It has been a while since I did a Tomme. I've been trying to shake the image of that lonely wedge of cheese that H-K-J was clinging to.
I am trying to restock the cheese caves for the holidays so this make should help fill the voids.
initial pH: 6.89
(pretty high)
4 gal Dungeness Valley whole raw milk
8 oz. Darigold cultured buttermilk
1/4 tsp KAZU
1/16 tsp TA-61
1/8 tsp PLA
1/32 tsp mycodore
1/64 tsp Geo13
1/16 tsp dry calf rennet, dissolved in cold distilled water
3.5 floc factor, floc'd in 12 min
12 hr whey-brine
daily wiping with brine and/or vinegar to build rind
I've attached some notes from linuxboy that provide guidance for this cheese style.
-Boofer-