This chevre has been the best creamiest I have made and tasted, must be from the milk that was only freshened 5-6 days before making the cheese. The curds didn't really form and the cheese in the molds took forever to drain, the one little bit I hung drained nicely and was the creamiest. Have another batch in the frig on the final drain and it is taking foprever too. Hope it tastes just as good.
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