Got some pics for you an a slight concern.
I stoped washing (fortified wine 3% brine) about a month or so ago, the cheese is about 12 weeks old.
Got a nice orangish rind and since last week some powdery white stuff begone to grow, some gray stuff aswell which seems like geo.
Its ammoniating slightly and im concerned,thinking about washing it off...
(http://img705.imageshack.us/img705/8930/dsc0100mt.jpg) (http://imageshack.us/photo/my-images/705/dsc0100mt.jpg/)
(http://img20.imageshack.us/img20/9316/dsc0101xb.jpg) (http://imageshack.us/photo/my-images/20/dsc0101xb.jpg/)
(http://img94.imageshack.us/img94/7848/dsc0103ii.jpg) (http://imageshack.us/photo/my-images/94/dsc0103ii.jpg/)
(http://img202.imageshack.us/img202/9137/dsc0104xx.jpg) (http://imageshack.us/photo/my-images/202/dsc0104xx.jpg/)
(http://img339.imageshack.us/img339/4217/dsc0102bp.jpg) (http://imageshack.us/photo/my-images/339/dsc0102bp.jpg/)
Looks good, the rind looks similar to Comte without the white stuff. How long will you age that? and what cultures/adjuncts did you use? I think its normal for a Tomme to ammoniate slightly. The Tomme i bought before has some white stuff.
Yea, good questions. It could be late geo (successive growth) or something from the environment like poil de chat, or cylindrocarpon. I personally LOVE this stuff and I grow it as much as I can. I tap it down every few weeks to flatten it and then continue growing. It gives cheese eventually all kinds of mushroomy properties. I wouldn't worry too much about ammoniation with this one. This is not camembert and it's not going gooey on you. The ammonia will relax eventually.
Here are some that I have been growing now. (I posted them last week on another thread but the photos are really from last week). It's all natural and I encourage it by placing moistened wood chips on the bottom of the aging container and pumping air into it. This is your terroir!
Quote from: Aris on December 14, 2011, 04:44:33 AM
Looks good, the rind looks similar to Comte without the white stuff. How long will you age that? and what cultures/adjuncts did you use? I think its normal for a Tomme to ammoniate slightly. The Tomme i bought before has some white stuff.
Im not sure, I reckon its already ready to eat but perhaps I'l just wait for a spacial occasion.
I used probat 222,nothing alse. Im a sucker for thos buttery notes.
Itai,
I decided to wash it off (done before reading your replay) and boy it was thick,alot of bacterial cells died in that wash. ;D
Next time it shows I'l let it go. Thanks!
Who is Itai? I don't see on this thread