So, wife and I have successfully made an aged chevre with a PC bloomy rind, basically following a st maure recipe. However, I wanted to try making a similar cheese using cow's milk, so we substituted cow's milk for the goat, using the same chevre direct set starter from cheesemaking.com. I'm thinking this is essentially going to be like a French Neufchatel or something. Anyone else done this before, or have any idea what to expect here? I'm planning to age them at least two weeks before eating any.
Images below.
