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Just put this 3 Kg hunk in its brine bath for the night.

Was this made following new England recipe for Tomme?

Nope....my own recipe.
I call it San Miguel
I load it here if you're interested.

I like the soft texture with some holes in the body I've seden with some tommes. I've noticed the temperature of the add back volume of water after the whey removal did not move the temp up high enough. I had to add more water but I assume it did not change the cheese too much

I'm interested! Would love to see your recipe if your still willing to share.

Sure thing.  Company is arriving soon....let me do that after they leave.