Testing the Darkside of my Tomme

[Tomer1]

Nice! is that a gas producing starter you used?

[Boofer]

Nice! is that a gas producing starter you used?

I used Kazu. Gas-producer? Not so much.

-Boofer-

[Hande]

Great looking texture and body, wow.
Cut wheel pix show that rind has grown nicely.
Good job Boofer !

Hande

[Tomer1]

Thesea re gas holes right? not mechcanial openings.

[Boofer]

Yes, I guess they are gas holes. Could be a combination of other components of PLA though.

-Boofer-

[Boofer]

Well I had a desire for some hard cheese for breakfast this morning. I had two candidates in mind and decided on this winner.

I sliced off the rind since it's not really my favorite in an aged cheese like this. It was a little darker than earlier pics show it. It is aging very comfortably and complemented the apple nicely. I would like to repeat this with some summer milk again. Excellent texture and flavor. The salt level also shows a light touch (10 hours brine-time) which makes it very edible.

-Boofer-

[linuxboy]

Kudos again. One of my favorite standbys to make. That looks fantastic. Milk right now around here is really high quality due to the grass, can create some nuanced and exceptional makes.

[JeffHamm]

That looks to be a very nice breakfast.  Yum!

- Jeff

[H-K-J]

 :o OOOOOOOooooooOOOooooOooo :P Now I have got to get more milk!!!

[DeejayDebi]

That really looks good Boofer! Not only do we seem to have the same bowls but we even have the same fancy plates! LOL

[Boofer]

Yeah, only the Best, Debi!  :)

-Boofer-

[DeejayDebi]

I hear ya Boofer!

[Glenda]

Great looking cheese, how long did you age it?

[Boofer]

Great looking cheese, how long did you age it?

Three months.

...and then later, at 10 months:

Well I had a desire for some hard cheese for breakfast this morning. I had two candidates in mind and decided on this winner.

-Boofer-