u/mycodyke

The back story here is that our large immersion blender broke so one of the owners got the bright idea that we could save time by cracking and blending our eggs for the egg patties all in step! "Just filter it through a shinwa"

This place was a few jobs ago and every time I need a little pick me up I find this video on my phone.

Edit: okay "chinois". It's a word I've only heard spoken, my b. My degree is in art not culinary or French

Ended up with more of a tomme, slightly reminiscent of the Italian buffalo tomme I used to sell back when I was a cheese monger, tho less grassy since this is cow's milk.

I cultured this one with flora danica, innoculated with PC/Geo in the vat, vegetarian rennet from NEC.

I don't keep a lot of notes so I don't remember how I over dried the curd in the vat just that I did so it wasn't quite moist enough upon molding but my curd still knit well enough. I decided to age it like I would a brie style since that was my original plan. It spent some weeks in my cheese fridge, fist accidentally at 40F after a breaker tripped and I forgot to reset my inkbird, then at 52F until the pc/geo fully covered it then wrapped in paper until it felt soft in my regular fridge, around two months.

You can see in the shot of the paste that it's not fully softened but the flavor is really interesting and I'm gonna try to replicate this one eventually.

Bonus shot of tonight's dinner w my bf, not pictured are the pickles and salad we're having. I didn't make all of those cheeses, just the bit of the tomme on the plate. The rest are Pleasant Ridge Reserve from Uplands Cheese, Lambchopper from Cypress Grover, and The Imperial Stag from Deer Creek.