Sure!
I am doing a basic Tomme. (formula below)
I then dip it in Syrah wine for 6 hours. Dry it thoroughly for a day. Return it to the Syrah wine for another 6 hours. Dry it thoroughly for another day or two. Then, I vacuum pack it (using FoodSaver or similar machine). Age at 55F for 65 days. Turn occasionally (Few times a week in the beginning but eventually once every week or two). It's perfect for when you are away. Also this isn't sensitive to humidity because it's in vacuum. No box cleaning, no wiping, no rind washing, no brushing, no salt rubbing... you get the idea. Real strong cheese with truly easy hands-off aging process.
Note about the wine:
I do add a few drops of CalCl to the wine and lots of salt so that it wouldn't deplete the cheese of its own CalCl and the salt (which I just brined into it!) Otherwise the cheese structure will weaken and the rind you just built with the brine will get soft.
You don't have to use Syrah wine. You can use anything that's as strong in flavor and color. I have seen people do it with watered down balsamic, port wine, liquor etc. Beer/Ale can also do the trick but watch out as it does contain yeast which can either go incredible or contaminate the cheese. Try and see...
For the basic Tomme, this is the recipe:
• 2 gallons milk (I use good quality non-homogenized) - bring to 88F
• Add 1/4 tsp starter (MA4000, MA4001 or MA4002 are good). Optional: add a pinch of MD89 for butteriness and small eyes
• Ripen for 30 min
• Add 1/4 teaspoon CaCl2 (dilute in 1/3 cup water) - skip this step if you are using raw milk.
• Add 1/2 teaspoon rennet (dilute in 1/3 cup water), stir in gently.
• Wait for flocculation, multiply by 3 to get total ripening time. Check curd for clean-ish break (will end up around 30-50 min.)
• Cut into 1/4 inch cubes, rest 5 min stir once or twice to prevent matting.
• Wash curd: Remove a few cups of whey and replace them warm (140F) water. Stir lightly a few seconds to prevent matting. Repeat this step every 5-10 min over the next 30 minutes and measure temperature. Aim to get the temperature raised to 100F within 30 minutes. Curd should release lots of whey and shrink to grain size. It should feel springy and mat together in the hand if you squeeze it.
• Line cheese mold with cloth, wash it with the warm whey (prevents sticking and abrupt cooling or pH change).
• Pack mold with curd (under whey if you can). Place follower and press under own weight or 5Lbs. (can remove from whey now)
• After 15 min. turn and redress. Repeat 30 min later and 1 more hour later. Increase weight to 10 lbs. overnight.
• Brine in fully saturated brine 3.5 hrs per side, per lb. (1 part salt to 4.5 parts water, add CalCl2 and a few drops of vinegar)
• Dry in room temp on mat or wooden board for 2-3 days. (turn occasionally)
• Do the wine dipping as explained above. Vacuum, age 65 days at 55F, turn occasionally.
I use 7.5" Tomme mold so I get a disc shaped cheese.
Looks like a lot of steps but actually rather easy. Takes less time than making a Camembert.
Good luck and tell me if you have any questions or problems!