Hey All
I need some advice on washing my Tomme style cheese. Its a naturally pressed 1.5kg wheel and its just come out of the 1/5 brine and now drying for 24 hours. My cave is a constant 8c and the humidity is around 85% so can anybody give me a good wash recommendation for this environment? Also how long I need to wash it for and any other tips on making a nice Tomme style cheese.
Thanks