We decided to take our Reblechon recipe and adapt it to an 8" Tomme. The result is a very good looking round of cow's milk washed rind cheese. This particular rind ran a few days unwashed and grew an extra layer of mold, but I was stranded in Boston in Winter Storm Nemo and couldn't get home to keep it pristine. Still, the cheese recovered nicely in the days following and is now in the fridge finishing at 38 degrees.
We'll taste this Rebel in another few weeks. I'm expecting a bold taste, with a nice salted butter and cream finish.
Tommy Reddicks
www.cheesedesert.com
We'll taste this Rebel in another few weeks. I'm expecting a bold taste, with a nice salted butter and cream finish.
Tommy Reddicks
www.cheesedesert.com