Here is what I have tried doing - may give some ideas. linuxboy is right this is a great basic beginner cheese, easy to make.
I just used stuff in the kitchen ---a SS colander, pie tin, and a old coffee can filled with 15 pounds of lead wheel weights from the garage.
I hooped & pressed the curd in the vat for the first two turns ( 10min & 20min)
Took out and flipped on the wooden cutting board and back in the vat. Simple
After this first hour the most of the curd has pressed into the mold.
BTW: Arnaud - this is the Tomme made using previous makes whey as a starter. with linuxboy's 'World Famous' - AKA: PITA starter method.
Guys, on the whey starter, don't overthink it. Take some from the last batch (1-2%), put it in the milk, and go. A tomme is VERY forgiving, so long as you use very fresh milk and let the cheese acidify in the mold by draining at a high pH.
Worked great.
As you can see in the first pic. I drained to much whey I did add more back in the vat to cover the whole cheese after taking this photo.