You have to be careful with pediocin production, as it inhibits some meso strains. But generally, pediococci are good for improving aroma and flavor. They don't do too much for proteolysis. If you're interested in a new product or some flavor differentiation, I would actually try one of the sausage fermentation products like one of the Bactoferms that has Pc pentosaceus along with acidilacti. Flav 43 would work, too, but, different.
One classic application is for the softer, fast ripening tomme. For that with your goats, you could do something like
- SLABs of single strain cremoris (60%), 10-15% Leuconostoc, and a slow going l lactis lactis for the rerst. 1.0-1.2% total SLAB. and 0.4% bactoferm (all bulk equivalent). Do a 2 hour ripen at 86F, set at 6.4
- Regular tomme make, target 40% MFFB, 3x floc, 5 mm curd
- drain whey to be just above the curd... should be somewhere around 35-50% of milk volume after a 15 mins stir (after 5 min heal, standard stuff)
- take mildly warm wash water (95F) and wash 15%. Do it all at once, it's fine.
- Stir until final moisture target and let it settle to the bottom. Start checking pH.
- Drain once you hit 6.2-6.25. will plop out all at once, press right away to fuse into final shape.
- brine 5.4
This one will tend to grow mold, so you can do something interesting with the rind and sell at 75 days. If you really want to complete the whole traditional meat fermentation approach, spray with p nalgiovense and pat it down. Makes for a pretty interesting cheese, sells nicely, and will be rather different than the other adjuncted tomme you make.