Author Topic: My First Tomme  (Read 7339 times)

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,107
  • Cheeses: 184
  • Contemplating cheese
Re: My First Tomme
« Reply #15 on: July 20, 2012, 08:26:41 PM »
You are welcome Jeff, and thanks Boofer!
Say Boofer... have you tried using PLA's little sibling yet? ARN.  Use it the same way but totally different profile of aroma, flavor and presentation. Love it.
You know, I had notes from about a year ago praising ARN. I think Paul talked about it. I'll have to give it a try. Can you detail what differences it brings?

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.


Guests, join the CheeseForum.org community to remove this ad.


Offline iratherfly

  • Old Cheese
  • *****
  • Location: The Cheese Caves underneath Manhattan; New York City NY
  • Posts: 1,913
  • Cheeses: 108
  • Cheese, milk's leap toward immortality (Clifton F)
Re: My First Tomme
« Reply #16 on: July 20, 2012, 11:45:09 PM »
It has two different types of Linens in it: (both Arthrobacter nicotianae and Brevibacterium linens) and Geo. While the PLA gives you Savoie aroma and development, the ARN gives you Normandy qualities. You can use it with PC and/or yeasts for classic Normandy cheeses like Camembert and the mixed rind Pont-l'évêque. You can try it also in other mixed rinds like Reblochon, in washed rinds like Livarot and even in Crottins.
It's different color and aroma.

When used for wash or spray it's a bit more tricky because you have to use sugar in the brine in addition to salt. They recommend you use tryptone too -to keep it alive so if you don't have it, you may want to make small batches to use within 2-3 days rather than a single bottle of wash that will last you 2 weeks.

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,107
  • Cheeses: 184
  • Contemplating cheese
Re: My First Tomme
« Reply #17 on: July 21, 2012, 10:00:17 AM »
you have to use sugar in the brine in addition to salt.
Sugar? Explain, please.

They recommend you use tryptone too -to keep it alive
tryptone? Oh yeah, I've still got some left in the back of the fridge....  ::) No, not really. Had to Google it to know what it was.

So the only difference between PLA and ARN is not the yeast in PLA?

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline JeffHamm

  • Old Cheese
  • *****
  • Location: Auckland, New Zealand
  • Posts: 2,576
  • Cheeses: 155
  • As goes the cheesemaker, so goes the cheese
Re: My First Tomme
« Reply #18 on: July 21, 2012, 12:54:23 PM »
All I have are orange b.linens.  I did up a solution yesterday morning of 129 g water and 4 g salt (so 3% solution), and added 1/40 tsp of b.linens to it.  I let this sit around for the day, then gave the tomme a light wash with this.  I just pour some into a bowl, and then use a cloth to moisten the cheese.  I'll probably do a wash every couple days for a week or two.  Then I let whatever shows up join in and we'll just wait and see what happens.  I'm thinking this will be ready early next year, so no rush here.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Tomer1

  • Old Cheese
  • *****
  • Location: Israel
  • Posts: 1,669
  • Cheeses: 33
  • Default personal text
Re: My First Tomme
« Reply #19 on: July 22, 2012, 02:59:10 AM »
Perhaps glucose (dextrose powder) will work better then sucrose.
Amatuar winemaker,baker, cook and musician
not in any particular order.


Guests, join the CheeseForum.org community to remove this ad.


Offline iratherfly

  • Old Cheese
  • *****
  • Location: The Cheese Caves underneath Manhattan; New York City NY
  • Posts: 1,913
  • Cheeses: 108
  • Cheese, milk's leap toward immortality (Clifton F)
Re: My First Tomme
« Reply #20 on: August 03, 2012, 07:57:15 PM »
So the only difference between PLA and ARN is not the yeast in PLA?

No. ARN has two types of linens in it and the geo strain is different.  PLA mimics Savoie style cheeses. ARN mimics Normandie style cheeses.

