Don't be afraid of some mold!
This is a pasteurized goat log, aged about 35 days (much longer than normal). These things whip ass. Meaty, salty, firm but creamy dough. The least goaty soft-ripened goat you'll ever eat. The mold is crucial to the rind and adds so much to the depth, so next time you see a bit of blue, green or white spots on your cheese, don't trip! Scrape or pat it off and enjoy.
by porrgo