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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: xyztal on February 20, 2013, 02:43:30 AM
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This is my 2-week old raw-milk tomme. I used the recipe in the 200 easy homemade cheese recipes book by debra boyes...
It's...surprisingly 'clean'? I have been keeping it at 9 - 10C and 90 - 95% RH (so did the digital hygrometer said). So far I only washed the cheese twice (once last Tuesday and once today) since I don't want to make it more wet in the aging box...
Comments?
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look at the rind. that has low surface aW from the looks of it, so less will grow on it, especially if you wash with brine to limit mold development.
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Looks great!!! how long are you planning on aging it? I have 4 tommes aging and I don't know when to cut them open for tasting. They're all different makes, different rinds, etc. I have a washed curd I'm eager to cut into also. I might try that tomorrow.
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The recipe says aging it for at least 5 months... I don't know if I could wait this long.... :\
This is what the rind looks today - it has been very cold the past two days so the RH drops to about 85 - 88%...
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I had a caerphilly going that looked much the same. I raise the temp by a couple degrees C, and in a few days had a lot of orange color show up, followed by some brownish mold. So if you want a more varied rind, maybe try a bit more warmth?
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Here is my tomme - one month old!
The ripening cage box is sitting at 13 - 15 C, 88 - 90% RH. I hope it turns out well!
Edit: obviously I was typing this message before I had my morning cup of tea
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Your cheeses are so wild you keep them in a cage? ;D