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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: gasblender on December 12, 2010, 03:56:02 PM

Title: Washed rind Tomme.
Post by: gasblender on December 12, 2010, 03:56:02 PM

Washed rind Tomme.

Title: Re: Washed rind Tomme.
Post by: Helen on December 12, 2010, 05:22:53 PM

That's a very pretty cheese.

The tomme is on my to-do list. Which recipe did you use?

Title: Re: Washed rind Tomme.
Post by: gasblender on December 12, 2010, 05:50:23 PM

Link to recipe:
http://www.wacheese.com/index.php?option=com_content&view=article&id=49:basic-tomme-howto&catid=43:moderate-cook-temp&Itemid=66 (http://www.wacheese.com/index.php?option=com_content&view=article&id=49:basic-tomme-howto&catid=43:moderate-cook-temp&Itemid=66)
MA4001, raw milk.
After drying the rind was washed by 3% brine with B. Linens (LR). To kill unwanted moulds I used 10% brine.

Title: Re: Washed rind Tomme.
Post by: Buck47 on December 13, 2010, 12:19:56 AM

Nice looking Cheese gasblender,

I see you used raw milk. Did you skim off the cream?
Also what did you use as a mold?

Regards: john

Title: Re: Washed rind Tomme.
Post by: gasblender on December 13, 2010, 05:44:08 AM

Thank you, John.
Milk wasn't skimmed.
The mold: http://www.cheesemaking.com/store/p/41-Tomme-Small-1.html (http://www.cheesemaking.com/store/p/41-Tomme-Small-1.html)

Alex

Title: Re: Washed rind Tomme.
Post by: Helen on December 18, 2010, 12:06:06 AM

Thanks, Alex, for sharing the link to the recipe.

Title: Re: Washed rind Tomme.
Post by: DeejayDebi on December 18, 2010, 07:29:54 PM

Very nice looking cheese Alex!

Title: Re: Washed rind Tomme.
Post by: OudeKaas on January 04, 2011, 11:20:07 PM

Once again, your pics are making me salivate! Looks fairly stinky with a well-developed rind from the B. linens? How long had this cheese been matured when you cut it open for the pics?

Title: Re: Washed rind Tomme.
Post by: Boofer on January 05, 2011, 03:45:45 PM

Gorgeous cheese!

That's what I'm anticipating from the Tomme I made this past weekend.

I didn't have any MA4001 so I substituted MM100 (LL, LLC, LLD) and TA (ST). I'm hoping this will give me a suitable Tomme cheese. I guess I'll have to get some MA4001 and TA61 this year.

How long from make to cut? Aging conditions?

-Boofer-

Title: Re: Washed rind Tomme.
Post by: tnsven on January 06, 2011, 03:42:11 PM

Very nice! How does it taste?

Title: Re: Washed rind Tomme.
Post by: gasblender on January 14, 2011, 07:03:24 AM

Thanks))))))
Aged 10 weeks at 55F, 90RH.
It was yummy, but this my ;) subjective opinion ;)