Hi All - I've intimated in other threads of the issues I feel I've got with my tomme rinds. Basically, despite a milk inoculation and 3% rind washing regimen with PLA, mycodore, I'm surprised to see so little development after 2, 3 weeks respectively. I wasn't sure on my actual RH until yesterday, when a properly calibrated hygrometer confirmed the digital readout was right; the RH hovers between 90-92%, and temperature, 52-54F. I should also mention that these were dried at 55F/70%RH for 1 day (tomme 2) and 2 days (tomme 3). I have since learned to dry my cheeses at room temp (my first beaufort got 36 hours at 72F/70%RH).
After placing in the cave, I began washing the rinds daily, for 3 days; then every other day, for 1 week. Then every 3 days, but as "nothing happened," meaning, I didn't see much in the way of "fur," etc., and after a discussion with Pav, I went back to daily washing. I am torn between continuing that, and just leaving them alone to see what happens after a few weeks.
(Pav - if you're around; and others), here are some better pics, I hope. These show tomme 2 at 21 days:
(http://i131.photobucket.com/albums/p316/pkphotodo/Tommeno2at21days.jpg)
and tomme 3 at 16 days:
(http://i131.photobucket.com/albums/p316/pkphotodo/Tomme3at16days.jpg)
I fear my pH levels might have been way off, despite my improved sense of texture by feel over tomme 1-3 (tomme 1 will likely be a weird make, if the pH meter was at all correct, as the pH really dropped low...but then, I don't know). If anyone has any thoughts, I'd appreciate them, as I'm pretty disappointed in seeing such paltry, slow rind development.
I should mention, on the other hand, that the rinds smell really good (if not exactly powerfully so); earthy mold, a bit of sweetness, at this point.
Are you still washing daily or every other day? I would think if the rind is too dry, you're not going to get much activity. You may have been too effective at drying the rind. I'm sure that someone more knowledgeable can offer a more informed opinion.
-Boofer-
Quote from: Boofer on February 27, 2011, 05:46:34 PM
Are you still washing daily or every other day? I would think if the rind is too dry, you're not going to get much activity. You may have been too effective at drying the rind. I'm sure that someone more knowledgeable can offer a more informed opinion.
-Boofer-
Thanks for the reply, Boofer. I'm holding off, at least for now. I agree it seems really dry - maybe I was just too vigorous over the first couple of weeks? At this point, it's simply looking like a natural rind, to me. What's strange is the original regimen wasn't, I don't think, unusual - 3% wash, every day x 3 days, every other day for a week, then every three days. I'm stumped, as the RH hasn't been low, at least not as indicated by the analog hygrometer.
What exactly is the issue? What kind of rind did you want? A savoie rind? You can't get that without using a cave in the savoie or replicating a cave. That looks like a decent PLA blend rind to me that makes for a good tomme. What were you expecting? Growth seems like it was a little slow, but acceptable. You won't get huge hyphae growth with PLA
Pav, my only "issue," and I hope this doesn't come off as unreasonable, is that I wish to learn as I am entirely new to all this. My concern comes down to a question of systemic process; I'd like to know if there's something in my make, or in my aging (the cave environment I've set up), that will make for a poor tomme.
As I've never made a tomme prior to 3 weeks ago, I can only creep through the dark - guided by expertise by folks such as yourself and others, and, as I've never seen a tomme "live" at various stages of its aging, by pictures I have viewed. When I see pictures that show a tomme developing a substantial amount of hyphae - a serious amount of fur - at just a couple weeks' age, I do wonder whether I've got something wrong going on. If PLA doesn't really do that, that is good to know. It would also be good to know why.
Thanks for the reply.
Long hyphae are due to candidum or very specific strains of geotrichum (very rare, geotrichum forms wrinkles much more readily), or mucor, or other molds. That's not the point of PLA.
Could have used some more frequent washes and more humidity to get faster growth, but that rind looks OK to me. Rind development in a new cave with just a few wheels at a time is notoriously tricky. I suppose there's a way to get the process very exact, but with the equipment and money it would take, not suitable unless it's a commercial setup.
Rind looks acceptable to me, within the range of typical progress.
OK, thanks, Pav.
I also started a tomme (my first) using Pav's recipe that has been previously posted. I'm using a 3% brine wash with just PLA and currently washing every 3rd day. It is at 35 days now and looks very similiar to the photo's you posted. I'm using a mini-frig as a "cave" and able to maintain 52F and 80%RH
What is the role of the mycodore in the wash you are using?
Chris, I think the issue for me was that I was comparing pics of many tommes - e.g., see pg. 195 (on my 2000 edition) of "French Cheeses (http://www.amazon.com/Complete-Guide-French-Cheeses/dp/0751303461/ref=sr_1_3?ie=UTF8&s=books&qid=1298907916&sr=8-3)," top right picture - at "Seven or Eight Days," there is a serious amount of "poil du chat" growing, which they describe as brushed off at this point. 1 Week! I've seen this kind of hyphae-growth elsewhere as well (among Peter Dixon's Farmstead Creamery Journals, for instance), and at an equally early age. So I was thrown, as I had nothing else to go on, until Pav pointed out above the difference in the nature of PLA-development.
I have to say, having let my rinds go the last 2 days, things do seem like they've picked up. I am definitely getting a b. linens development, as well as a white-cream-grey blanket. It does feel like it's coming along. I will be putting it on the same schedule, and the same wash, as my beaufort, twice weekly, from now on.
I might suggest that your RH is somewhat low - have you considered trying for a higher RH?
Mycodore is a cylindrocarpon mould. Danisco gives it the quality of "a Saint Nectaire-like aspect," lending some of the "white, grey, yellow, brown" coloring to the rind that is characteristic of many tommes.