My Tomme

[Gregore]

Very nice cheese ,  did you sanitize the trier ? 

[AnnDee]

Yes I did, boiled and sprayed with vinegar for extra measure.
It might be because I have a lot of blues around the cheese anyway, can it be?
Even with the blue streak, we all love this one and the streak is actually rather pretty (to me)... I had to take my camera out and took tons of snaps

[Boofer]

Wow! What a rustic rind...and what looks like a very nice inner paste.

Have a cheese, Ann.

Maybe in the future you'll have to isolate your non-blue inside a minicave so it doesn't cross over to the Dark Side. 

-Boofer-

[AnnDee]

Thank you for the cheeses everyone

Boofer, I will do that in the future, as now I know The Force is strong with the blues.

[Kern]

Yes, I took a little and replug the hole but maybe the air made the blues extra excited  . I used Gianaclis Caldwell's recipe from her book, this is my first on tomme; first making it and eating it.
I bought some from the cheese shop but it was very ammonia-i and strong (I was told here that it was too ripe) so I didn't eat so much of it.

Thank you for the cheese, I wish I can share my real cheese around!

Ann, screw the cheese!  I have rind envy!  Send me some rind!  Seriously, have a cheese on me for the RIND.

[AnnDee]

Haha! Thanks Kern, I wish I can email you the rind!