• Welcome to CheeseForum.org » Forum.

Two week old Tomme

Started by Ptucker, April 09, 2018, 12:11:46 AM

Previous topic - Next topic

Ptucker

She is just starting to grow mold. Should I let it go and keep it brushed down or keep it cleaned with vinegar and salt?

paul pennell

#1
Quote from: Devon on April 09, 2018, 12:11:46 AM
She is just starting to grow mold. Should I let it go and keep it brushed down or keep it cleaned with vinegar and salt?

Interesting, I am following this thread too now as i have a Tomme thats almost that age too and it's just starting to get mould, I have been brushing it and am inclined to let it mature just like that, I have seen some Tomme's and they are totally crusted with mould...

Here's mine at almost 3 weeks


GortKlaatu

It's totally up to you.   But each method will have affect the final flavor differently.   Maybe you should make three more and do one each of the ways, and vac or wax one.  Then you can see how the 4 different methods affect the flavor.
Sometimes I brush them.  Mostly I just let the natural rind do it's thing.
On rare occasion I have used vinegar/brine to keep them more pristine.
Somewhere, some long time ago, milk decided to reach toward immortality... and to call itself cheese.