Author Topic: My Tomme  (Read 4623 times)

Offline Gregore

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Re: My Tomme
« Reply #15 on: April 29, 2016, 11:25:27 AM »
Very nice cheese ,  did you sanitize the trier ? 

AnnDee

  • Guest
Re: My Tomme
« Reply #16 on: April 29, 2016, 12:33:26 PM »
Yes I did, boiled and sprayed with vinegar for extra measure.
It might be because I have a lot of blues around the cheese anyway, can it be?
Even with the blue streak, we all love this one and the streak is actually rather pretty (to me)... I had to take my camera out and took tons of snaps :)

Offline Boofer

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Re: My Tomme
« Reply #17 on: April 30, 2016, 02:39:22 AM »
Wow! What a rustic rind...and what looks like a very nice inner paste. 8)

Have a cheese, Ann.

Maybe in the future you'll have to isolate your non-blue inside a minicave so it doesn't cross over to the Dark Side.  ;)

-Boofer-

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

AnnDee

  • Guest
Re: My Tomme
« Reply #18 on: April 30, 2016, 02:51:22 AM »
Thank you for the cheeses everyone :)

Boofer, I will do that in the future, as now I know The Force is strong with the blues.

Kern

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Re: My Tomme
« Reply #19 on: April 30, 2016, 08:26:05 PM »
Yes, I took a little and replug the hole but maybe the air made the blues extra excited  ;D. I used Gianaclis Caldwell's recipe from her book, this is my first on tomme; first making it and eating it.
I bought some from the cheese shop but it was very ammonia-i and strong (I was told here that it was too ripe) so I didn't eat so much of it.

Thank you for the cheese, I wish I can share my real cheese around!

Ann, screw the cheese!  I have rind envy!  Send me some rind!  Seriously, have a cheese on me for the RIND.

AnnDee

  • Guest
Re: My Tomme
« Reply #20 on: May 01, 2016, 12:53:21 AM »
Haha! Thanks Kern, I wish I can email you the rind!