Monday, June 30, 2008
Tomme style cheese continue
the cheese fresh from the mould
I air dried them overnight at 70F (21C)
I brined them in a 24 % saturated solution for about 3 hours per pound
One can see clearly the difference in curd color which I reckon is due to the variation in temperature during cooking. Some was more absorbent than others and there is without a doubt a difference in Ph among the curd.