CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: amiriliano on October 08, 2015, 02:09:56 AM
Title: Favorite tomme recipe
Post by: amiriliano on October 08, 2015, 02:09:56 AM
Of all the different tomme recipes which one do you think had given you the best results? I know tomme basically refers to a generic shape but I mean the French style, natural rind type.