So, more of a lactic coagulation is traditional then. That will help a lot. I'll keep the temp lower and extend ripening time on 'robiola tre.'. I'll also eliminate the thermo and stick to MM100. I saw the thermo in a recipe and figured it was more Italian, but it did make the paste a tad crumbly/cottage cheesey.
I combined the geo and PC in the same spray liquor. You would have split them into two different spritzes? I usually vat inoculate but forgot. I might try spraying again though, if you think the results are better for robiolas, It would seem so if that's what got you the results in those photos. They are all fabulous looking cheeses! I especially like those fluted ones. I went straight to the fridge after spraying and 24 hours at room temp. That might have delayed the geo show too. Would you keep at a higher temp until signs of geo showing up, then spray w/ PC?
I'll step up the cows milk to closer to half. Creamline next time. They did age very fast. We ate one of the little ones at 4 weeks and it was delicate and tasty. We opened the larger one in the photo 10 days later and it was so much stronger and tending toward bitter on the attack. The finish was short and pleasant though. It was already getting toady. I just thought the larger one would take longer to peak. I was mistaken.
Looking forward to making Robiola Tre. Alas, I will likely have to wait until April when my goats freshen again. They are dried off 2 weeks now, but we did our first breeding of the season today. It'll be all cows milk cheeses until spring.