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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
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Washed rind Tomme.
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That's a very pretty cheese.
The tomme is on my to-do list. Which recipe did you use?
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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.
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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
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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
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Thanks, Alex, for sharing the link to the recipe.
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Very nice looking cheese Alex!
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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?
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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-
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Very nice! How does it taste?
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Thanks))))))
Aged 10 weeks at 55F, 90RH.
It was yummy, but this my ;) subjective opinion ;)