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When recipes call for "goat cheese" what do they actually mean?
I have "A Cheesemaker's Journey" and am getting ready to make some Neufchatel cheese and wondering the difference between Neufchatel and Chevre cheese in taste and usefulness. I would really like to try to make the Chevre but I wish there was somewhere I could buy the cultures locally because I think it is crazy to pay as much in shipping as you do for the cultures. Just need a way to use up some of this milk. Thanks
 
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