Tomme de Marc with Pam's Grape Leaves

[Brie]

With the great gift of Pam's grape leaves, I know present the Tomme I made with these treasures, rosemary and thyme steeped in zinfandel for 2 months. Perhaps too much wine in the age; however, this is the creamiest cheese, with the hint of all the herbs. Thank you my friend, Pam.

[mtncheesemaker]

That looks and sounds fabulous. How did you steep this? Just the leaves or the whole cheese?
By the way, I was out picking Pinot Noir this morning, with a hint of fall in the air. If you'd like more leaves, let me know; it's going to freeze here soon.

[Brie]

I will always welcome the leaves--I have a Manchego aging as well in your leaves that I macerated in Cointreau--that should be wonderful!