I've been reading as much as possible on making these mold ripened lactic cheeses and I'm fascinated. It is not clear to me, however, just how you use whole cow's milk to do this. I would love to try the Boulette d'Avesnes that Alex mentioned in another thread. It isn't clear to me if you mix the separated cream back in, skim it, or just ladle and let it do what it does.
I'll have more questions, I'm sure. Just trying to find some time to read as much here as possible! Thanks for all your knowledge!