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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Aging Cheese, Caves => Topic started by: Digdagdug on October 15, 2013, 04:29:22 AM
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I think this will work out. Looks good so far.
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Looks nice! I love making tommes. I don't aim at any particular style and since "tomme de" just means "cheese of" I guess I should name all mine things like "Tomme de Goat", "Tomme de Sovereign Hill", "Tomme de Neglecte", "Tomme de Thursday"...... that PC on your rind I presume? I have been liking Mycodore rinds although my recent ones haven't been as over the top felty/wooly as the first one. I think that's because my current aging space is too damp. The very felty -rinded tomme got washed with all kinds of things in an attempt to knock it back a bit.....even straight unpasteurized apple cider vinegar. That one was quite tasty.
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White is Geo...
Mine (4 weeks) looks simmilar (used PLA) with white mostly covering the sides and just started on top\bottom.
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I have just made a Tomme de Savoie and I am looking for some suggestions on affinage. I put some mycodor LYO 5D and geo candidum in the make to assist with the rind. I am guessing it will need some brushing every now and then and no washing? Yes? Also any suggestions on the period of ageing? I have seen suggestions it is ready after a few months, but I am guessing it should go longer? Any suggestions greatly appreciated.