Another Hispanico-Manchego style tomme

[scasnerkay]

Not really sure what to call this one since I did not put any lipase in it! The recipe was from the Caldwell book, made January 6, 2015, using raw Jersey milk, and Kazu as the starter. The make was fairly straight forward, and the rind was natural.
I am very happy with the result. The cheese is pretty, with some mechanical holes, and nice color. The paste is smooth, a bit creamy, cracking a bit on trying to bend it. The flavor is great! Not sure what other adjectives to apply, but I really like it!

[Stinky]

Pretty! +C

[H-K-J]

A very good looking cheese
AC4U

[John@PC]

A very appealing cheese with beautiful rind development.  Another cheese for you as you close in on the "century" mark for cheeses earned.

[scasnerkay]

John, I had not noticed the cheeses earned, but here is the funny thing.... I just recently made my cheese number 101, a gouda!

[qdog1955]

Another great looking cheese---AC4U-----does any of your cheese ever fail? They always seem to look good----I'm envious
Qdog

[scasnerkay]

I did try 2 blue cheeses, both of which were not what I would call a success. One of those I threw away - the other we ate anyway! But I would say that generally the cheeses are successful!  Using good milk is what makes it easier for me!

[John@PC]

John, I had not noticed the cheeses earned, but here is the funny thing.... I just recently made my cheese number 101, a gouda!

Well, thanks to qdog you did get to 100 (virtual) cheeses.  If you have 100+ (real) cheeses you are a experienced cheese maker. With your talent the "excellent" blue will happen soon.

[Al Lewis]

Looks to be an excellent table cheese. AC4U Susan for your new creation!

[Danbo]

Susan: That's a lot of cheeses - congratulations! :-)