Tomme de Savoie rind getting started

[Digdagdug]

I think this will work out. Looks good so far.

[Tiarella]

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. 

[Tomer1]

White is Geo...

Mine (4 weeks) looks simmilar (used PLA) with white mostly covering the sides and just started on top\bottom.

[Cheezu]

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.