This year one of my goals is to make the french goat cheese Sainte- Maure. This is a soft cheese(not pressed) but drained in small molds. My guide and inspiration is "The Fabrication of Farmstead Goat Cheese" by Jean-Claude Le Jaouen. So I ordered the chevre' culture and white mold powder and voila'. After the cheese comes our of the mold I sprinkle it with salt and innoculate with penicillium spray. The cheese is then air dried to produce a rind for a few days and placed in my cave fridge so the mold will grow. In just 2-3 weeks I have a very nice flavored cheese. I actually had the opportunity to talk to a lady from France about how to eat a cheese like this and she said to eat it fresh with fruit and or french bread. The flavor is mildly cheesey and the texture is creamy. Yummy!