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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.... 

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