Looks good Tomme (#10)

[Boofer]

It has been a while since I did a Tomme. I've been trying to shake the image of that lonely wedge of cheese that H-K-J was clinging to. I am trying to restock the cheese caves for the holidays so this make should help fill the voids.

initial pH: 6.89  (pretty high)

4 gal Dungeness Valley whole raw milk
8 oz. Darigold cultured buttermilk
1/4 tsp KAZU
1/16 tsp TA-61
1/8 tsp PLA
1/32 tsp mycodore
1/64 tsp Geo13
1/16 tsp dry calf rennet, dissolved in cold distilled water

3.5 floc factor, floc'd in 12 min
12 hr whey-brine

daily wiping with brine and/or vinegar to build rind

I've attached some notes from linuxboy that provide guidance for this cheese style.

-Boofer-

[Al Lewis]

Looks great!  I'm trying to do the same but have been down with the flu and seem to have a thousand other things I need to do to prepare for the winter i.e. winterize RV, Boat, get firewood, etc. It's also beer, ham and bacon making time but I doubt I'll get to any of those this year.   Anyway, have a cheese on me for your cave.

[Boofer]

Thanks, Al. Looks like you need to put on some seasonal help.

-Boofer-

[Boofer]

Airing and brushing, plus an occasional vinegar-dipped toothpick, help to keep the rind maintained.

-Boofer-

[Al Lewis]

Great rind development!  Looking good!

[Boofer]

Status update: 6 weeks old and this cheese is beginning to look like a Beaufort although I've done nothing to steer the shape of the wheel with that classic Beaufort characteristic.

The flat surfaces are still a little moist and brushing them temporarily gums up the brush bristles a bit.

The ambient temperature in the cave hovers around 50-54F/10-12C.

-Boofer-

[GortKlaatu]

I'm loving the way the rind is developing, but I'm curious as to what you think has caused it.  Do you think you can recreate that?
I'm also anxious to see your report of taste and texture when you cut it open. 
Following with anticipation....

[Boofer]

I decided to cream-coat both Tomme cheeses over the last three days. The natural rind had developed and I wanted to retain moisture and protect the rind.

-Boofer-

[Al Lewis]

They are some beautiful Tommes Boofer!!  AC4U for your excellent skills!!

[Boofer]

Thanks, Al. I'm sure curious what the buttermilk brings to the character of this cheese. They both have buttermilk inside.

I've made cheeses with buttermilk before, but just now my palate has lost its memory.

-Boofer-