These molds are all washed and ready to be put aside while we make blue cheeses for the next week or two, then switch back to create more Tomme Collins, Brother Laurent, and Madison for the Spring.
Here's the Brother Laurent cheeses that are almost a month old. As you can see, the orange rind has established itself nicely, but there are still a few sparse areas that need to fill in before I can wrap them for storage.
Here are the giant Tommes at nearly one month. No protective natural rind to speak of, yet. They are actually too tall to stack another rack on top of them.
A smaller tomme has already started developing its rind.
