Missy from Maine here, Hi , everyone, I sure have been enjoying reading about everyones experiences, and seeing the great photos of beautiful cheese. iI was wondering if any of you can tell me the brine solution you use for washing the rind of your tomme??? I am using Margaret Morris' book and the recipe is for a huge amount..did the math but am wondering how what I came up with and what you folks have successful used might compare, I mixed up for one 7" tomme, 1 cup of water, 1T salt, 1/32t mycodore, and a pinch of Geo. also how long did you let the cheese age before washing the rind? Right now my tomme seems like a really hard circle of feta...it is just 8 days old.
Has anyone washed the rind later on with wine or anything?? i was thinking of trying blueberry wine on one..you know, the local thing!
Thanks in advance, Missy