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Washed rind Tomme.

That's a very pretty cheese.

The tomme is on my to-do list. Which recipe did you use?

Link to recipe:
http://www.wacheese.com/index.php?option=com_content&view=article&id=49:basic-tomme-howto&catid=43:moderate-cook-temp&Itemid=66
MA4001, raw milk.
After drying the rind was washed by 3% brine with B. Linens (LR). To kill unwanted moulds I used 10% brine.

Nice looking Cheese gasblender,

I see you used raw milk. Did you skim off the cream?
Also what did you use as a mold?

Regards: john

Thank you, John.
Milk wasn't skimmed.
The mold: http://www.cheesemaking.com/store/p/41-Tomme-Small-1.html

Alex

Thanks, Alex, for sharing the link to the recipe.

Very nice looking cheese Alex!

Once again, your pics are making me salivate! Looks fairly stinky with a well-developed rind from the B. linens? How long had this cheese been matured when you cut it open for the pics?

Gorgeous cheese!

That's what I'm anticipating from the Tomme I made this past weekend.

I didn't have any MA4001 so I substituted MM100 (LL, LLC, LLD) and TA (ST). I'm hoping this will give me a suitable Tomme cheese. I guess I'll have to get some MA4001 and TA61 this year.

How long from make to cut? Aging conditions?

-Boofer-

Very nice! How does it taste?

Thanks))))))
Aged 10 weeks at 55F, 90RH.
It was yummy, but this my subjective opinion