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
Try reducing rennet and longer gentler ripening and coag.
That's the exact conclusion I came to. I'm trying that today in my make. Thank you!
Meg
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