Lovely nubbins

[wattlebloke]

A weekend of cheesemaking with friends down the coast resulted in a 2kg Gruyere, a 1kg Tomme, 4 I-really-shouldn't-call-them-Crottins, and of course, a good harvest of whey Ricotta. We decided to leave off the cheesecloth for the final overnight press of the Gruyere, which resulted in extraction difficulties(!) but a lovely nubbinned texture. The Tomme slumped overnight, giving a wonderful Elephant's foot profile; the Crottins behaved perfectly. Back in Canberra now, and into the cave they go :)

[AnnDee]

Wow nice cheeses! I can see you had a fun and productive weekend. Nice pictures too.

[Andrew Marshallsay]

A cheese for you for a lovely range of cheeses, not to mention the elephants foot, the nubbins or the beautiful scenery in the background.

[wattlebloke]

Well after 4 1/2 months I figured it was time to crack open my first Tomme. Having never even heard of this cheese type, let alone tasted it, till I started hanging out on this forum, I now know why so many people here go back to make it time and time again. Sort of a cross between a mild parmesan and an aged (but not bitey) cheddar.  Really pleased with the rind that setup after a few weeks of bathing with a dark, yeasty ale.
Whats next? :)

[Duntov]

Congrats, looks perfect!  AC4U.

[Boofer]

Beautiful cheese. Impressive rind and paste maturation. Wow!

You've given me a different perspective with respect to what a Tomme can be.  8)

Have a cheese.

-Boofer-

[Fritz]

Nice cheese, Wattlebloke!
Love it when a plan comes together :)

A cheese for you

[AnnDee]

Wow, that looks like a delicious cheese. Great job Edwin!