What size molds did you use for what amount of milk to get two cheeses in the right form factor?
If you look back to my first Saint Paulin
, you'll see that I used 2 gallons in 3 Reblochon moulds
(135mm/5.3in x 65mm/2.6in). Works out great.
Mix up your washes in a small 16 oz jar with a air tight lid. Use a brush for applying the wash and rinse it out in the wash after each application. The seal the wash and place it in the cave until the next use. Rinse the brush off and re-use. The wash will take on some of the cheese and cloud up. This is a good thing. Keep using it in the same manner. I brush mine on every other day. Makes for a great smear.
That makes a great busy
morge, which is very appropriate for a Tomme. For a quieter, more controlled morge I make up the 3-5% brine at the time I do my Saint Paulin, Esrom, Tilsit, Pont l'Eveque, etc., and add in my PLA
, or SR3 & Geo13
. With each wash I use a new cosmetic pad
) to wipe the dosed brine all around. After a few washing cycles, all I have to do then is to wet the cheese surface and gently caress the wheel all over. Before too long a schmier has settled in and we're in business.