Been pretty busy - Beauforts, reblochons and a new line of makes I'm interested in working on, tomme grise; shooting for a velvety, even (not mottled), "death pallor" grey rind.
Pav's guidance, a great help, as usual. This is a mucor make, so this is a mucor cave. I washed the cave with whey and rind puree from Herve Mons's tomme de bois noir, as well as an AOC tomme de savoie that has the quality I'd like to see. In addition, each of these makes gets some puree in the make, and each has been washed - 2 days only - then left alone, fully, for an intended 2-3 weeks. French Cheeses describes a cycle of 7-8 days mucor fur, brushed back; 20 days or so of beginning to firm up, shorten, and turn grayer, 4 weeks of gray rind development.
This stuff is screaming, so I'm going to try to learn some affinage chops on this one by balancing my desire for a highly aromatic rind and paste, with it being "a point," just so - this stuff could easily get away from me. Finding it a really enjoyable experience.
Tomme grise 1, several days in:
Newest tomme - and very pleased to report the kadova is conditioned and performing brilliantly:
Pav's technique really helpful here, as well - I press the ^&%$ out the wheel by hand, kneading the follower into the wheel with a lot of force, right away; flipping constantly at first, then every few minutes, until knit (performed under whey at 110F or so, as well). Then, a very light weight.
The first grise got only a main press of 2 1/2 lbs over a 7" wheel; this, 5 lbs. I'm shooting for a very rustic paste, lots of holes, and more moisture than my previous tommes. All with a closed rind. Pav's technique works brilliantly.