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Author Topic: Washed Curd Tomme  (Read 1018 times)

Offline GortKlaatu

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  • Location: Orosi Valley, Costa Rica
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Washed Curd Tomme
« on: December 06, 2017, 01:43:29 AM »
Just put this 3 Kg hunk in its brine bath for the night.
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Dorchestercheese

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Re: Washed Curd Tomme
« Reply #1 on: May 29, 2018, 08:16:12 PM »
Was this made following new England recipe for Tomme?
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Offline GortKlaatu

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  • Location: Orosi Valley, Costa Rica
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Re: Washed Curd Tomme
« Reply #2 on: May 29, 2018, 10:24:19 PM »
Nope....my own recipe.
I call it San Miguel
I load it here if you're interested.
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Dorchestercheese

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Re: Washed Curd Tomme
« Reply #3 on: May 30, 2018, 11:17:50 AM »
I like the soft texture with some holes in the body I've seden with some tommes. I've noticed the temperature of the add back volume of water after the whey removal did not move the temp up high enough. I had to add more water but I assume it did not change the cheese too much
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CheeseLife

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Re: Washed Curd Tomme
« Reply #4 on: July 01, 2018, 02:40:23 PM »
I’m interested! Would love to see your recipe if your still willing to share.
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Offline GortKlaatu

  • Old Cheese
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  • Location: Orosi Valley, Costa Rica
  • Posts: 631
  • Cheeses: 81
  • Goat milk?
Re: Washed Curd Tomme
« Reply #5 on: July 01, 2018, 07:23:48 PM »
Sure thing.  Company is arriving soon....let me do that after they leave.

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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
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