First of all, I've never eaten any Tomme cheese, so I'm not sure what it should taste like, texture qualities, etc. And how in the world do you pronounce it?
Anyway, I made a batch in November, as I was looking to try a different cheese make. The recipe came from "200 Easy Homemade Cheese Recipes" by Debra Amrein Boyes and it says to age it in a ripening container. I've been battling mold on it, so took it out of the container last week in the hopes of slowing the problem down.
Now I notice that one edge of the cheese is very moist and mushy. It doesn't seem to extend into the wheel very far and I had hoped that it would just resolve on its own with being in the slightly dryer atmosphere of the main cave, but doesn't appear to be going away.
Should I just cut or scrape it off and continue to age the cheese in the cave as I've been doing?
TIA!