Author Topic: Thanks for help with award winning Tomme  (Read 885 times)

Offline Montie Derby

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Thanks for help with award winning Tomme
« on: November 26, 2012, 10:54:20 PM »
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.

- Montie
Petaluma, CA


Photos below.


Tomme

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)

Method:
□ 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.



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Offline Montie Derby

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Re: Thanks for help with award winning Tomme
« Reply #1 on: November 26, 2012, 10:57:21 PM »
Here are some more photos - Montie


Offline linuxboy

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Re: Thanks for help with award winning Tomme
« Reply #2 on: November 26, 2012, 10:57:49 PM »
Looks lovely, Montie. Congrats :)
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline JeffHamm

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Re: Thanks for help with award winning Tomme
« Reply #3 on: November 26, 2012, 11:25:21 PM »
Congratulations!  That is a very nice looking cheese.  So, a cheese to you for your success. 

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Schnecken Slayer

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Re: Thanks for help with award winning Tomme
« Reply #4 on: November 27, 2012, 03:36:21 AM »
That looks like you have done an excellent job and the awards are well deserved.

I don't recall seeing a Tomme here in Oz but they definitely look interesting!
What flavours do they exhibit? or, what are they comparable to....
-Bill
One day I will add something here...


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Offline Tiarella

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Re: Thanks for help with award winning Tomme
« Reply #5 on: November 27, 2012, 07:08:12 AM »
Here are some more photos - Montie

Montie,  Can you tell us about the taste??  it looks wonderful and beautiful!!!

Offline Boofer

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Re: Thanks for help with award winning Tomme
« Reply #6 on: November 27, 2012, 08:51:43 AM »
Kudos, Montie! Job well done.

Were there any other Tomme competitors?

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Montie Derby

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Re: Thanks for help with award winning Tomme
« Reply #7 on: November 27, 2012, 02:14:59 PM »
Boofer:  my tomme was the only tomme ... Unfair advantage, I admit.

Tiarella / Slayer:  the washed curd contributed to a fairly sliceable texture to all but a slight chalky core.  It was presented at about 3 months old.  Good melting.  The taste had a nice 'Swiss-like ' aspect ... Nutty a bit with a good savory cheesiness ... The b linens and geo (and flora from the raw milk) gave a little bit of a meaty deliciousness.  The most pronounced flavor came from the Chenin blanc wine.  Gave a fruity bouquet.  Hard to describe.  No bitterness.  I am a fan of KAZU for its earlier flavor help.

Thanks

Offline NimbinValley

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Re: Thanks for help with award winning Tomme
« Reply #8 on: November 27, 2012, 03:40:07 PM »
congratulations.