If anyone is still interested, I have tried the cardoon cheese with raw ewe’s milk about a year ago, in conditions very similar to what PFFParra has described. It worked beautifully. Not only the cardoon coagulates the milk, it also adds flavor to it. Now I have loads of cardoon flowers drying, but due to the dry conditions of this NZ summer, I do not have any ewe’s milk any longer. Will try now with cow’s milk, as it also works.
Cheers,