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Hi,
I did 4 month ago raw cow milk Tomme with MM400.
To rind I wash it Ripasso with 3% salt weekly.
Valpolicella Ripasso is one my favorite wine so I use it 
My plan was age it more, but I get some guests and I need some cheese to taste.
I vacpac it rest of it, and I try it again "next year", heh, that vacuum sealer is great thing   

To cheese, flavor of wine is very minimal. Texture could be more soft. Taste was good, but not "brilliant"
With wine wash you get "pretty" rind. 
It was bit salty, I brine that 3,5h/lb to 19% brine. Too much low pressed cheese.
And perhaps that washing make it bit more salty.

Hande

That is a very nice looking cheese.  The last time I made a tomme I soaked it in wine, I was not a fan of the falvour.  I think I might have to "wash" with the wine next time.  Well done and a cheese to you. 

Cheese with wine is a delicate operation, you can easly end up with an oxidized wine flavour\aroma which is no good eats. Washing can promote something more complex.

Hande how have you been making and storing your wine brine?

Tomer, I did 1/2 bottle batch, and freeze it like sorbet.
Then I take out needed amount to wach.

Hande

Cheese looks great!

I do these with Syrah wine, I find it to work exceptionally well with cheese and brings out these Italian and Swiss style flavors beautifully. I don't wash it, I dry it for 3 days after the brine, then dunk it for an hour or so (¼-½ hour per side) in a heavy brine (18%) where a bottle of Syrah was used instead of water. I dry it for 3 days and re-dunk it in the wine brine. Dry it again for 3 days and re-dunk in the wine. Dry it for the final time and then vacuum it and forget about it in the cave (turning it every few days maybe. No need to think about it or to care for it).  2-5 months. It's a favorite for many friends and myself too. Great melted and with salads.

The only change I did over time was trying wines and changing the floc multiplier to get the right texture and flavor combo.

Oh yum!