John, now that I can feel the difference, the first cheese just feels "weird." Neither cheese had a crust coming out of the brine; the first, merely, is pretty rigid, stiff, while the second has a more "rubbery" feel to the wheel - it actually has some elasticity, as a wheel, if that makes sense. I plan to dry this second one for 2 days, but am monitoring it today (actually, mothering it), and if it seems ready, will begin the rind program sooner.
I am happier with the second, but not satisfied, yet. I did read Pav's comments (actually, have read and re-read just about everything he's said on tomme) about some mechanical openings being ok for the style, but I'm after making a beautifully smooth rind, at least. I will try like $#@ to deal with this pH issue, do a better job at the wash (like your idea on whey removal - I used a chinois, to good effect, but using a cup to remove it was tedious, and long - likely making the resting period a bit long, as well), and watching very carefully - I should say, feeling very carefully - for the proper matting consistency of the curd before starting the pre-press.
Pav or Francois, if you're watching, comments on anything you can see between these two wheels would obviously be greatly appreciated, as usual.
Also, Pav, specifically: I know this is impossible without being side-by-side with you during a make, but any way you can more tightly define the "feel" of the curd, during the stir/100F wash. e.g.,
Hold at 100F until the curd is at the right texture. You can tell this by pressing a tablespoon of curd in your hand. It should mat together slightly and be somewhat firm.
I'm thinking that what I am doing is divorcing "mat together slightly" from "somewhat firm," meaning, I did take samples several times throughout the process, and though I would get what seemed like some matting, the curd was still "watery" and pretty soft; so I took it further, until a point where it just seemed to take on a more firm feel. I estimated this was the right "case hardening," but now wonder if perhaps cutoff should have been a bit sooner.
Sorry for the loquaciousness, just difficult to describe without being in person. If possible, are you able to provide any more sensory guidance as to feel, for cooking cutoff?
Edit: Sorry, just noticed. I'm doing my initial presses - 15 min/flip, 30 min./flip, 1 hr./flip, in the press, out of the whey - looks like you're doing your first 3 under whey. Correct?