Linuxboy has a tomme recipe on here some where that is spot on and it has ph markers , it also has a washing option .
Realizing that this is a Cheddar thread, here is a Tomme make
that includes extensive guidance from Pav (linuxboy) who has since moved on. Part of that moving on includes the elimination of his website at the Washington Cheese Guild which contained his Tomme recipe and is now a dead link.
I had printed out the recipe a while ago and have now scanned and published it as a pdf. Additionally, there is another piece by Pav that further clarifies the "how-to".
Hope that helps.