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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: JeffHamm on February 10, 2013, 05:42:35 AM

Title: My 3rd Tomme
Post by: JeffHamm on February 10, 2013, 05:42:35 AM
Hi,

Well, it's been really busy this new year.  No cheese made at all in January.  So, this is my first cheese of the new year.  I decided to have a go at a tomme again, this time determined to let it develop a wild natural rind.  My 2nd one I did as a washed rind, and it will be ready for cutting in a couple weeks (should be close to 6 months by that point).  The first time I tried this the cheese was very very soft, and I think I was too gentle on the stirring and didn't expel enough whey.  I washed rind treated it, but it sagged so much the rind split.  That one got vac sealed, and ended up being a brilliant result.  The 2nd make went really well, in that the resulting cheese was not so soft.  I used a creamline milk, which makes great curds, but there wasn't enough of it at the store this time (only 5 litres) so I went with the milk I usually use. 

I think I've become a bit overly gentle in my stirring, so this time I was a bit more firm.  Didn't shatter the curds or beat them up, but not so much on the jiggling and got into the actual stirring.  Lots of change of directions, and lifting from the bottom to cut up the chunks that didn't get cut, etc.  The result seems to be good.  I was quite pleased with how the curds held up, and how much whey got expelled, and just sort of how everything seemed to be working.  The cheese doesn't appear to be a hugely tall one, which usually means the curds are still full of whey.  I recall Pav saying that most of the whey should be expelled by the time it goes into the mould, and as I set it aside for the evening, it does seem that this make looks closer to the final dimentions than usual.  However, as I say, it's been awhile and I suspect any cheese would look good to me right now. 

I was really pleased with my heat rising.  I really nailed it this time, as you can see in the chart below.  So, as long as I end up with a good knit in the morning, this has the potential to be a good outcome.  Fingers are crossed! 



Tomme (Pav’s instructions) Sunday, Feb 10, 2013

11 L Homebrand Blue Top (3.3% fat; 3.3g/100ml protein; pasturized & homogenized)
6.5 ice cubes flora danica
¼ tsp 50% CaCl in egg cup of water
1.77 ml 280 IMCU calf rennet (probably closer to 1.6 ml) in egg cup water

1)   Add ice cubes
2)   Warm 11 litres milk 31.10C (31.1 C : reached at 8:00 am)
3)   Ripen for 30 mins at 31.10C (88 F) (8:00 - 8:30; 31.1 C)
4)   Add CaCl (8:25)
5)   add rennet (8:30:00 31.1 C)
6)   floc time (8:43:45 = 13m 45 sec 3x = floc time 41m 15sec = cut time 9:11:15)
7)   Cut into 1/4 inch cubes, let rest 5 mins (9:26 - 9:31)
8)   Stir and increase temp to 37.80C (100 F) over 30 mins. (9:26 – 10:01, temp reached 37.8, nailed it)
9)   Hold at 37.80C (100 F)  until the curd is at the right texture. You can tell this by pressing a tablespoon of curd in your hand. It should mat together slightly and be somewhat firm. (10:01am - 11:00)
10)   Drain in vat or warm colander (11:00-11:15 – scooped it with measuring cup, had to empty 2nd pot to store whey in jugs.  Curds are matting under their own weight while sitting in the pot). pH should be 6.35 or higher. Let curds mat (draining in colander over pot in cheesecloth and press slightly under whey. Drained and by 11:33 into mould. 
11)   Put into cheesecloth lined molds. This cheese sticks, so soak the cheesecloth in pH 5.2 whey beforehand. (at 11:33)
12)   Press under own weight turning at 15 min (11:48), 30 min (12:20), and 1 hour increments (1:25, 2:30). (normally flip through the day; with 2.5 kg as weight to emulate stacking, but went out.  Flipped again at 6:10 pm)
13)   Press until pH is 5.4 or overnight. (Pressed until 5:50 am ; rind has lots of imperfections forgot to press under whey and this resulted in a v.poor knit)
14)   Brine in fully saturated brine 3-4 hours per lb of cheese. (1.360kg = 9.00-12.00; 15.6 x 6.6 = 1.35 g/cm3 ; hours 6:00 am – 5:00 pm 11.0 hours;  1356g out of the brine, 16.0 x 7.0 cm = 1407 cm3 = 0.96 g/cm3 ; the expiation is probably due to brine getting through the imperfect rind)
15)   Leave at12.8-18.30C  (55-65 F) for a day at ~70% RH for the outer rind to dry a little before moving to the cave.

Made Ricotta from approx. 9 litres of whey ; raised to 91.8 C, added ¼ cider vinegar, let sit 10 minutes scooped it out into cheesecloth lined colander.  Got  approx. 280g.  Added 4 g salt.
Age 3-6 months at 10-12.80C (50-55F), 85-92% RH (or higher if using special rind treatment or making a b linens variant). Natural or oil rubbed rind.
Title: Re: My 3rd Tomme
Post by: Back 2 The Frotture on February 10, 2013, 12:46:10 PM
hey jeff, curious about the 3x waiting period.  Was your recipe for a particular style of tomme?
thanks
Title: Re: My 3rd Tomme
Post by: JeffHamm on February 10, 2013, 05:25:03 PM
Hi Back2,

This is Pav (Linuxboy's) general instructions for tomme.  I've done this as a washed rind twice (one still to be sampled) and will let this one go wild, as in Tomme de Savoi.  Pav would be the one to provide details on the specifics of its background.

