Tuesday, August 19, 2008
Tommes upstate continued
The Tommes upstate are maturing nicely. The environment in the cellar seems optimum. They have developed a nice natural rind, which I wash occasionally with a 3-4 % salt solution to get rid of to much much. Here are various stages over a period of approximately two weeks. The cloudy mold is Geotrichum candidum, added this to only one of the two cheeses.
While washing one of the cheeses, a little piece broke of, which gave me the opportunity to have a early taste. Well, it tastes very promising to say the least. I am very excited and can hardly wait, but I will give it another week.