Sorry Jerry, I was so caught up with the carnage of that hurricane here, this is my first visit to the forum since. Did you survive the storm okay? I hope all is well.
All of those lactic cheeses have roughly the same exact recipe. Just play with the pre-draining (or not), geo, aging humidity and form factor. With Chabichou I would do a classic semi lactic formula (go 72°F for 24 hours until it's very acidic, like 4.5pH). DO NOT use any PC (just Geo). Better not to pre-drain it; use the classic Chèvre mould and when it's stiff enough, turn it in the form so the truncated shape of it will now form both the top and bottom to give you that signature barrel-like shape. Age it at 55°F. If you didn't pre-drain, your environment can be 80%-85% RH. If you pre-drained, make it wetter, like 90%-92% RH. turn them over daily very carefully. Not only will they be very soft but also the geo will form a thin, creamy, sleek, slimy, gooey rind which is gentle and easy to destroy with your hand (or have the cheese escape your hand because it's so darn sleek). Watch those brainy looking folds form. Geo should show up around day 4-5 so let it age for 7-10 days and then move to the fridge for another week in the aging container. Don't wrap these guys. That's all there's to it!