It's one of the reasons I love tomme
. You could do thermo B, that'd be fine. If you do, brine earlier. That blend with delbrueckii ssp bulgaricus and MM will overacidify otherwise. So cut back just a tad on the culture, and when you hit right at 5.3-5.4, brine. Classic manchego isn't like that because it can go to 5.2.
With that blend, I would:
heat to 72F, add culture, lipase, keep heating to 86F
delta .1 before rennet add
rennet amt as usual, target time to floc 12-14 mins
multiplier per aging profile you want according to moisture. when in doubt, try 3x
cut, heal depending on how fragile curd is
1/4"-3/8" curd... per moisture target
stir to start syneresis.. for a good 15 mins, curd is delicate, so takes time. need to shrink the curd prior to cook
(modification from classic Manchego per our discussion about Nubian-specific changes): do a 8-10% wash with 105-110F water
cook over 30-45 mins to 96-98, should get you somewhere to pH 6.4
keep in warm (at least 65F) room until 5.4
edit: if you don't want to do a wash, then do a higher delta before rennetting and drain at 6.3. Need to break down those huge caseins, otherwise texture suffers. You're actually making something a little closer to a Garrotxa because of the milk variation.