Author Topic: Mixed rind Tomme (Read 5936 times)

Hande · « **Reply #15 on:** October 25, 2011, 03:44:27 PM »

That's be interesting to PC in Tomme rind.
PC should be slow growing that Tomme has time to mature.
Perhaps you should show some pic at your Tomme..

Hande

Tomer1 · « **Reply #16 on:** October 25, 2011, 07:20:32 PM »

For sure.
I think the washing retards the PC from growing like crazy is it happends in bloomy lactic and semi lactic (which is what you want really).
Im keeping the temp at about 13c.

Hande · « **Reply #17 on:** December 27, 2011, 01:39:09 PM »

I finally cut that Tomme at Christmas.
Rind has intresting smell, very complex.
Texture could be little bit more soft.
Taste was good. There was "sweet nutty" flavor, but not so much what that real Tomme was. Heh, maybe half of that

Hande

Boofer · « **Reply #18 on:** December 30, 2011, 01:29:55 AM »

Ohh, that looks good, Hande! Good job.

What culture did you use? Seems like it's about time to do another Tomme myself. Kazu is high on my list.

I like the little sampler packets you made. Good idea...I may be doing that for some of mine.

-Boofer-

MacGruff · « **Reply #19 on:** December 30, 2011, 02:28:07 AM »

i like that idea as well. I went out and ordered a vacuum sealer (store was out of it when I went in) because of ideas like that!

Hande · « **Reply #20 on:** December 30, 2011, 05:36:21 PM »

Thank you guys,
And yes that vacum thing is great thing, you can slow down cheese ripening so much that you can enjoy your cheese very long time.

My mixed rind Tomme #2 looks same than first.
It's now 2 moths old and but now I have get some problems with rind.
It's been somethings too moist and get sticky, and too dry and crack !
But with that one I don't like that it get too much linens presents

And sorry, my English is not so good

Hande

Tomer1 · « **Reply #21 on:** December 30, 2011, 05:51:05 PM »

If you dont like whats growing just scrub it off. it will come back and then just scrub it off again.

Hande · « **Reply #22 on:** December 30, 2011, 06:49:06 PM »

Yes, my next Tomme is just my tuned Tomme

Then I just use morge using that commercial bought tomme rind with 3 % brine.
There could be too d.hansenii/ geo / kl71.

Hande

JeffHamm · « **Reply #23 on:** December 30, 2011, 07:47:29 PM »

You know Hande, looking at the photo of your Tomme #2, the one you say you're having problems with the rind being either too sticky or too dry, and I think to myself ~~what a wonderful world~~ my best rinds don't look anywhere near as nice as that! I am always impressed at just how "finished" your cheeses look. A cheese to you for such care and presentation.

- Jeff

P.S. You're English is more than good enough to get your point across. That is the purpose of language. The rest is just showmanship!

Hande · « **Reply #24 on:** December 30, 2011, 08:31:50 PM »

Thank you Jeff.
You are one of the positive and help people here

Hande

Boofer · « **Reply #25 on:** December 31, 2011, 04:16:28 PM »

Quote from: JeffHamm on December 30, 2011, 07:47:29 PM

You know Hande, looking at the photo of your Tomme #2, the one you say you're having problems with the rind being either too sticky or too dry, and I think to myself ~~what a wonderful world~~ my best rinds don't look anywhere near as nice as that! I am always impressed at just how "finished" your cheeses look. A cheese to you for such care and presentation.

- Jeff

P.S. You're English is more than good enough to get your point across. That is the purpose of language. The rest is just showmanship!

I agree with you, Jeff. Hande's cheeses always impress.

You also impress with your writing... as well as your cheeses. Not many folks here try the "reading between the lines" technique.

-Boofer-

Hande · « **Reply #26 on:** March 05, 2012, 11:52:28 PM »

I cut my mixed rind Tomme 2 now after 4 months.
Taste is better than no. 1 , now there is some sweet emmental taste.
That one I use slurry from made by Tomme de Savoie rind.
That first one I ripen with wood base and it was maybe too much in small box. Wood get too wet and it taste too much.
Second goes without wood. I can see that bigger cave you can get better "climate" for your cheese -> Humidity-ventilation- wood shelf.

Hande

Boofer · « **Reply #27 on:** March 06, 2012, 01:05:51 AM »

Oh, Hande, you give us all something to strive for. Great job.

I'm imagining I am in that room enjoying the wedge you have just cut for me. Yeah, the wine you're serving is perfect too. What a prince to share....

Did I miss the recipe? Did you post it? Please do.

I can't get over how sweet that cheese looks.

-Boofer-

anutcanfly · « **Reply #28 on:** March 06, 2012, 02:06:04 AM »

Your Tomme really looks great Hande! Do post your recipe, I may have to make one myself after watching yours progress into such a thing of beauty!

Cloversmilker · « **Reply #29 on:** March 06, 2012, 03:43:40 AM »

That is a gorgeous cheese! Very inspiring!

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