Process:
- Not sure what happened with the rennet. Higher butterfat requires a top stir and a little bit more rennet.
- Floc is fine, curd size is fine
- Variable curd size, even when it mats, can lead to whey pockets and offtastes and paste defects. Not a huge deal for a smaller size cheese, but if at all possible, try to cut the curd evenly.
- Tommes, in classic tradition are low temp cheeses, as you already noted. So try to keep under 100F, and stir, else it will mat
- Prepressing helps with tommes. At least settle under the warm whey. Although you warmed the mold, which helps.
- Great job on keeping the weight low. 5 lbs is about right because it's a small cheese.
- Keep an eye on ambient room temps. A tomme is tricky because although you drain at high pH around 6.3, the curd must acidify more on its own, or the cheese will be bland, especially when eaten young. The rind molds also need to eat lactic acid in the cheese as they develop and grow. So your 13 hours in press should be in a warm room. Have to hit that 5.4 pH.
- 8 hours total brine for an 18 ounce cheese at 20% brine is too long for my tastes. I like a slightly more balanced and earthy tomme
Aging
- Classic aging, 90-92% humidity, straight 52-55F. Your bowl method may be preventing the rind from drying out a little. This is rather crucial. If it does not, especially with Geo, there's a higher chance of slip skin. IMHO Geo with PLA is overkill. I'd add maybe micrococci, or Kluyvermyces, depends what I was trying to achieve.
Rind
- I would not let the mold grow wild. That is way too much proteolytic activity. Need to balance slow paste development with rind development. But, on the other hand, with such a thin disk, it's almost like you're making a quasi-brie creation, where the paste develops quickly. Still, unchecked is too much too fast. Even on a blue, which has all sorts of crazy molds as it ages, you scrape off periodically to balance the quantity of proteolytic enzymes that are eating the cheese with the speed of paste development (paste develops over weeks/months from the outside in, in a cheese like this, and rather slowly, unlike salt equilibrium, which is achieved faster after brining) Geo and PLA are complex smear flora, they will compete with each other and use each other's byproducts, which is cool, but will be too much if unchecked. Either scrape off periodically, or wash. I would wash, like I posted in my Tomme thread. I love that washed rind like you get on a gruyere or a tomme. The key is to let the molds flavor it, and die off, then wait for the flavors to permeate the cheese, and also use the dead mold as a protectant against moisture loss and additional molds.
- IMHO salt rub is not right for a tomme.
- Oil rub isn't really good in combination with the rest of your make. Need to work with the mold mix, not kill it.
- You shouldn't need to add more culture to a brine mix. Your brine will be full of the bacteria once you start washing if you added it to the milk.
Hope that helps. I like your idea of a hybrid tomme style. Curious to see how it turns out for you and what you'll think.