I have been meaning to post a thank you to Linuxboy, Sailor, Boofer,
iratherfly, Tomer, ArnaudForestier, DeejayDebi, Francois, Hande, JeffHamm,
MrsKK, Oude Kaas, and all of you (sorry if I left you off my list) for your
many posts on Tomme making and hard cheese in general.
Based upon your Tomme makes and tips, I emalgimated together the following make.
The result was my Washed Curd, Washed Rind Tomme -- a Blue Ribbon - First Place
for Best Hard Cheese at the Marin County Fair this Summer. The same cheese also
won Best In Show for all cheese. It was a real hit
I really appreciate your help and advice. As a long time lurker, I thank all
you have posted about Tomme cheese. It really helps. Keep up the great work.
8 Gallons Whole Cow Milk [Raw Organic Jersey]
3/16 teaspoon “KAZU” [early flavor - cheesyness]
1/8 teaspoon "MA4001"
1/32nd teaspoon "Aroma B” [butteryness]
A skewer tip of brevibacterium linens
A skewer tip of propionic shermanii [to work with KAZU]
A skewer tip of Geo (17)
5/32 teaspoon (1/8 t plus another 1/32 t) dry calf rennet (in ¼ Cup Cool water right before use)
Kosher Salt for brine
2 Gallons of 130F distilled water.
(no CaCl as using raw cow milk)
□ Take pH of milk.
□ Slowly heat milk in a water bath to 88F.
□ Add all cultures and allow it to hydrate 5 minutes.
□ Stir in culture gently.
□ Allow milk to acidify maintaining 88F.
□ Wait for drop in pH of 0.1 (45 minutes).
□ Maintain 88F throughout.
□ Turn off heat (prevent convection from heating as it may disrupt the gelling of the milk.
□ Add dry calf rennet to ¼ C water. Dissolve. Add to milk. Stir 30 strokes (top to bottom).
□ 2.5 floculation
□ Maintain 90F
□ Cut curd into ¼ inch cubes. Rest 5 minutes.
□ Gently stir the curds periodically while raising heat to 92F over a period of 15 minutes.
□ On stove, put on 2 gallons of distilled water on heat to 130F.
□ Once curds are at 92F, drain off one gallon of whey (save for brine).
□ Add one gallon of 120F water to bring curds to 98F.
□ Once curd is at 98F don’t add more water.
□ Stir for 15 minutes at 98F.
□ Remove another gallon of whey.
□ Add 130F water to get to 100F (keep below 102F)
□ Stir until texture of curd mats slightly when pressed and is somewhat firm.
□ Keep curd in whey until whey is at 6.3 ph or higher.
□ Drain away whey.
□ Move curd to cloth lined cheese mould of 7.5 inches diameter.
□ Press 15# for 15 minutes. Undress, flip, redress. [Under warm whey]
□ Press 15# for 30 minutes. Undress, flip, redress. [without whey]
□ Meanwhile, make brine from whey: 32 ounces of Kosher salt mixed with 1 gallon of whey.
□ Keep brine at 50-55F.
□ Press 15# for 1 hours. Undress, flip, redress.
□ Press 15# overnight.
□ Target pH of cheese is 5.4
□ Weigh resulting cheese.
□ Brine 3 hours per pound of cheese.
□ Dry cheese at room temp for 24 hours.
□ Wash cheese in a brine as follows:
□ 1 cup of Chenin Blanc wine mixed with 2 teaspoon kosher salt.
□ Wash daily for a week. Wash one a week for two weeks.
□ Age cheese at 55-65F and 70% humidity 3 to 6 months.