I use a classic Tomme recipe.Gorgeous cheese! Is your recipe close to Pav's?
Yes, I think I made it with a shorter flocculation (x3.5?) but that's about it. The rest is all about figuring out the dunk regiment. Once it's in the vaccum this is the easiest cheese in the world to age obviously. The one in the photo is 5 months, but I ate its sister at 2 months and it was already very good. Not a huge change from 2 to 5 months but it did prove to me that this cheese is very stable for long time with this recipe. It's really easy to make.
I think the color of the rind will vary with the milk you use, time you soak and the wine you use. The Cabra here is made with goat milk, soaked also for 2x24 hours in a dry Spanish wine and developed a dark red-brown rind. Because it is coated with a transparant coating it's a very attractive cheese. When I cut it it was about 4 months old with a smooth goat flavour and a red wine aftertaste.
Not just the milk and soak time but also how pressed/dense it is. The one in your photo is beautiful. The version I see sold in the US is not as nice; has straight corners (Looks like they make them in Manchego moulds) and the paste is smooth and buttery but has no eyes. Mind you, knipknup
and myself were converting the cabra (goat in Spanish) recipe to Vaca (cow in Spanish). I actually just called mine at the time "Tomme de Syrah" because that's what it was, Tomme dunked in Syrah wine.
The recipes in 200 Easy Cheesemaking Recipes are nice and stable but they are often not true to the original. At time it seems like she copies her own recipes and make one small change to give the cheese a new name but it doesn't really mimic the original thing. If you convert Pav
's Tomme recipe to goat and dunk it my way, you will get something very close to the Spanish original.