Agree with above .. when it calls for soft goats cheese that is to be worked into a mixture, the Chavroux is excellent. It's also really tasty so buy two packs as you'll be spreading one on your Darvida! (a favourite Z'Nuni snack of my 8 year old).
Of the little round goats cheese you can buy, the fresher ones that are more moist and creamy do not look as if they have a crust .. and yes can sometimes be rolled in things like ash .. but more often just look like a white creamy pat. They become progressively stronger as they age and dry out and also acquire a crust somewhat like Brie .... these are excellent for grilling whole or in slices a la goats cheese salad classic.
I au paired for a French couple when young, the father came from the Haut Alpes region and had goat herded when young. He still made his own cheese and when he was away on business, one of my tasks was to "tend" to the cheeses ... turning them, selecting the ones to be eaten that week which were "ripe" etc. As he said to me, (adopt strong french midi accent or simply translate ..) "Never never eat the cheese crust. They use their bare hands to turn the cheese and they come straight from the animals and never wash their hands. C'est de la merde que tu manges
..." Its a vivid image and its stuck with me!
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