Mycodore

Works every time!

I had never used any molded cheeses before, but I always buy from New England Cheese making. I made the Mountain style Tomme recipe here too. I got a nice thin fuzzy white coat. (I didn't dry my Tomme dry for long enough, but I'll post a picture once the natural rind develops). Can't wait to make more recipes from Jim

A nice addition for natural rinds

This seems to compliment my regular cellar molds and helped develop a beautiful patina on my tomme-style cheese. I'm still developing my "terroir" in my New England cellar, and this is a nice addition. The cheese in the photos is at three months.

Worked great

I used this for the first time to make the spice infused cheese from a recipe on this site. During the two month aging period, the mycodore formed a beautiful rind.