Here's a photo of it before the brine.  I realised I skipped pressing under whey, and the knit is not as good as it should be as a result.  Oh well, we'll see how it goes.  Anyway, at the moment it is 1360g and measures 15.6 x 6.6 cm, so 1.35 1.08 g/cm3 density.  At the 3-4 hours per lbs brining recommendation, this is 9-12 hours in the brine.  So, I'll probably take it out around the 11 hour mark.  The extra stirring does appear to have expelled more whey, as my last few makes have been very wet sponge feeling, and tended to weigh in over 1.5 kg, and then dry out to around 1.1 kg. 

- Jeff
Title: Re: My 3rd Tomme
Post by: JeffHamm on February 11, 2013, 05:12:41 AM
Well, it's out of the brine.  The poor knit seems to have allowed it to take up quite a bit of brine and it has swelled!  It's now 16 x 7 cm, but the mass has dropped to 1356g (so the density is now 0.96 g/cm3 - first time it's been under 1!).  So barring this being some sort of contamination, then I'm suspecting this will dry out over the next few days then into the cave for further aging.  Will see how that goes.

- Jeff
Title: Re: My 3rd Tomme
Post by: Boofer on February 11, 2013, 02:26:23 PM
Anyway, at the moment it is 1360g and measures 15.6 x 6.6 cm, so 1.35 g/cm3 density.
Hey, wait a minute! Now we have to track our cheese density?!! ::)

Looks good, so far, Jeff. Here's hoping for good results. I've been pretty fortunate with my most recent Tomme (http://cheeseforum.org/forum/index.php/topic,9807.0.html) and The Dark Side (http://cheeseforum.org/forum/index.php/topic,7719.15.html) and must be doing something right. ;)

Thank goodness for Pav's Tomme guidance.

-Boofer-
Title: Re: My 3rd Tomme
Post by: H-K-J on February 11, 2013, 03:11:54 PM
I don't know about you guys but I know what my cheese's destiny is going to be.
OH wait a minute, density?
Never mind  :o
Title: Re: My 3rd Tomme
Post by: JeffHamm on February 11, 2013, 05:13:43 PM
Hi Boofer,

Yes, we must track density because, it's destiny for density is keeping us all from dentistry.... hmmm .... I'm not sure if that indicates I need more or less coffee? :)

I thank blame H-K-J for the density/destiny inspiration. 

- Jeff
Title: Re: My 3rd Tomme
Post by: JeffHamm on February 12, 2013, 07:28:07 PM
hey jeff, curious about the 3x waiting period.  Was your recipe for a particular style of tomme?
thanks


Here's a link to a thread on Pav's tomme, where he talks about a few ideas for variations (such as a washed curd version, etc).  I just followed the basic "classic" style, and I'm going to see what shows up mould wise. 

http://cheeseforum.org/forum/index.php/topic,1591 (http://cheeseforum.org/forum/index.php/topic,1591)
Title: Re: My 3rd Tomme
Post by: linuxboy on February 12, 2013, 08:19:03 PM
That multiplier is to target a general 35-40% MFFB for a semi-firm style.
Title: Re: My 3rd Tomme
Post by: Tiarella on February 13, 2013, 12:34:01 AM
That multiplier is to target a general 35-40% MFFB for a semi-firm style.

Oh, man!  I must be tired.  I won't even mention the possibilities I came up with for MFFB before I looked it up in the forum glossary.   :o
Title: Re: My 3rd Tomme
Post by: Back 2 The Frotture on February 13, 2013, 08:54:14 AM
I use a varient recipe that calls for pea sized curd, and a multiplier of 1 (amongst other differences).  MFFB = whey that has been trapped in the curd?  How are moisture percentage calculated?  This seems laboratorious...
Title: Re: My 3rd Tomme
Post by: linuxboy on February 13, 2013, 03:09:26 PM
MFFB is classically calculated by putting cheese in an oven and calculating before and after weight. With a 1x multiplier, are you using French convention, which typically measures the additional time from when the milk flocculates before cutting?
Title: Re: My 3rd Tomme
Post by: JeffHamm on February 13, 2013, 06:12:48 PM
I've moved this to the cave today.  It seemed to have picked up extra brine, but now that's gone and it's down to 1222g, and 15.5 x 6, for 1.08g/cm3. 

- Jeff
Title: Re: My 3rd Tomme
Post by: JeffHamm on March 08, 2013, 05:16:49 AM
Just a one month update.  It's 1148g and the wild rind is comming along just great.  :)
Title: Re: My 3rd Tomme
Post by: JeffHamm on March 22, 2013, 06:26:56 PM
Hi,

This one is looking pretty good.  It's down to 1100g, and the wild rind is coming along nicely.  It is now very little work and care required, just turn it morning and evening and keep the ripening box free from excess condensation.

