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.