Trying to get clear on what differences, if any, there are between these types of cheese, and thus what to best call what I'm making:
Warming (or rather cooling, as I'm usually pasteurizing our raw) whole cow's milk to about 86 F, adding a meso starter, adding about 3 drops of rennet per gallon, and letting set about a day. Drain a bit of whey off the top, then put the soft curd into muslin to drain. Yields about 1/4 of the initial milk volume. Fresh, milky, just a bit tart soft, creamy cheese.
I've been sharing with friends, saying something along the lines of "It's like cream cheese, sort of. Or Chevre, but cow's milk." "Fromage frais", "fromage blanc," "quark" are not familiar names to we Americans. Nor is it a good comparison to American Neufchatel or Light Cream Cheese, as the commercial products to my knowledge also tend to have emulsifiers or the like added.
What is best to call this cheese?