Ilona @ Malina Organix (@malinanewyork)

Just cut into my Tomme after 7 weeks of aging and I'm thrilled with how it turned out! The paste is smooth and slightly elastic with a beautiful small-hole pattern throughout. The flavor is rich, milky, and slightly sweet - exactly the kind of cheese that disappears quickly at the table. It's approachable, versatile, and makes a perfect everyday cheese. This was made following the Tomme recipe from New England Cheesemaking Supply: https://cheesemaking.com/products/tomme-style-cheese-recipe I'll definitely be adding this one to my regular rotation. For those who have made Tomme, how long do you typically age yours?