OK, I experimented with a Pumpkin flavored cheese. Used Carroll's recipe for Queso Fresco with a twist.
Used 1-1/2 gallon of non-homogenized whole milk. (Did not use my normal raw milk)
Plus 1/2 gallon "Pumpkin Eggnog" - OK I cheated
1/4 tsp Aroma B culture
1/2 teaspoon fresh ground nutmeg
....yada, yada, yada (see Carroll page 94 or your favorite Queso Fresco recipe)
Made this on 11/15, air dried one day, then vacuum bagged.
Cut this one on Thanksgiving Day - 11/26, so it was just 11 days old. This is a fresh cheese so it probably wouldn't age any better.
This cheese was WONDERFUL. Way beyond expectations. It was the hit of the appetizer table, and everyone was asking for more. My son in law is a professional chef and is hard to impress - he went back for thirds. I will definitely make more this week for Christmas.