Author Topic: Tomme de Savoie rind getting started  (Read 239 times)

Offline Digdagdug

  • Young Cheese
  • **
  • Location: Vancouver island, British Columbia, Canada
  • Posts: 15
  • Cheeses: 5
  • Default personal text
Tomme de Savoie rind getting started
« on: October 14, 2013, 11:29:22 PM »
I think this will work out. Looks good so far.
Real food, real life.

Guests, join the community to remove this ad.

Offline Tiarella

  • Old Cheese
  • *****
  • Location: Chester, MA, US
  • Posts: 1,587
  • Cheeses: 67
  • Default personal text
    • Farm Blog
Re: Tomme de Savoie rind getting started
« Reply #1 on: October 15, 2013, 07:10:32 AM »
Looks nice!  I love making tommes.  I don't aim at any particular style and since "tomme de" just means "cheese of" I guess I should name all mine things like "Tomme de Goat", "Tomme de Sovereign Hill", "Tomme de Neglecte", "Tomme de Thursday"......   that PC on your rind I presume?  I have been liking Mycodore rinds although my recent ones haven't been as over the top felty/wooly as the first one.  I think that's because my current aging space is too damp.  The very felty -rinded tomme got washed with all kinds of things in an attempt to knock it back a bit.....even straight unpasteurized apple cider vinegar.  That one was quite tasty. 

Offline Tomer1

  • Old Cheese
  • *****
  • Location: Israel
  • Posts: 1,654
  • Cheeses: 33
  • Default personal text
Re: Tomme de Savoie rind getting started
« Reply #2 on: October 15, 2013, 12:38:10 PM »
White is Geo...

Mine (4 weeks) looks simmilar (used PLA) with white mostly covering the sides and just started on top\bottom.
Amatuar winemaker,baker, cook and musician
not in any particular order.