I do lots of Chevre- the goat milk version of Fromage Blanc.
I prefer to add salt, herbs, and spices after the cheese has been drained and cooled.
Approx. 1 tsp salt per lb. I prefer Real salt in Chevre.
Herbs De Provence... 1/2 tsp. herbs de provence mix and 1 tsp salt per lb.
Country Ranch... 1/16 tsp. garlic powder, 1/4 tsp onion powder, 1/2 tsp dill weed. I'm not sure if that was for 1/2 or 1 lb. Add chopped browned, bacon for Bacon Ranch.
Olive and Sundried Tomato...warm the chopped dried tomato bits in 1/2 tbsp olive oil. Cool. Add the best chopped ripe olives you have and an 1/8 tsp dried oregano leaf and 1 tsp salt per lb.
Roasted Garlic... Roast chopped garlic in a smidgeon of olive oil. Spread salted cheese on plate. Top with roasted garlic. Serve with crusty artisan bread.
Chicken wrap spread...add chopped sweet pickles, celery, walnuts, 1/2 -1 tsp salt and 1 tbsp prepared mustard. Spread on tortilla, top with shredded chicken.
Honey Cinnamon...Add several tbsp of honey, 2 tsp cinnamon and 1/4- 1/2 tsp salt per lb.
Black pepper,
chives,
strawberry jam,
and thyme&black pepper ...all combinations I have no measurements on...