Somewhere it was noted if you use "really fresh milk" you don't need a starter?
That's not exactly what we discussed. We discussed that it is possible to make tommes without a starter, but for most people, it is far more practical to use DVI culture or a whey starter or clabber. Yes, it is possible but unless you know what you are doing and have experience, it tends to lead to issues.
You can use the starter you have, but that meso blend tends to result in slower than expected acidification.
I shouldn't need this if I'm using fresh raw cows milk right?
Up to you. CaCl2 helps to make a stronger curd. If your curd is strong, no, don't need it.
Normally I do half a tab disolved in 1/4 cup of cool water for 2 gallons of milk. Does that sound about right?
Yes, about right.
I'm still not sure on the rind. I love the idea of a beer wash or rub.
Please do NOT do this for your first cheeses. Beer rinds are VERY hard to get right. If you want a natural rind, let it dry out and rub with paprika/oil mix. This will give you mold protection and a pretty rind, and a little flavor. Or vac pac.