Thanks to everyone for all the help and advice on this.
I have tried to combine all of this into a "make procedure" so that I am quite clear what it is that I have to do to make this cheese and, for what its worth, here it is:
1. 7.5 litres of raw goats’ milk
2. Pasteurise the milk by heating to 66C and holding at that temperature for 30 minutes
3. Reduce temperature rapidly to 30-34C and hold at that
4. Sprinkle on to the milk ¼ tsp MM100, 1/16 tsp TA62, 1/16 tsp Geo15, 1/32 tsp SR3 and leave, covered, for 5 minutes to rehydrate.
5. Stir in the starters for 1 minute
6. Leave for 15 minutes then stir in ½ tsp of 33% CaCl dissolved in 2 tbls of water
7. Leave for a further 15 minutes to complete ripening
8. Add 2 ml (24 drops) of single strength animal rennet in 2 tbsp cool water and stir in deeply for 1 minute and then top stir for 2 minutes.
9. Put sterilised container on milk for floc test. Floc target is 15 to 20 minutes from adding rennet
10. After 4x time to floc, cut the curds to ½”
11. Stir gently, cut smaller, stir gently again then rest over 5 mins
12. Again, stir gently, cut smaller, stir gently again then rest over 5 mins
13. For the last time, stir gently, cut smaller, stir gently again then pitch curds and leave 5 minutes (curds should be corn grain size)
14. Reheat to 34C and stir gently for 15 mins at that temperature.
15. Remove whey down to curd level then pour into c/cloth lined colander and let drain for not more than 5 minutes
16. Put curds into moulds quickly while still warm, pressing slightly by hand
17. Drain for 12 hours minimum turning once or twice
18. Take from moulds and dry salt
19. Dry at 13C RH 75%-80% for at least 5 days turning regularly
20. Age 21 to 60 days after drying 13C 95%RH turning regularly and washing every 2 days until colour shows then let Geo bloom
I'd really appreciate a "sanity check" on these steps. I'll probably be making this cheese in the second half of this week.
Cheers
Pete
Notes: The cultures and quantities are my melding of Boofer's and SueVT's recipes modified further with what I actually have.
Although Reblochon calls for Raw milk I always pasteurise my mine. The CaCl addition is to compensate for this.
I've guessed at a floc multiplier of 4.
Hope that I've interpreted Ira's guidelines properly in steps 19 and 20.