Hi, for a few years, I have been making a cow's milk version of the marinated Cabécou recipe in Mary Karlin's Artisan Cheese Making with excellent results. It is really popular with my friends so I am thinking about going into very small scale production of it. The question is what can I call it? Cabécou means little goat so obviously that is not going to work. Is there a cows milk cheese made somewhere in the world in the same way?