TOMME #2 - 3 days

After 2 days out I moved Tomme #2 to the cheese cave which is usually around 8c and 85% humidity. I have a number of cheeses that are being attacked by a blue mould so today I may give the fridge a good clean. I'm going to wash this in a light brine that's been inoculated with some Geotrichum Candidum. This will help develop a good rind. The plan is to keep the humidity around 90% and let it go wild for a month, then scrub it and wash in salt brine with some Marc Brandy to help develop flavour.