Lactic acid ripened chevre 
with French cheese ash + penicillium candidum

My first foray into aging a mold-ripened chevre.  This is after 14 days of aging in the cheese cellar.  It has piquancy with a clean acidic tang that is sharper than fresh chevre, and some nuttiness as well which is delightful.  The texture is deliciously smooth and creamy.  And no off-flavors - just pure goat's milk goodness!  Cheesemaking is a magical, archetypal process:  Starting with caring for the goats, milking them daily, to ripening the milk, to draining the curds, to molding, to aging......  and at last savoring the final product.