I've been thinking about this, and this method would come in handy where temps can vary through the year. I am finding, now that we are coming back into summer here, that setting times are shorter than what they were in winter. If you were to follow flocculation, then you would be getting a more consistant and even curd formation from batch to batch, rather than leaving it for a set period of time. Thus you would think, a more consistant flavour in the final product.
Is my thinking correct with this, as I have tried doing some research on this, but haven't had much luck or enough time yet to follow through.