Interesting, because from the description:
Chevre:
"CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme"
Fromage Blanc:
"CULTURE INCLUDES: Lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) Lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme"
Which looks identical? Unless the strains are even more differentiated than that, just not noted?
I also have this:
Fresh (needs to be turned into a mother culture):
"CULTURE INCLUDES: Lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris"
Which does actually look different, and I'm toying with using. But more for a cream cheese type cheese.