Author Topic: Tomme # 1  (Read 2563 times)

Offline Boofer

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Re: Tomme # 1
« Reply #15 on: March 04, 2013, 06:43:31 PM »
Boofer's done a fair number of cheeses with PLA so he can give you a better description of the wash schedule, but in short, you should wash the stinky feet! :)
I would agree with Jeff. The PLA has two variations of linens and likes to be washed a bit and aired out a bit.

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Offline CWREBEL

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Re: Tomme # 1
« Reply #16 on: March 04, 2013, 09:12:42 PM »
3% brine with more PLA in the wash? Mycodore too?
-Chris

Offline Boofer

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Re: Tomme # 1
« Reply #17 on: March 05, 2013, 08:19:13 AM »
Just keep washing with your brine every other day. Remember to take it out and let it have half an hour or so every day or two.

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Offline CWREBEL

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Re: Tomme # 1
« Reply #18 on: March 11, 2013, 10:28:31 AM »
Well, after a week of regular washing, b. linens has decided to join the party. The rind is wrinkling up a little bit, but isn't wet or tacky, just slightly moist and clammy. I'll probably back off the wash schedule to a couple times a week.
-Chris

Offline JeffHamm

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Re: Tomme # 1
« Reply #19 on: March 11, 2013, 12:14:47 PM »
Ooooo!  Looking good!

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline CWREBEL

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Re: Tomme # 1
« Reply #20 on: March 11, 2013, 04:53:02 PM »
The little petri dish is smelling good too!

Watching the rind develop is pretty fascinating. At this point how much am I controlling and manipulating what the final cheese will become?

Hypothetically, if I were to stop washing completely and drop the humidity could I expect another culture to bloom? Thus changing the profile of the cheese again? Or have I already decided it's fate by washing and inviting b. linens?
-Chris

Offline CWREBEL

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Re: Tomme # 1 - Update!
« Reply #21 on: March 25, 2013, 10:12:28 AM »
At 5 weeks old, the rind is really coming along  O0. I stopped washing a week ago and the geo has come back with a vengeance. So far I'm happy with the progress.

At this stage should I be brushing the geo off on occasion or let it run wild?
-Chris

Offline CWREBEL

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Re: Tomme # 1
« Reply #22 on: March 25, 2013, 11:06:25 AM »
Here's a pic of the flipside.
-Chris

Offline JeffHamm

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Re: Tomme # 1
« Reply #23 on: March 25, 2013, 12:18:08 PM »
Hi,

Looks good.  I think I would brush the geo back every so often myself, but you might want to wait until some of the more experienced complex rind gardeners developers have a chance to make some suggestions.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Boofer

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Re: Tomme # 1
« Reply #24 on: March 25, 2013, 09:19:27 PM »
I'd rub it or brush it down. You're not trying to make a Cam or Brie here, right? ;)

-Boofer-

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Offline CWREBEL

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Re: Tomme # 1
« Reply #25 on: March 26, 2013, 10:49:23 AM »
Nope, just hoping to get a natural rind of some sort. Being my first aged cheese, I just wanted a little input from the experts!  :)
-Chris

Offline hoeklijn

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Re: Tomme # 1
« Reply #26 on: March 26, 2013, 11:01:14 AM »
As far as I can see this on is turning out to be a success. A cheese for you for this result so far...
- Herman -

Offline CWREBEL

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Re: Tomme # 1
« Reply #27 on: March 26, 2013, 11:26:28 AM »
Thanks Herman.
-Chris

Offline CWREBEL

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Re: Tomme # 1
« Reply #28 on: March 26, 2013, 04:12:37 PM »
According to Pav, what I have described as geo growth is most likely mycodore, in his opinion. It seems to be happy and self sustaining at this time.  I will probably begin to brush it back on occasion, and maybe even wash every once in a while, but for the most part, I think I'm going to let this little guy do his thing. They grow up so fast...  :'( .... ;D
-Chris

Offline CWREBEL

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Re: Tomme # 1
« Reply #29 on: April 01, 2013, 10:18:08 AM »
Here are the results of brushing a couple times over the past week. Seems to be keeping things in check nicely.
-Chris