I did 5 weeks ago some Crottin. I use that ( Yoav ) traditional making method 24 renneting time and 12 hour pre-drain before moulding, and it is wery good.
This time I use p/h whole milk and cream to get 5% butterfat content. Curd was really soft compare at what I did before just before that ( raw milk Selles-sur-Cher ).
I use Calcium Chloride for that (Crottin) .
But to Crottin, after 5 week taste is ( medium+ good ), what you can get in market
but maybe after few week is blow up
That sure that raw milk cheese get much more ( wide taste ).