I was so anxious to try my Tomme Style cheese https://cheesemaking.com/products/tomme-style-cheese-recipe that I opened her up a week early. This cheese is moist, very firm and a bit sharp. I'd bet a few more weeks and it would have been sharper still. It's quite good, really. I dont know how it's supposed to taste but I like how it does taste. I think it's pretty, too.
Wow! Looks fantastic. AC4U!
Thank You Very much!
Banging them out, right, left and center.... 8)
AC4U....
Bob
A Cheese a week for now.. until I have a good steady rotation. :-)
thanks!
Bansidhe, your rinds are looking amazing (the asiago, too.) I can't believe you've gotten them so good so fast. ACFU.
Wow, thank you. I don't know really how.. I've been lucky I guess, because I've just put it in the cave, turn it, sometimes brush it.. but not much else.... I didnt even wipe this one down with salt solution, I just let the molds grow. This cheese didnt require much maintenance. We'll see how the wash rinds come out... thanks again