Perhaps it's the brand you are using. The goat cheese I buy isn't at all gritty.
I do like it best on good artisan bread then toasted and topped with roasted red peppers.

Toss it in your ricotta mixture next time you make lasagna.

Another who thinks you must have a strange kind of goat cheese....never had any that was gritty.
And there are all sorts of goat cheeses...mostly we think of what we know as chevre...as emi soft sort...but at one time Maytag made goat blue and edam and cheddar.....none of them gritty.
Linda C

I also have never had any goat cheese that was gritty. All that I have had is pretty creamy and smooth.

We like it melted with wine, lemon juice, shrimp and fresh tomatoes tossed in angel hair pasta. I'd post a recipe, but my roomie makes it and doesn't believe in those.

Dafy

You might try this spread - I think the additional ingredients might mask the texture.

Becky

* Exported from MasterCook *

Pesto Goat Cheese Spread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces soft mild goat cheese at room temperature
2 ounces cream cheese at room temperature
1/4 cup pesto

Stir together all ingredients with salt and pepper to taste until smooth.

Cooks' notes:
 Use spread as an hors d'oeuvre (with crackers or toasts) or as a sandwich spread.
 Spread keeps, covered and chilled, 1 week.

Gourmet : September 2002

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Another who has never had gritty goat cheese. Please try another brand. I love it sliced in rounds, battered with crumbs, fried lightly and tossed on a salad.

Beverly

Fresh goat cheese is as smooth as cream cheese. Some aged varieties have a drier texture and more pungent flavor. Please try another brand, in perhaps a smaller tube.

Even when goat cheese is drier, I wouldn't describe it as gritty. I love goat cheese and have never had any that are gritty.

I logged in to see the comments after googling Gritty Goat Cheese.

We have goats we milk and make our own cheese, we have tried several recipes and all the goat cheese fresh from the goat is very very gritty, Some dryer then others but all gritty.
Either there is a trick were not getting or all you guys are buying processed cheese with other ingredients.

The chevre goat cheese we usually buy is lists just goat's milk, salt & enzymes as ingredients.

Ditto what Cloud Swift said and I've never experienced gritty.

Maybe what Beau is describing as gritty someone else might call....crumbly? Are you using full fat? and how long are oyo storing the milk before making cheese?

Have you tried asking the experts at Cheesemaking.com? That's New England Cheese Making Supply Co.?

Look further in the Cooking Forum. Someone recently made goat cheese from store bought goat's milk--no mention of grit, but you could ask.

I think I have come across gritty, but not for a long time or strong memory. Do you know what the grit is? If it's dry milk solids, maybe all you need to do is strain the curds?

Two things of interest stood our when I googled “gritty goat cheese.”

From https://whatscookingamerica.net/goatcheesetips.htm

All goat cheeses are heat sensitive and can becomes grainy and separate when overheated. When using in recipes, heat until just melted.

And then in a goat cheese rating at https://www.finecooking.com/article/the-best-fresh-goat-cheese the top ranked cheeses were described as creamy and smooth, while number five:

The texture failed to impress our panelists across the board. The words “chalky” and “gritty” appeared repeatedly.

These lead me to believe it can be gritty but is not necessarily gritty. I’ve never noticed it, but admittedly don’t eat a ton of it.

There are the young and creamy goats, like petit Billy,https://www.google.com/search?q=petit%3Abilly&oq=petit%3Abilly&aqs=chrome..69i57j69i58.5193j0j8&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#imgrc=qhlH7ULqVYz7kM:

the there are the disks that you eat at the maturity of your liking like rocamadour,https://www.google.com/search?gs_ssp=eJzj4tTP1TewTC7MyzFgdGDwEirKT07MTUzJLy1SSCvKz01MTwUAqq0K8Q&q=rocamadour+fromage&oq=rocamadour+fromage&aqs=chrome.1.69i57j46j0l2.6952j0j9&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#imgrc=cdZblJ_x3hNqoM:

the the logs that tend to have the chalky central part, and a creamier exterie. Buche. https://bonjourlebon.fr/fromage-direct-producteur/90-36-SAINTE-MAURE-250G.html?utm_campaign=gshopping2020&utm_source=gshopping&gclid=CjwKCAjw8J32BRBCEiwApQEKgVjwZ6O0b1ER34QNDPshzevI8C1dxG6kcT1tuug6hSFVJTabGks1BhoCl6gQAvD_BwE

https://www.google.com/search?q=buche+chevre&oq=buche+chevre&aqs=chrome..69i57j0l3.4403j0j4&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#imgrc=l_KKeNEfbZ2gCM:

I just remembered that you can get crystals in aged cows milk cheeses that might be considered grainy or gritty but are often considered a good characteristic in certain aged cheeses because of the flavor. Aged Parmesan cheese often has crystals. Maybe the grittiness in goat cheese is the same thing.

https://www.thespruceeats.com/crunchy-cheese-crystals-591194

See if you can find the Laurel Chenel brand of chevre. Rian Corp., who bought Ms. Chenel's operation, specializes in buying small artisanal farm operations and keeping them intact, but providing corporate marketing and distribution.

Laura Chenel goat cheeses are sold at Whole Foods and other grocers. Her chevre is fresh, creamy, and mild. The company does make three aged goat cheeses, but their primary product is the fresh un-aged cheese.

Terrific in a beet-arugula salad, or with dried cranberries.

There are several flavors, including plain; sizes are 5 oz. squares and 8 oz. logs:

Love it.......just on toast of a cracker.

Just bought Roth Plain Chevre, Goat Cheese Crumble. Very gritty.

I have some of that regularly in my refrigerator....certainly not gritty....maybe crumbly....but let it come to room temperature.