Reverse engineering a Timanoix

[Frotte La Tomme]

Update!
The cheese has been washed several times using salted and boiled water and flipped.  It has been two weeks now, and i deceided to take the next step.
I washed it with the whey from today's ricotta.  It is now drying off, until tommorrow when I will wash it with walnut liquer. 
To compare, I took one of our tommettes and prepared it for a walnut sealing as well.
I am not sure if it should be a complete one day wash, or over two days, then sealing it.
I have encountered an odor similar to this cheese in peru.  A fresh tangy smell, not disagreeable, but not complex for the moment.

[Frotte La Tomme]

Here is an update.  I moved to a new job, so changed internet providers.  The cheeses will have about one month of cold aging now, they have been vaccum sealed after a two day wash.  Any ideas on how much time they should sit in the fridge.  I was thinking about cracking open the flat one.

[Frotte La Tomme]

I tried the flattened timanoix today on a picnic.  It had a bold initial taste, and then became milder, reminicent of a young chedder.  Apart from the discouraging moist texture I think this cheese deserves a second attempt.  The fact that I used raw sheep cheese was not particularly evident.  Next month I will open up the tomme to see how it compares.

[DeejayDebi]

It looks very creamy. Maybe more time to age?

[Tom Turophile]

I knew someone would've discovered my new favorite cheese!

I found it in Colmar, France, a couple of weeks ago and just happened to taste it.  The nuttiness explodes in your mouth unlike any other cheese I have had -- it's a great combination with the semi-hard cheese.  If I ever get to this stage, I'll try using various liquors to wash in.

I'd agree that the texture is similar to a Port Salut, but the rind is thicker and pliable -- and tastier.

http://www.culturecheesemag.com/Trappe_Echourgnac