Author Topic: My 2nd Tomme  (Read 4900 times)

Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,977
  • Cheeses: 197
  • www.wacheese.com
    • Washington Cheese Guild
Re: My 2nd Tomme
« Reply #75 on: February 28, 2013, 11:31:16 AM »
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.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.


Guests, join the CheeseForum.org community to remove this ad.


Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,030
  • Cheeses: 177
  • Contemplating cheese
Re: My 2nd Tomme
« Reply #76 on: March 01, 2013, 09:55:10 AM »
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-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Tomer1

  • Old Cheese
  • *****
  • Location: Israel
  • Posts: 1,655
  • Cheeses: 33
  • Default personal text
Re: My 2nd Tomme
« Reply #77 on: March 02, 2013, 04:31:41 PM »
Isnt the cream coating permeable to moisture? so a cheese could dry out if your looking at 6-12 months of aging, right?
Amatuar winemaker,baker, cook and musician
not in any particular order.

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,030
  • Cheeses: 177
  • Contemplating cheese
Re: My 2nd Tomme
« Reply #78 on: March 03, 2013, 02:55:27 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.