excerpt from Goat Song by Brad Kessler
I rolled one cake in chopped chives and the other in coarse-ground pepper. A fresh unsalted chevre curd, only hours after it has been drained, is called in France a faisselle after the cups it is drained in. A faiselle is not considered yet a cheese: it's more like a mascarpone but lighter, fresher, and more subtle. A faisselle sits in a cup surrounded by its own whey to keep it moist. You can do anything with it- eat it straight for dessert, mince chives or mint on it, serve it with fruit and berries. A true farmstead faisselle--made from raw milk, and only hours old--is difficult to find, even in small village markets in France. In North America, a faisselle simply can't be bought or sold, as its goats milk must UNpasterized.
The chevre was so delicious we closed our eyes when we ate it, something between solid and liquid, and as such--sublime.