How to make tomme de savoie cheese

The whey that fills into this split should not be too clear cut too late or too milky cut too early.

how to make tomme de savoie cheese

The photos below are actually for a double batch using 8 gallons of milk, if you prefer to make an 8 gallon batch, just double my guide amounts below. If you do this in a pot on the stove, make sure you heat the milk slowly and stir it well as it heats. Find over 1831 specialty cheeses from 74 countries in the world's greatest cheese resource.

While I do enjoy a raunchy rind on my cheese this one is mottled black and brown and a tad too zombie-like for me.

At the end of the brine bath or dry salting, wipe the surface and allow the cheese to surface dry for a day or two. About us French food lovers. Go to Essentiel Details Top of page. Toggle navigation.

Tomme Style Cheese Recipe

As time passes and the hair like mold gets matted down with turning and rubbing the surface, you will see a darker mold surface developing.

The whey can be ladled from the vat until about 1 inch remains above the curd mass.

how to make tomme de savoie cheese

The rennet is usually added earlier in the process for a coagulation of a less acid milk. With our expert tips, we guarantee everyone will be grateful for your brie-lliant knowledge.

Tomme de Savoie

Raw, Pasteurized, Thermized. My dad made the Alpine Tomme.

how to make tomme de savoie cheese

Other French cheeses: The character of this cheese depends on a natural rind being formed and allowing natural molds to grow. Your Cart. The temperature is usually held at 86-96F and rarely cooked beyond it's initial coagulation temperature.

how to make tomme de savoie cheese

Sorry, your blog cannot share posts by email. Made from unpasteurized cow 's milk Country of origin: I almost feel as though my cheese journey has come full circle.

It is OK if the temperature drops a few degrees during this time.

This slower acid development will have a role in the final texture development of the cheese. The cheese now needs to be placed in the brine for about 8-10 hours. The rate of whey running off is simply a matter of drops and not a stream of whey being released. The rind is more or less dark gray and thick, spotted, downy and slightly rugged. It has such a rustic appearance with it's natural rind made up of an assorted group of molds that are just allowed to grow wild.