MacGruff, have you done another attempt at Tomme yet? I've been reading through your old notes, will be making another in a week or two. I used Caldwell's recipe for my first, and was very happy with it. Tasted great till 12 months in, where some off flavors from vacuum bagging crept in (I guess?). Still ended up OK as a food ingredient (made pimento cheese spread, daughter ate it all up).
Planning to do a natural rind with my next one, with mycodore instead of vacuum bagging.
My very brief notes from that make are here:
Begun 11:30, Jan 23rd 2020
2 gallons raw, 1 past.
1/8 + 1/32 generous MA4002
3/8 tsp rennet
Heated 40 minutes total, pH 6.39
Waited 2 minutes, began draining
5.65 at 8:52
5.25 at 9:56, into brine
3.6 pounds
Brining 12 hours
Letting air dry, see where natural rind takes us.
Note, I did not, lol, see where a natural rind would take me. Molds were too agressive and I dried off and vacuum packed.
Just wondering if you came to a recipe you were happy with.