Sorry to arrive so late for the party... but how did all of this turned out?
Planning on doing some Crottin myself this coming weekend and looking for a good recipe and method.
Was thinking of heating 2 gallons of goat's milk (Pasteurized) to 75F, add mesophilic (MA001?), 1/8 tsp PC and 1/8 tsp GC, wait 45 minutes at temp, ad CaCl, wait 5 min, add rennet (1/2 tablet diluted in 1/4 cup water) and then leave overnight. Ladle curds without cutting to the molds, drain and turn a few times and by night time take out. Heavy brining for 20 min, drain naturally. When dry enough - transfer to box and age for 5-9 days , upper 40's F or lower 50's F.
I am really wingin' it here with "reverse engineering". Does any of that sound right? It's kind of a Camembert making with goats milk, added CaCl to make up for the pasteurizing and eventual ladling of uncut curd as with brie. I wish I could get my hands on the traditional recipe.