CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: coso on September 16, 2010, 04:31:29 PM
-
The place I usually buy my cultures and molds does not offer this, and the recipe I'm using for Tomme calls for it. Where do y'all get it from? I have made Tomme the last three weekends without it. Is this going to make a big difference in my cheese, I guess I'm asking what is it supposed to do for the cheese?
-
Cylindrocarpon is a mold "widely used on raw milk cheeses...such as Tomme. Cheeses washed with mycodore develop a colorful rind that is firm, flavorful and very edible." (Regards to Margaret Morris.)
I used some in the milk when making my latest Tomme and haven't noticed any difference in my rind color. I also washed the one before with some mycodore and didn't notice any new growth. I'm going to keep trying.
I bought mine from Glengarry cheese supply.
-
Thanks ;)