If I remember correctly, Chaource is actually made with homogenised, ultra filtered milk :-) Honestly I don't know what black magic they have to use the protein stream from ultra filtered milk and not end up with mush, but that's what I've been told... (BTW, I've tried it... one of the worst cheese disasters I've had). Homogenised milk for lactic set should work very nicely, though. I've actually done lactic set UHT, homogenised milk cheeses before! Actually not bad if you age them long enough. The protein doesn't resolubilise the way pasteurised milk does, though. It makes a very different cheese, but like I said, not at all bad.