Author Topic: Tomme de Savoie  (Read 2205 times)

Offline Boofer

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Re: Tomme de Savoie
« Reply #30 on: July 21, 2013, 05:35:12 PM »
It's nice to have options. It eases the curiosity & anticipation. ;)

-Boofer-
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Offline Smurfmacaw

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Re: Tomme de Savoie Update
« Reply #31 on: August 23, 2013, 02:37:43 PM »
Well, it's two months old now and the rind is nice and dry.  It seems to have stabilized quite will so I am going to vacuum bag it for the next two months so it doesn't dry out too much.  I took a core sample just see how it's doing.  Nice milky aroma.  Paste is relatively soft and although it's a core sample I didn't see too many mechanical openings even though it only gets a very light press.  Taste is nice and smooth.  I think in a couple more months this one is going to be really good.  I may have to make another one or two of these.


Offline JeffHamm

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Re: Tomme de Savoie
« Reply #32 on: August 23, 2013, 03:06:53 PM »
That looks very nice!
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 de Savoie
« Reply #33 on: August 23, 2013, 06:45:51 PM »
That core looks tasty. Great-looking rind too. :D

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline JeffHamm

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Re: Tomme de Savoie
« Reply #34 on: August 25, 2013, 01:39:57 AM »
Yes, very nice.  I see you pressed under whey, which I had neglected to do when I made mine.  Hence, I didn't get a good knit and had mould intruders.  Your paste looks like you've avoided that problem.  I can tell you, Pav's make is spot on.  I've got great Tomme flavour, once I remove the wild mould pockets (which are not nice to eat, but provide great flavour to the cheese).  Well done. 

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


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