Rind development/affinage techniques

[sprocket]

Hello all -

I'm trying to produce a tomme style cheese that has a rind much like the one show in this picture:

  https://i.imgur.com/mpt9BGM.jpg

Could this just be achieved by regular washing in a brine, and time, time time?  Any other tips?

Thank you!

[JeffHamm]

Hi sprocket,

That rind looks to me like one where the cheese has been left in a ripening container, and when mould starts to form, it just gets brushed off with a soft brush (I use a cheese dedicated nail brush).  Washing with brine is more likely to bring on the b.linens, and this looks like a rustic mould rind to me. 

Oh, and Welcome to the boards!

- Jeff

[Spoons]

I've got nothing to add except: That is one AMAZING looking rind! Almost looks like a marbled countertop. lol!

[John@PC]

Could it be a oiled rind with paprika, cocoa, or such maybe?