I picked up 6 gallons of wonderful, rich, yellow summer milk on Thursday. What to do with it? I thought about using 4 gallons to make some kind of cheese and then devote the other 2 gallons to another blue, Reblochon, or ... what?
I decided I wanted to go for a repeat performance of one of my Tommes. I would make a 3 gallon version. I kept everything the same as Tomme #4
except for not using the mycodore, using mother culture cubes, and the use of a different mould.
I had a choice of several raw milk dairies and chose a new one for me. Although it cost $11.99 per gallon (instead of $9.99), it was fresher with a later pull date.
Initial milk pH was 6.71. It came out of the press at pH5.26 and was brined for 10 hours. It came out of the brine at midnight and went into a minicave to air-dry.
Friday was to be a long, long, long and busy day for me. I made the Tomme and then continued and made a caraway cheese
modeled after the Leiden
I had made previously.