Well I've been busy experimenting and tried making Cabra al Vino and Cabra al Birra from a recipe by Mary Karlin. As I don't have an 8" Tomme I made two 5" cheeses, one soaked in beer (Baltika - Russian beer and very good) and the other in Merlot which I pinched from the FLW (Fair Lady Wife)
The curds cut well, the cheese pressed OK (must make myself a proper press) and the soaking left the cheeses rather colourful. They're now in the cave in a covered container.
I'll keep everyone informed of progress... I'm typing with fingers crossed