Panier of Plenty

Tommes : Batch seven

Breaking the caillé

Cutting the caillé

Breaking into cubes, then pieces

Breaking into cubes, then pieces

Ready to massage by hand

Ready to massage by hand

A granular texture

A granular texture

Turning a 'tommette'

Turning a ‘tommette’

Batch seven, 214 litres

Batch seven, 214 litres

Cold room: salt and humidity

Cold room: salt and humidity

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This entry was published on May 22, 2014 at 6:20 pm. It’s filed under Animals, Antipodean, Country Life, Country Living, Cuisine, Culture and Arts, Environment, Europe, Ex Advertising Creative, Expat, Food, France, French Culture, La Vie Quotidienne, Languedoc Roussillon, Life, Lifestyle, Living in France, New Zealander in France, Pyrénées, Pyrénées-Orientales, Rural Life, Seasons, South of France, Tree-change, Working in France and tagged , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Tommes : Batch seven

  1. mesarapugs on said:

    That’s a lot of lait!! 🙂

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