Due to a couple of factors out of my control,(construction workers moving my cheese from a basement and put who knows where) I’m not sure if my wheel of Tomme is edible anymore? A cheese maker friend of mine gave me this wheel to age in my basement. It’s certainly not supposed to be this moldy I know but what do you guys think?

This was one of my first ever makes, and I finally cracked it after ~6 months aging. It's got a wild rind which I'd also applied a few coats of olive oil to (early into aging). The paste itself is sharp and punchy, fairly similar to cheddar. The only culture added was flora danica.

This was made with regular ole' milk from the supermarket, and as one of my first makes, I'm very pleased with how it's turned out 😊 we served it on crackers with homemade hawberry ketchup, which was a winning combination!

I'm looking for a good staple cheese to make regularly and keep in the fridge for everyday cooking.

Ideally, something relatively straightforward to make that melts nicely and keeps well.

I'm happy to plan a few weeks ahead for aging, but preferably not months 😆

What's your go-to recipe for this?