The "chevre" culture will work with any milk. It is probably a blend of bacteria similar to Flora Danica or MM100, containing LL and LLC along with LLD for extra flavor, and I think perhaps more "body" (polysaccharides or somesuch). I think IIRC that LLD grows better at the lower 72 F range, while LL and LLC at the higher 86 F range. The two different temps simply favor slightly different growth patterns of the culture, and in turn imparts slightly different characteristics to the finished cheeses. I think also I see more cases of a 72 F set with a fully lactic-set cheese (no rennet), while 86 F goes with the mostly-lactic-with-a-couple-drops-of-rennet.