Cooked Tomme variations.

[justsocat]

This summer I was experimenting with cooked Tomme and found out that variations of this cheese are endless. Here are the pics of two most successfull cheese I got.
Both are based at linuxboy's recipe at washcheese. The first one is rubbed with olive oil and smoked paprika while aging. The ash layer I thought should give it very attractive outlook and I believe it did.
The second wheel was washed with Chamerion angustifolium bath. This wildly growing local herb gave the cheese nice looking rind and grass-hay flavour.

[smilingcalico]

Beauties! How did the paprika rubbed taste?

[Tomer1]

Is the snake skin like pattern on the rind from the mat the cheese was aging on or some kind of cloth\net you pressed it in? looks really cool.

[justsocat]

Thanks. And special thanks to Yoav, who taught me how to make dunked rind cheeses. There was a failure before and with his help I went on all right.
smilingcalico
the rind gives that nutty and goat milky tasted cheese some tangy finish. It comes along with the taste of the cheese itself very well.
Tomer1
I used loose nylon network as a cheesecloth.