My first attempt at making fromage blanc (using Cultures for Health cultures and recipe and cow’s milk from Bella) turned out pretty well. It needed salt and I forgot to add that, but we mostly ate it with jam on toast anyway. It’s very similar to chevre, so I was happy to find it and have a spreadable cheese. Previously I’ve only made paneer (farmer cheese), cottage cheese, and kefir cheese made by draining whey off kefir. Nobody besides me liked the kefir cheese very much because it is oh so tangy. I got the Ricki Carroll cheesemaking book for my birthday this year, though, so I’ll be experimenting a lot more with the rest of the cultures I bought.