Sorry, to clarify: with raw milk, you would pre-ripen with, say, DVI Aroma B, get a .2-.4 drop, then pasteurize; so you're feeding the thermos; you'd then cool the milk, and do your make, with thermos only. Or, in the alternative, using Hansen's CR 213 (will have to look that up), thermos, and go.
Either way, outside of the minimal acidification by a meso addition prior to pasteurization, you're using thermos exclusively as true acidifiers, in a raw milk, alpine make. Yes?
Preferences (and reasoning) for simply going with raw milk-thermo, no pre-ripening/pasteurization v. the pasteurization routine, above?