Tomme de Savoie

[Boofer]

It's nice to have options. It eases the curiosity & anticipation. ;)

-Boofer-

[Smurfmacaw]

Well, it's two months old now and the rind is nice and dry.  It seems to have stabilized quite will so I am going to vacuum bag it for the next two months so it doesn't dry out too much.  I took a core sample just see how it's doing.  Nice milky aroma.  Paste is relatively soft and although it's a core sample I didn't see too many mechanical openings even though it only gets a very light press.  Taste is nice and smooth.  I think in a couple more months this one is going to be really good.  I may have to make another one or two of these.

[JeffHamm]

That looks very nice!

[Boofer]

That core looks tasty. Great-looking rind too. :D

-Boofer-

[JeffHamm]

Yes, very nice.  I see you pressed under whey, which I had neglected to do when I made mine.  Hence, I didn't get a good knit and had mould intruders.  Your paste looks like you've avoided that problem.  I can tell you, Pav's make is spot on.  I've got great Tomme flavour, once I remove the wild mould pockets (which are not nice to eat, but provide great flavour to the cheese).  Well done. 

- Jeff