Goat cheese with activated charcoal

Sounds gross, doesn't it?  I don't make many soft cheeses but  I'm enjoying this new (to me) moldy (moldy on purpose using p. candidum) goat cheese.  I receive a monthly newsletter from New England Cheesemaking Supply Company where I buy many of my supplies.  Each month they highlight at least one cheese and give you a new recipe to try, and I often do.  Here's this month's http://www.cheesemaking.com/GoatWithAsh.html 

Mine came out looking just like theirs.  It seemed to ripen faster than they said though.  It went from black to grey to white in 4 days.

We ate one of them at 5 days old, one at 8 days and still have one in the refrigerator we'll try around 2 weeks old, I think.  The second one was definitely much dryer and a little stronger flavored.  This week I'm attempting a large sized one.  It may be too big.   It looks like a lopsided black cake.                                                                                                                                      

I'm only getting 3/4 of a gallon of milk a day right now but it seems to be yielding more cheese than usual.