OK, here is an update. I had sealed a couple of individual chunks which I have been using up over time. There was a nice progress of maturation but nothing really exciting. But today I cut the last vacuum sealed quarter wheel and was positively surprised.
This piece has undergone a wonderful transformation. The formerly dry natural rind has pulled some moisture from the inside and developed a superb complex fermented taste on its own that even overshadows the rest. Of course tomme normally is aged open in the cave, so the vac seal effect is nothing what you would get from a traditional cheese. But it was certainly worth doing. I am definitely going to make another one but I'll need to wait for cooler basement temperatures for the initial maturation stage.
