there are no major differences that would change set times.
Absolutely there are. Breed differences account for huge variability in components and how they interact. The typical recipes out there are genericized for large production with Hostein milk for cows and bulk Alpine or mixed breed milk for goats. Any time you have better genetics or better feed, recipes must be adjusted to achieve the outcome you want. Now this is not to say that a generic recipe will make poor cheese. Chances are it will work fine, but usually, it is not the optimal in terms of a make parameter, such as yield optimization, or stir schedule to arrive at MFFB target, or acidification schedule.
As a simple example, take gouda. If you make gouda with Holstein milk, you have to wash it more (water volume) because holstein milk has more lactose than, say, a Guernsey. And for goat milk if you're washing, different story completely because you're usually more interested in casein solubilization with goat milk and curd washing than straight lactose removal. But that's not always true, because it depends on micelle size and casein subtyping. It's not all that straightforward, there are tons of nuances to take into account. Knowing breed, milk composition, and feed is key if you're really trying to dial in a cheese.