Gorgeous cheese!
That's what I'm anticipating from the Tomme I made this past weekend.
I didn't have any MA4001 so I substituted MM100 (LL, LLC, LLD) and TA (ST). I'm hoping this will give me a suitable Tomme cheese. I guess I'll have to get some MA4001 and TA61 this year.
How long from make to cut? Aging conditions?
-Boofer-