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



brined


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.