Author Topic: My 2nd Tomme  (Read 25255 times)

linuxboy

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Re: My 2nd Tomme
« Reply #75 on: February 28, 2013, 05:31:16 PM »
Most of the cream type of coatings are made from PVA or some analog. Most have natamycin added for mold control. You paint them on, let dry, call done. Useful not only for having a clean rind, also useful for rind management in moldy and mixed types, to slow down the mold and slow down moisture loss.

Offline Boofer

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Re: My 2nd Tomme
« Reply #76 on: March 01, 2013, 03:55:10 PM »
Got it. It has worked well for me. Matter-of-fact, I have a Beaufort with a nicely developed rind at almost 8 weeks. I'll cream-coat it to preserve moisture and extend the affinage.

-Boofer-
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Tomer1

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Re: My 2nd Tomme
« Reply #77 on: March 02, 2013, 10:31:41 PM »
Isnt the cream coating permeable to moisture? so a cheese could dry out if your looking at 6-12 months of aging, right?

Offline Boofer

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Re: My 2nd Tomme
« Reply #78 on: March 03, 2013, 08:55:27 PM »
Yes, Tomer, slightly permeable. I think the cream coating does a good job of restricting moisture loss, not preventing it.

IMHO, it also allows the cheese to breathe...certainly better than waxing or vacuum-sealing. It also has natamycin which assists in rind protection. An all-around winner for rind maintenance. 8)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.