Salt Drying Tomme D'Arles

[Urbandell]

Does anyone have a recipe for salt drying cheese like the old fashioned way of preserving Tomme D'Arles?

[linuxboy]

What do you mean? Much of tomme d'arles is eaten relatively young. You mean the dried out version?

[Urbandell]

Yes, that's what I mean. I read a recipe that said long ago it was salt dried, stored in jute sacks and then reconstituted with brandy and bay leaves in terra cotta containers. I was intrigued with this method and hoping to try it with my ewe's milk. 
Are you familiar with this method?  Do you have any suggestions?

[Al Lewis]

Have to watch this thread.

[linuxboy]

It's really pretty much like it sounds. You dry out the curd a bit during the make, then pack it in salt to dry out some more. Then the cheese will be more stable because of so little moisture. And if you soak it up again, it will reconstitute a bit. Still will be fairly dry. What specific guidance do you need? Technical process markers?

[edit] I have never seen this done firsthand, have only heard descriptions of the process. But is seems pretty straightforward.

[Urbandell]

Thank you.  I will give that a try.  I didn't know if I could pack the dried curd in salt. I haven't done that before.  I will post have it turns out.

[linuxboy]

Cheese needs a rind skin before it goes in the salt. If it's soft, the salt will pull moisture out too quickly. Good luck! Sounds like a fun project.

[Urbandell]

Thanks for the rind tip!
I'll keep you posted.