Mixed rind Tomme

[Hande]

I buy some great Tomme de Savoie at market and it was great. Now is good time to try rustic rind Tomme.
And Boof and Paul are also give me inspired too. And of course that summer milk 
This time I dont't follow extech so much, but it gives good info what happen anyway.
And now I have    synthetic cheesecloth from Germany, that's is really great thing !! No more sticking at all.
Ealier I need to re-dress every 10-15 minute first few hours, not any more.

Here we go:
16l raw cow milk
2,5ml MA4001
0.6 ml PLA
3.8ml rennet, single strength

Warm milk 32c ph6.63
Add MA/TA/PLA and ripen 30min ph6.56
Add rennet and flocc 17min and X 3
Cut and heal 10min.
Stirr and heat 1c at first 15min
Remove 3l of whey (for brine), and replace it 54c water, it takes 30 min. Final temp was 38c
Stir untill right texture in curd and it takes about 25 min
Remove whey and hooping
Press under whey 15min, re-dress and press under whey 30min, re-dress and press without whey
After 4 hours ph was already  5.11,huh little pit too fast and my target was 5.4
Brining in 19%/ ph 5.10 whey at 3 hours per 450g was 14.4hours total ( cheese was 2160g )

I try to keep it in peace first week and second week I wash it 2% brine with PLA 2-3 times
First I try to keep rh up 92% until linens grow up and after that reduce rh 85%
Continue brushing once at every week ?

Hande
 

edit: sorry I don't get those pic text in right place...last pic is that Tomme what I buy at market and my target, huh I have lot to do 
How you guys can change those pic text below in pictures ?





Edit: now I get how to change pix text 

[Webmaster]

Beautiful looking final cheese, congrats!

[Hande]

I'm sorry, that last picture is my goal  I's commercial Tomme what i buy at market. 
My own Tomme is only 3 days old now.
I'm not good with computer 

Hande

[Tomer1]

Nice,
I made such a tomme style with washed curd recipe.
Terrific flavour and aroma.
Definitelly a keeper and will be making plenty more.

[Hande]

Almost 4 week has go now, washing 2-3 times at week.
After one week there was lot of geo but geo is backstage now..
Look like that now is time to be linens in stage.
Funny that there is no any visitor in rind, and with Port Salut there was a lot 
Maybe I start soon reduce humidity that linens dry a pit and after that start brush rind once a week ?

Hande

[Boofer]

Looking good, Hande.

Anxious to watch your rind progress... I am your student now. 

-Boofer-

[Hande]

Thank's Boofer,
Heh, that's my first try to get some rustic rind, so I lurking yours Tomme and how it goes
I was silly that I eat all that real Tomme Savoie, perhaps with that rind I can do some wash brine to get originally cave organism to my cheese rind ?.

Hande

[Tomer1]

Its possible but usually the rind is left to dry after the complexity is built so im not sure of the activity left in it.

Are you keeping the humidity above 90%?

[Boofer]

perhaps with that rind I can do some wash brine to get originally cave organism to my cheese rind ?.

That's a great idea. I would think that there might still be some residual or possibly dormant colonies in that classic rind. It would be reassuring if we could get some buy-in from linuxboy or Francois.

-Boofer-

[Hande]

Almost 10 week has gone with that one.
I'm not done anything with that rind, only turn it 2 times at week. And take it out of box to get more air.
I try to ripen that to Christmas, still half to go 

I did last week Tomme #4 and I try different rind with that one.
Wash 3% brine with Pla,Geo and rind of real Tomme de Savoie. 
And there is in ripening box also rind piece of Savoie.
Heh, I'm not sure what to expect with that one..hope it go more wild.

Hande

[Boofer]

And there is in ripening box also rind piece of Savoie.
Heh, I'm not sure what to expect with that one..hope it go more wild.

That's an interesting idea, Hande. If you don't have access to the natural cultures in the caves...bring the cave to your domain. I might try your idea of just placing a bit of selected rind into my minicave. It seems like that would really give your cheese rind a boost. Did you rub the rind on your cheese or add it to a wash as well?

On the other hand, you wouldn't want that piece of rind to develop a different mutated bloom on its own. Hmmm. 

Keep us posted on how that rind in the box works out.

Your Tomme is looking good. Christmas, huh? I've been trying to focus on possible cheese gifts this year. If I determine that anything will be gift-worthy, that is. I'm hoping I'll have a handful of likely candidates.

-Boofer-

[Hande]

Hi Boofer, I keep piece of that rind in washing brine few ours and then take it out.
And I take those rind piece's out of box after week.
I get that idea book of: The Joy of Cheesemaking

I start rub soon that first one, when it grow little pit more rind.
And I don't keep it in box anymore, hope others cheese's don't get too much visitors 

I read that you are plan to try Tomme #5, huh we are so hooked 


Hande

[Boofer]

I read that you are plan to try Tomme #5, huh we are so hooked 

Well, with anything, the more you practice...the better you get. I'm doing my best to practice, practice, practice.... 

My first cheeses were not so great, but I am learning as I do each one, and my confidence and skills are improving. I get a lot of knowledge and inspiration from the folks here on the forum. A lot of the stuff you have posted has been very intriguing. I love it! 

I am looking forward to cutting Tomme #4 and Tilsit #1 this weekend. I am hoping to get some good feedback from those two makes. Can't the days go any faster until the weekend? Yes, I'm a little anxious.

-Boofer-

[Hande]

Yes, without that forum and you guys.. I'm perhaps not hooked.. and I mean that I like to be hooked 
My family not always understand why fridge is full of milk and no room for food.
They say it's more easy to buy to cheese!, sure it is..

I get some great goat milk and it's time to go lactic family,
and my new hoops get some use..

Hande

[Tomer1]

My 4 weeks old tomme looks just like yours. I didnt use PLA. I used a gas producing meso mix probat 222.
I laid it on a wooden mat previously used for camambert so it started to grow some candidum and Ive been washing with 2-3% (dont remember) salted port wine (my own...syrah based) diluted with some chardonay to increase acidity.
It started to develop a brown-redish tint (not from the wine but more likely yeast origine) and smell really mushroomy from the candidum.  I think im gone dry it up in two more weeks and eat it young.