Making spring chevre' and maybe a crottin soon

I have started making Chevre' with very early lactation milk from my goats and it has beeb so creamy. With each lactation from early to middle to late the curds/whey change. This spring I used goat milk from my 2 does that kidded early and they were into to day 6 when I used their milk. The cheese came out very creamy but the curds never seperated from the whey so all of it had to be scooped into the molds and draining took forever in the molds, I drained the little that was leftover in butter muslin and that drained more quickly but all the cheese tasted creamy. So i tried to research and found some info from a book that i find hard to understand and hopefully the more I read and find some one to discuss i will understand it better. The second batch I let set 6 hours longer than the 12 I usually let it sit and got a little seperation of curds and whey. This last batch I addd more starter and let sit 15 hours and got a bt=etter seperation of curds and whey and it didn't take forvever to drain, I need top taste to see if gave up any on flavor by adding the extra starter. Here is the finished Chevre' with my Tuscany flavoring.