I think where it stuck in the back of my head was from "The Cheesemaker's Manual" by Margaret Peters-Morris. She says:
"Calcium Chloride is used to promote a nice firm curd by stabilizing milk's chemical balance. It is a required ingredient if working with homogenized or pasteurized milk since these two processes denature the milk structure. It can also be used in unpasteurized raw milk to maintain cheesemaking consistency year round, taking into account that seasonal variations in milk can affect cheesemaking results, particularly coagulation.
Calcium chloride is added to the milk at the same rate as rennet and is always added just before the rennet."
That last line must be what my subconscience is basing my opinion on..