Tomme - success

[Helen]

Good morning to you all,

4 months ago, I made a tomme with half raw goat milk and half cream line pasteurized cow milk.

Since then, I have been watching carefully over my tomme - babying it and certainly worrying a lot about its rind.

Why was it pink? Should I remove the hole that formed in the rind? Why is it cracked on the edge? Why is it turning brown in some places and not others?

I finally decided that tommes usually have ugly rind and that it was part of its character and stopped worrying too much about it. I satisfied myself with washing it with light brine once in a while.

But last week, I decided it was time for a first taste. It tasted so good that I made an happy dance in my chair. The taste of goat was present but not overwhelming. The paste was creamy and nutty. There were a couple of mechanical openings in the cheese but I don't think it is worrisome.

So it is definitely not the prettiest tomme but it is a darn tasty one. I could get used to having it around... Too bad it is only 4 pounds. It won't last long for sure.

Thank you guys for all the discussion around tommes and rinds and all the support and guidance I found in the pages of the forum. I could not have done it without you.

[JeffHamm]

That looks really nice!  Well done.

- Jeff

[megdcl]

Glad you enjoyed your cheese!! Successful results are what keep us happily making more . I have wondered if cutting in goats' milk would affect the flavor of the cheese.. you said you could taste it a bit? Have you made other cheeses with half and half?

[Boofer]

Excellent, Helen. Looks very tasty. 

-Boofer-

[smilingcalico]

 That looks great! Nice job. While cracks and surface defects aren't ideal, you never know what really lies underneath til you cut into it.  I cut into an old Gouda last week that had really deep, long cracks across the top.  It turned out that there were no imperfections inside. Conversely, I cut into one that had a small  round fissure and it was nearly blue throughout.  Don't count a cheese out till you open it up!

[Brie]

A beautiful tomme--congrats! I am working on a few now--one that is washed in honey and sea salt; one washed in fennel pollen, lavender and olive oil; and one that steeped in Merlot and fresh grape leaves for a month. I can't wait!

[MrsKK]

That looks really good!  I haven't tried tomme yet, but all the recent threads and posts are getting me curious.

[mtncheesemaker]

That looks great! Glad it tastes good, too.

[Helen]

I have wondered if cutting in goats' milk would affect the flavor of the cheese.. you said you could taste it a bit? Have you made other cheeses with half and half?

To megdcl -
Well, my taste buds find that it does make a difference. While the goat flavor is present , it is much mellower than with a full goat milk cheese. Splitting cow and goat milk was an economic necessity for me since my raw goat milk is very expensive. Eventually, I found out that I liked the flavor

While cracks and surface defects aren't ideal, you never know what really lies underneath til you cut into it

To smilingcalico -
I can't help it. Cracks and defects make me lose sleep. I am afraid of the nasties that can hide there.

one that is washed in honey and sea salt; one washed in fennel pollen, lavender and olive oil; and one that steeped in Merlot and fresh grape leaves for a month

To Brie -
That sounds yummy. For the one washed in pollen, lavender and olive oil, would you mind sharing how you came to this idea and your wash schedule is like?
 

[OudeKaas]

Wow, very inspiring! Thanks for sharing. Hopefully you have some subsequent efforts following this one that will continue to ripen over time? Or was this a one-off?

[Brie]

Helen--there are several posts here regarding my delight with fennel pollen. I began my experiment trying to replicate perple haze, the soft goat cheese made by Cypress Grove. I moved on to making a Havarti with Fennel Pollen, and then a Brie with the same. The Harvarti was great as an ingredient that I used for Arancini; yet it was way too strong. I have adjusted to now use as a rind wash for a tomme. Its in the making, as I have just pressed this weekend. I will mix the pollen and lavender with olive oil and begin applying once the rind is formed. Should be delightful!

[Boofer]

I am working on a few now--one that is washed in honey and sea salt

I can't seem to get this thought out of my head. I have a Tomme ready to begin rind treatment now and I would like to try the honey & sea salt routine. Can you give me a little more detail how you go about that?

-Boofer-

[ArnaudForestier]

Helen, just saw this thread, wanted to offer my congratulations - your tomme looks really wonderful.  Break out the Vin de Savoie, some bread, and your delicious-looking wheel! (Long gone by now, I'm sure).

[Helen]

Arnaud,

Thank you for your compliments. It is actually not long gone - I vacuumed 3 quarters and try to eat sparingly until I have built a "pipeline" of cheese.

It's funny... when I moved from France to the USA, cheese disappeared from my daily diet. It was an occasional, celebratory pleasure (I am still not used to pay $25 for an epoisses that has over-aged). But now that cheesemaking is part of my weekly routine (1 cheese per weekend), I have started to re-integrate cheese into my diet and that feels awesome.

I actually chose to drink a red (Gigondas) with my tomme. I think it complimented the goat side of the tomme quite nicely.

[ArnaudForestier]

Helen, wonderful post.  Must be odd to get used to paying this much for cheeses you were so accustomed to.  Etes vous francaise?

Gigondas....ummm.  I'm pretty squarely a Bourgogne kind of guy, now, but for so many years, my first love was Gigondas.  Especially with:



Which I really like to make a zillion ways.  Love your thoughts re: goat aspects, and the lusciousness of the Rhône wine.  Sounds wonderful.