After my disappointment with bland Faisselle, I thought I'd fast-forward through the cheese book to get to something that would have flavour. I chose to make Valencay (sorry, no cedilla on my keyboard), for the sole reason that when I first set eyes on the photo in the book, I said, "What the heck is that? I have to make it!"
So, sort of following the instructions in 200 Easy Cheeses, I divided the recipe down to 3/8, as I'd only hoarded 3 litres of goats' milk (thank you Aura and Annie!).
Used clean, rather than specially sterilized, equipment; promptly overheated the milk; let it cool; then added cultures, CaCl, and rennet in carefully calculated amounts at close to the right intervals. The following steps were also at approximately correct intervals. I took large, rather than thin, slices of curd (I guess I skimmed over the word "thin"), and filled three pyramid molds. Salted per instructions. Took a lump of charcoal from the woodstove which was probably pine, crumbled it through a sieve, and dusted the cheeses. Cheeses placed on a cake rack in a picnic cooler, with an ice pack and an open tub of water; am changing the ice pack daily, and cracking the lid and closing it again from time to time. Temperature reading varies widely between thermometers, but one says it's 10C which is what's asked for; humidity is only in the sixties if the weather station is to be believed, though it seems awfully damp in there to me. We are on day 4 of 14 and the white mold is rampant; no blue mold indicating excessive dampness. Yet.
I have never tasted Valencay, so I will have no idea if my efforts will have turned out correctly even if it looks, smells, and tastes like cheese.
The pictures show the cheeses freshly placed in the cooler, and the happy mold colonies visible today. I will try to improve my photography skills!