My tomme 60 days old
1- Heat raw milk at 31/32C°
2- Added ferments Mesophiles / Thermophilic + G.Candinium / P.Candinium maturation for 1 hour
3- Addition of rennet (P = 3/10 x L)
4- After 1 hour decurdling then Brewing for 30 min and increase the temperature 36 / 37C °
5- Rest 5 min to the whey back
6- whey removal
7- Moulding without cloth without weights
8- After one hour flipping and I add a little weight
9- After 1.5 hour flipping, adding the cloth and move to the press
10- Repeat Phase 9 for 3 times adding half an hour and weight every time
11- I leave in the mold without weights
12- After 12/14 hours demoulding
13- Brine 300g of salt per liter of water for 24 hours
14- Getting cellar 12.5 / 13 C ° humidity 85%