i have a relative that had goats (that is before he starved them and essentially let them become wild goats; he was down to one the last i knew). i don't agree with his practices in animal husbandry and with life in general, and wouldn't call him for advice, nor do i think he would tell me (you know, all of a sudden his recipes become secret recipes; but, yet call and expect you to give him your ATM pin #)
anyway, he made a goat cheese that was wonderful. it was an herbed-spread type of cheese. it was essentially a cheeseball in a bowl, in that it had a moist, yet crumbly texture. (sorry, i am new to cheesemaking and do not know the terminology, and i'm not experienced enough to even understand some of the terminology when i see it :-[ )
it was made and eaten in less than 24 hours. i would suspect it was chevre done the speedy way, but i see everyone saying that chevre is creamy. this cheese was slightly creamy, yet it was firm and a bit crumbly, while maintaining a moist, spreadable-dip like consistency.
i know there are tons of cheeses out there, but he is not an expert, and it has to be a simple cheese to make. i am wondering if he even had rennet, or totally lactic coagulated it.
just thought i'd ask the experts if it sounded like chevre to you, or possibly a variant. My dad purchased a milking dwarf nigerian several days ago, and i've been running down to his house every day to milk it (only get a pint or two at a milking). i'm saving up for a gallon to make some cheese, but don't want to waste it. those tiny teets aren't the easiest to manipulate, but nigerian dwarfs are supposed to have close to the highest butterfat content to their milk. i don't get much, but it's good stuff :P
thanks!! :)
Chevre frais. No clue if full lactic or semi. But chevre frais encompasses both.
awesome! thanks for the tip, LB! now at least i know i'm researching the right stuff ^-^