Tomme Question

[jawdog]

What is the difference in results between adding the b linens or geo or such to the milk or spraying on the final cheese?
I've made several cheddars, romanos, and manchegos.  Reading alot, and thinking of a tomme.

Thanks.

John

[linuxboy]

milk: traps some spores and bacteria inside the cheese matrix, which when they die, release all sorts of enzymes and other compounds, that contributes to cheese flavor. Typically present in high enough concentration that rind exposure to air begins process of growth and replication.

outside: ripens cheese from outside in.

[jawdog]

So, a stronger flavor and a moldy rind when mixing with milk (under the right conditions)?
Or, should the cheese that has stuff added to the milk also get the rind washed with the same stuff?

Still reading.  John