Little Tomme

I made a little Tomme on January 27. It's been drying/aging on my kitchen counter since then. It's developed a very nice rind and a lovely delicate aroma. I plan to cut into it the end of next week, or at about 3 1/2 weeks of age. I'm hoping that it is just a nice mild cheese.

I don't have any goat milk right now so I used two gallons of Trickling Springs milk that I purchased at Whole Foods. It is gently pasteurized, and not homogenized at all.

The Tomme hasn't developed any mold, probably because it is so dry in the kitchen. It is February after all, and we have a wood fire going all of the time in the room. I'm so anxious to taste it! Of course, even if it turns out great, it will be different using my own raw goat's milk. But, it would be nice to know that I have the process right.

Today's Menu
Breakfast: Apple Gouda Sausage, Pumpkin Breakfast Bake, Gogurt with Blueberries
Main Meal: Country Fried Steak, Steamed Green Beans with Sweet Oil and Vinegar Dressing, Pecans, and Shredded Ricotta Salata
Evening Snack: Salami, Cheeses, Melon, Wine, and Dark Chocolate

Ingredients from today's menu produced on Sweet Garden Farm: Chevre, eggs and milk in breakfast bake, gogurt, milk in gravy, ricotta salata and melons (all but the eggs were from the freezer). The green beans were picked at the farm next door last summer.