrostfarms]

I just got some judges notes back from a cheese competition I submitted my Chevre into.  Both judges gave me marks for it being mealy. I know what mealy means and hadn't really thought of my cheese like that, but I'm going to investigate further. In the meantime, what would you do to make a Chevre not mealy?  I'm not sure what might be causing the mealiness, as faint as it might be. It seems very creamy to me.

Thank you,
Meg

[AnnDee]

Try reducing rennet and longer gentler ripening and coag.

[bifrostfarms]

That's the exact conclusion I came to. I'm trying that today in my make.  Thank you!
Meg

[GortKlaatu]

Also I've found that a lower temp makes for a smoother, less mealy cheese.
Most recipes say to ripen at 82-86 F but I've found much better results at 74-76F