Author Topic: Tomme de Savoie rind getting started  (Read 536 times)

Offline Digdagdug

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Tomme de Savoie rind getting started
« on: October 14, 2013, 11:29:22 PM »
I think this will work out. Looks good so far.
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Offline Tiarella

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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

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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.
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Offline Cheezu

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Re: Tomme de Savoie rind getting started
« Reply #3 on: June 16, 2014, 07:41:17 AM »
I have just made a Tomme de Savoie and I am looking for some suggestions on affinage. I put some mycodor LYO 5D and geo candidum in the make to assist with the rind. I am guessing it will need some brushing every now and then and no washing? Yes? Also any suggestions on the period of ageing? I have seen suggestions it is ready after a few months, but I am guessing it should go longer? Any suggestions greatly appreciated.
« Last Edit: June 16, 2014, 08:31:39 AM by Cheezu »