Author Topic: Revisiting Tomme (#7)  (Read 5702 times)

Stinky

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Re: Revisiting Tomme (#7)
« Reply #15 on: November 21, 2014, 01:57:11 AM »
That looks wonderful.  ^-^ I hope the Tomme that I've got aging turns out like that.

Offline Boofer

  • Old Cheese
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  • Location: Lakewood, Washington
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  • Cheeses: 344
  • Contemplating cheese
Re: Revisiting Tomme (#7)
« Reply #16 on: November 21, 2014, 04:24:40 AM »
Thanks for the cheeses, guys.

Getting down to only 3 cheeses in the caves: Wensleydale #1, Montasio #2, and Montasio #3. I feel like stocking something else in there.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Spoons

  • Guest
Re: Revisiting Tomme (#7)
« Reply #17 on: November 21, 2014, 08:50:53 PM »
Wonderful looking cheese Boofer! Do you think the abondance rind spry had any impact on your tomme rind?


AC4U!!!


Offline Boofer

  • Old Cheese
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  • Location: Lakewood, Washington
  • Posts: 5,015
  • Cheeses: 344
  • Contemplating cheese
Re: Revisiting Tomme (#7)
« Reply #18 on: November 23, 2014, 07:05:38 AM »
Wonderful looking cheese Boofer! Do you think the abondance rind spry had any impact on your tomme rind?
That's hard to say. Seems like the Geo was in control most of the time. It was all I could do to keep it in check.

Thanks for the cheese. :)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.