Seems logical that if you were going to use a thermo along with meso in the same cheese make that upon raising the temp to 108F you would then add the thermo and then allow to cool to, say, 88F at which time you would add your meso cultures...
Does that seem logical? The recipes I have seen, so far, that call for using both generally focus on raising to 108 and then adding all cultures and allowing the temp to cool to 88 or 86F.
Asking the question cause I am preparing for my next make which will probably be a cheddar and am considering the addition of a thermo to the mix.