Here are the make details from that great paper you found, first the industrial recipe as it is written, then adjusted for US makes and rennet strengths
Pasteurize milk to to 167F
Cool milk down to 86F
Add animal rennet (presumably veal at 1:10,000 strength) at the rate of 14.6 ml per 100 lbs milk (or 1 ml per 3 L milk)
Add 36% CaCl2 solution at the rate of 1 ml per 4 L, or (10 ml per 100 lbs milk)
Add bulk starter than contains a diacetylactic variant at a 2% inoculation rate
Let this coagulate for about 1.5 hours
Cut curd to the size of beans (likely around 1/2")
Remove 20% of the whey and wash the curd with same amount of hot water
Heat to 93-94F and stir gently
drain, hoop/mold, and press for 4-6 hours
brine
let rind dry for 1-2 days
age at 45-50 degrees and 85-90% RH min 30 days
Here's the recipe converted to US measurements, adapted for home manufacturing ease. Please note the key differences in this cheese and a classic basque tomme is that is it not heated to as high of a temp (starts at 86, goes to maybe 94), and it is coagulated for much longer, resulting in a more moist curd, and is pressed after, because the curds are larger and more moist, so it needs more weight.
Use a minimum of 2 gallons, preferably 3 for a 5-6" tomme mold, use more milk if larger mold. My recipe adjustment is for a 2 gal batch.
Ingredients:
2 gal raw goat's milk, target 4-5% fat and 4-5% protein. PF ratio should be .95-1
1/4 tsp MM4001 or FD DVI starter.
.5-.6 ml double strength rennet
CaCl2, if using, at no more than .01%. For 2 gal, about 1.5 ml
Process:
- Warm 2 gallons milk (17.2 pounds) to 86 degrees F
- add 1/4 tsp MA4001 or FD, or similar. Should have diacetylactis, Leuconostoc is optional.
- Ripen for 30 mins at 86 F. pH should decrease slightly (.02+)
- If needed, add CaCl2 diluted in cold water
- Add .5-.6 ml double strength rennet dissolved in 1/4 cup distilled ice cold water, stir up and down 15 strokes (4 ml double strength 1:30,000 per 100 lbs milk, convert according to your rennet activity)
- Wait for flocculation, multiply by 4-5 to get total ripening time from the time you added rennet. Time to floc target is 18-20 minutes. Use more or less to try and hit the target the next time if you're off a little.
- Cut into 1/2 inch cubes, let rest 10 mins
- While it is resting, heat up 3.5 cups water (20% of total volume) to about 130F. At the end of healing, stir the curds for 5-10 minutes and break up any that are too big. Some whey should separate, about 3-4 cups. Drain that whey and add the hot water.
- Check temp, it should be 93-94F. If it is not, turn up the heat to lowest possible, or put in a sink of hot water, and stir the curds. Watch the pot because they will want to mat. You need to stir and keep breaking them up to expel the whey. Stir until the right texture. Curd should be moist and stick together, yet come apart when you squeeze a handful of it.
- Drain in vat or warm colander. pH should be 6.35-6.4 or higher. Let curds mat and press slightly under whey.
- Put into cheesecloth lined molds. This cheese sticks, so soak the cheesecloth in pH 5.2 whey beforehand.
- Press gently with 20-50 lbs turning at 15 min, 30 min, and 1 hour increments.
- Press until pH is 5.4 or overnight.
- Brine in 18-20% brine 3-4 hours per lb of cheese.
- Leave at 55-65 degrees for a day at ~70% RH for the outer rind to dry a little before moving to the cave.
- Move to cave and make up a brine solution consisting of 3% brine, a little bit (2-3%) leftover whey, and a pureed chunk of the rind from a piece of garrotxa. Wash with a rag every day until some growth appears. You have to watch it, keep the temp at 50 or below, not below 45, and humidity below 90, so the mold does not grow crazy. This is a specific rind approach to create an outer shell and not allow too much proteolysis. Wash for a week, then switch over to washing less frequently, once every 3-4 days
This should give you a very close approximation. Use the freshest milk you can.
