(Last week's cheese make)Just after manufacture: large, medium, and small-sized tommes exude whey. They are turned several times during the first day.
Then all are wrapped in plastic overnight so they do not dry out while they continue draining.
The next morning they are salted and removed to a curing room.
Here they will stay for a couple of months, until a natural rind grows and they gain the intensity of flavor we are looking for.
Then all are wrapped in plastic overnight so they do not dry out while they continue draining.
The next morning they are salted and removed to a curing room.Here they will stay for a couple of months, until a natural rind grows and they gain the intensity of flavor we are looking for.