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,107
  • Cheeses: 184
  • Contemplating cheese
Re: My First Tomme
« Reply #21 on: August 03, 2012, 07:58:46 PM »
PLA has two types of linens as well.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline iratherfly

  • Old Cheese
  • *****
  • Location: The Cheese Caves underneath Manhattan; New York City NY
  • Posts: 1,913
  • Cheeses: 108
  • Cheese, milk's leap toward immortality (Clifton F)
Re: My First Tomme
« Reply #22 on: August 03, 2012, 08:23:35 PM »
You are correct. Both use arthrobacter nicotianae as the cream color linen and then actual b.linen for the darker color, but the strains are different. More intense with ARN. ARN has very different aroma too.

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,107
  • Cheeses: 184
  • Contemplating cheese
Re: My First Tomme
« Reply #23 on: August 03, 2012, 08:36:16 PM »
What is more intense with the ARN? Sharpness? Bite? Aroma?

In characterizing Normandie versus Savoie, can you help me out here? I'm not quite so in tune.  ::)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline iratherfly

  • Old Cheese
  • *****
  • Location: The Cheese Caves underneath Manhattan; New York City NY
  • Posts: 1,913
  • Cheeses: 108
  • Cheese, milk's leap toward immortality (Clifton F)
Re: My First Tomme
« Reply #24 on: August 04, 2012, 12:38:19 AM »
Actually, I shouldn't have said more intense. Just different. They both have their own distinct aromas.

Normandie, think Camembert, Pon't l'Évêque, Brillat Savarin, Livarot. Earthy, creamy, barnyardy, acidic, rinds of white and orange
Savoie, think Reblochon, Tomme de Savoie, Tomme Crayeuse, Abondance, Beaufort, Chevrotin. Grassy, nutty, milky, diverse rinds of white, brown, orange, and gray


Guests, join the CheeseForum.org community to remove this ad.


Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,107
  • Cheeses: 184
  • Contemplating cheese
Re: My First Tomme
« Reply #25 on: August 04, 2012, 01:31:39 AM »
That clarifies a bit. Thanks.

So you're saying I should have ARN in my freezer? Seems like a good idea.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline JeffHamm

  • Old Cheese
  • *****
  • Location: Auckland, New Zealand
  • Posts: 2,576
  • Cheeses: 155
  • As goes the cheesemaker, so goes the cheese
Re: My First Tomme
« Reply #26 on: August 04, 2012, 12:41:56 PM »
That clarifies a bit. Thanks.

So you're saying I should have ARN in my freezer? Seems like a good idea.

-Boofer-

Actually, I think he's saying you should have ARN on your cheese!

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,107
  • Cheeses: 184
  • Contemplating cheese
Re: My First Tomme
« Reply #27 on: August 04, 2012, 01:52:07 PM »
Oh, that's been my problem!  Well...one of them anyway. :)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Tomer1

  • Old Cheese
  • *****
  • Location: Israel
  • Posts: 1,669
  • Cheeses: 33
  • Default personal text
Re: My First Tomme
« Reply #28 on: August 04, 2012, 02:16:54 PM »
Yoav, you should sell a culture boundle.   Ma,RA,TA,LH,yeasts,molds (PC,PR,GEO).
A collection no cheesemaker's freezer can go without :)
Amatuar winemaker,baker, cook and musician
not in any particular order.

Offline Shazah

  • Medium Cheese
  • ***
  • Location: Auckland, New Zealand
  • Posts: 96
  • Cheeses: 5
Re: My First Tomme
« Reply #29 on: August 04, 2012, 04:04:05 PM »
Yoav, you should sell a culture boundle.   Ma,RA,TA,LH,yeasts,molds (PC,PR,GEO).
A collection no cheesemaker's freezer can go without :)

Tomer1 that is a great idea!

Yoav, I'd be a starter for this type of bundle if you are looking for expressions of interest.
You have to be a romantic to invest yourself, your money, and your time in cheese.
― Anthony Bourdain