CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) > RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd

Looks good Tomme (#10)

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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  :o (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! ;D

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