Sorry for the long break on this blog.  In that time I’ve had a bunch of big life changes (see changed jobs, etc.).  I’ve also been trying to figure out some better lighting techniques for food photography.  But today I decided to crack the Tomme au Marc cheese and see how it turned out.  You can refer to my previous post here for the recipe on how to make this cheese.  My overall review of how it turned out is about a B+.  It had a touch of contamination which gives it a bit of a bleu flavor in parts.  It’s very reminiscent to other French cheeses I’ve tried with a rustic flavor though this is quite mellow.  Due to the great milk that I used, it has a very creamy and rich flavor as well.  I tried it in an omelet and it was quite nice.  I imagine that it would be good in salad as well, though not for sandwiches.  I think it would also be good as fondue and I’ll have to try it with pasta.