Crottinbert... Camemottin... It's definitely a mash up cheese.
I was looking at another thread on reblochon yesterday and saw that this methodology isn't that far off from the "reblotin" Yoav is developing. That is a reblochon/chevrotin hybrid using a similar blend of milks and make timings, but different cultures and affinage strategies.
I'm excited about these cheeses. No bloom yet, just a hint of tackiness to the rind. Looks promising, they seem to be on the cusp. I'll just have to see how they turn out.