Tomme style wash

TOMME STYLE

• Whene washing cheese with Bline, add it to a ration of 3% salt
  
• When washing in beer, add it to a radion of 10% salt
• Smear the cheese with the solution and keep it damp, around 90%. This is accompished by placing it in a bag or a tupperwhare box lined with a damp cloth in a temperature of about 12C.
  
• Wash the cheese twice a week for 3 weeks at least, putting the solution in the fridge between washes. The cheese will first go sticky, before the bacterial develops
• Once established, wrap the cheese in a wrapping paper and continue to ripen at 12C
• Your initial brine must be balanced for pH and calcium. Try to use these the whey, or add 1 TBSP CaCl2 solution and 1 TBSP vinegar to get teh right ballance. If unballenced the cheese outer layer will likely become slimy as the calcium goes out of the rind.
  
• Your brine temp should be the same as your cheese temp.