This is my first attempt at a bloomy semi-lactic type cheese. I just used whatever ingredients/equipment I had around, which was goat's milk, meso culture, homemade ash & PC.
I tasted the first one after 6 days, before it had bloomed, and it was delicious! Strong goat-milk taste, very piquant and complex. Much drier than I had expected, given how wet the curds were when I put them in the fridge (even after overnight bag-draining and 2 days mold-draining). Next time I may add a little more salt, and perhaps try aging some of them wetter, but so far, I'm very happy with the result. The ripening boxes smell amazing!
You can just see the first mold appearing now, at 10 days old. They are aging at normal fridge temperature, so it's all going a bit slowly, but no problems so far.