Bonjour Y'all

[Frotte La Tomme]

Hi everyone.  I am grateful to have found this site.  Lots of technical questions to pose, but it seems many have been answered already here. 
All right.

[zenith1]

Bonjour-welcome to the forum. Dive right in, let's get answering your questions.

[Gürkan Yeniçeri]

Welcome to the forum Frotte La Tomme. We don't mind resurrecting old entries. 

[Cheese Head]

Welcome, I looked up french translation of "Frotte" which means I think "rub", so your name is Rubbing The Tomme? What's the story?

[kookookachoo]

I had a bit of a laugh reading your username.  I logged on from my phone first..and was reading while having a bite..and squinting..so I read it at first as "frottage la tomme"..and you know, in psychology, frottage has a rather...interesting..connotation.     So, thank you for the unintentional funny!

You will enjoy the site....lots of knowledgeable, helpful & most of all, patient people!   

Take care,

Steff

[Frotte La Tomme]

everyone likes a good frotte.
The question that has been running around in my head is complex.  It is about using steam vats versus hot water baths for cheese manufacturing.   
It seems that one kettle that can controllably heat for low temp cooking AND pasteurize would be a great tool. 
Is it just a question of operating costs that people often convert steam kettles into hot water baths?  Maybe the inside jacket gets too hot...

[Frotte La Tomme]

could be that steam kettles aren't the best opening question.  Anyone make reblochon with sheep's milk?