My 2-week old tomme

Started by xyztal, February 20, 2013, 02:43:30 AM

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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

#5
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?   ;D