My 2-week old tomme

[xyztal]

This is my 2-week old raw-milk tomme.  I used the recipe in the 200 easy homemade cheese recipes book by debra boyes...

It's...surprisingly 'clean'?  I have been keeping it at 9 - 10C and 90 - 95% RH (so did the digital hygrometer said).  So far I only washed the cheese twice (once last Tuesday and once today) since I don't want to make it more wet in the aging box...

Comments? 

[linuxboy]

look at the rind. that has low surface aW from the looks of it, so less will grow on it, especially if you wash with brine to limit mold development.

[Tiarella]

Looks great!!!  how long are you planning on aging it?  I have 4 tommes aging and I don't know when to cut them open for tasting.  They're all different makes, different rinds, etc.  I have a washed curd I'm eager to cut into also.   I might try that tomorrow. 

[xyztal]

The recipe says aging it for at least 5 months... I don't know if I could wait this long.... :\

This is what the rind looks today - it has been very cold the past two days so the RH drops to about 85 - 88%...

[WovenMeadows]

I had a caerphilly going that looked much the same. I raise the temp by a couple degrees C, and in a few days had a lot of orange color show up, followed by some brownish mold. So if you want a more varied rind, maybe try a bit more warmth?

[xyztal]

Here is my tomme - one month old!

The ripening cage box is sitting at 13 - 15 C, 88 - 90% RH.  I hope it turns out well!

Edit: obviously I was typing this message before I had my morning cup of tea

[BobE102330]

Your cheeses are so wild you keep them in a cage?