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Title: Rind development/affinage techniques
Post by: sprocket on September 09, 2014, 08:02:27 PM

Hello all -

I'm trying to produce a tomme style cheese that has a rind much like the one show in this picture:

https://i.imgur.com/mpt9BGM.jpg

Could this just be achieved by regular washing in a brine, and time, time time? Any other tips?

Thank you!

Title: Re: Rind development/affinage techniques
Post by: JeffHamm on September 09, 2014, 09:11:11 PM

Hi sprocket,

That rind looks to me like one where the cheese has been left in a ripening container, and when mould starts to form, it just gets brushed off with a soft brush (I use a cheese dedicated nail brush). Washing with brine is more likely to bring on the b.linens, and this looks like a rustic mould rind to me.

Oh, and Welcome to the boards!

- Jeff

Title: Re: Rind development/affinage techniques
Post by: Spoons on September 10, 2014, 04:27:36 AM

I've got nothing to add except: That is one AMAZING looking rind! Almost looks like a marbled countertop. lol!

Title: Re: Rind development/affinage techniques
Post by: John@PC on September 11, 2014, 05:17:42 PM

Could it be a oiled rind with paprika, cocoa, or such maybe?

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: sprocket on September 09, 2014, 08:02:27 PM