- Jeff
Title: Re: My 3rd Tomme
Post by: Tiarella on March 23, 2013, 12:08:42 AM
Looks good, Jeff.  if that's a wild rind, mine must be feral.  They are a lot wilder.   :o
Title: Re: My 3rd Tomme
Post by: JeffHamm on March 23, 2013, 12:25:07 AM
Hi Tiarella,

Yah, it is pretty tame as far as wild rinds go.  I was expecting a bit more scary stuff.  But, I brush it back, so it's not too fuzzy, and the humidity is a bit low (which minimizes the growth).  I might try and up it a bit and see what develops.

- Jeff
Title: Re: My 3rd Tomme
Post by: JeffHamm on March 24, 2013, 05:55:08 AM
Finished this one off yesterday.  It was a good cheese to the end.  Sad to see it go. 

- Jeff
Title: Re: My 3rd Tomme
Post by: green zebra on March 24, 2013, 01:36:02 PM
Hi Jeff,
What do you mean by "sad to see it go"...did you toss it in the garbage?

Also, regarding the molds on the cheese...i see you did not wipe away the spots...this may sound like a stupid question, but "why?". I am used to keeping those nasties at bay. So far my 2 week old tomme has shown some blue mold and i have been wiping it all away and it is in my refrigerator cave. It is sitting beside my week old pepper jack that is growing some mold as well. I just keep wiping them everyday. Am i doing this all backwards? ???

Doris
Title: Re: My 3rd Tomme
Post by: JeffHamm on March 24, 2013, 06:20:26 PM
Ooops!  I finished my 2nd Tomme, I posted that in the wrong thread.  Sigh.

I find the black spots I get don't affect the flavour, nor are the "bad" for you, so I don't fuss ab out them.  They are just ugly, but I'm trying to turn that into a feature. :)

- Jeff
Title: Re: My 3rd Tomme
Post by: Tiarella on March 24, 2013, 10:49:01 PM
Ooops!  I finished my 2nd Tomme, I posted that in the wrong thread.  Sigh.

I find the black spots I get don't affect the flavour, nor are the "bad" for you, so I don't fuss ab out them.  They are just ugly, but I'm trying to turn that into a feature. :)

- Jeff

Yeah, maybe get those dark spots lined up to create constellations or a connect the dots drawing!  yeah, that's the ticket!   :D.  Okay, goofing aside, I also like to create that rustic rind and it does start to look better if there's lots of whatever it is rather than a few random spots.  good luck and keep the photos coming.
Title: Re: My 3rd Tomme
Post by: JeffHamm on August 23, 2013, 08:13:30 PM
Just updating the ageing process of this one. It's now 938g and has a great smell of hazelnuts when I brush it down.  I'm not sure what mould I get that results in that smell, but it's common on my cheeses and produces a nice flavour, so I'm not complaining. :)

Title: Re: My 3rd Tomme
Post by: JeffHamm on August 24, 2013, 11:04:45 PM
Well, I decided to bin the balloon gouda.  It had too much of a bitterness to be enjoyable.    So, I decided to open the tomme.  I was worried it would be quite mouldy inside as the knit was not good, and indeed, some of the wild rind has made it to the interior.  However, once I removed that, the taste is very good!  I bought a Tomme de Savoi (sp?) from a French cheese shop nearby (they import a bunch of raw and pasturised French cheeses - very nice) and I'm pleased that the flavour is recognizably similar.  I've got a bit of bitterness from the rind wild moulds, which gets into the interior a bit because of the invasion, but nothing like the balloon gouda.  If I get a better knit on this, this will be perfect.  Thanks Pav for this make procedure.  It's a winner by me.

- Jeff
Title: Re: My 3rd Tomme
Post by: mjr522 on August 25, 2013, 02:07:17 AM
I think that looks great, even with the inclusions.  I really like the color--on my display, it looks purple--and I imagine, even though I know I'm wrong, that it has a fruity flavor.  Nice work.
Title: Re: My 3rd Tomme
Post by: JeffHamm on August 25, 2013, 06:31:59 AM
Thanks Mike!  I'm very pleased with the flavour.  The colour is a light brown, with a whiteish coating of brushed back geo.  Next time I'll press under whey, which I seemed to have forgot to do with this one.  That, I suspect, is why I've got a poor knit.  Learning, it's all about learning (oh, and actually doing what you've learned to do on a regular basis too! that's part of it too - oh, and good materials ... I'll stop now)!

- Jeff
Title: Re: My 3rd Tomme
Post by: Tiarella on August 25, 2013, 11:15:57 AM
Jeff, that looks very cool!!!!  A cheese to you for a lovely cheese with a nice rind.  I had some rind mold inclusions of wild blue on my favorite cheese.....just in a few spots but it didn't change the taste.  (wasn't PR)  I'm a bit envious of the hazelnut smell but then I've got a mold that smells like sweet fruit when I brush it off.  doesn't smell before I brush it....just after.  Is yours like that or can you smell it even before brushing? 
Title: Re: My 3rd Tomme
Post by: JeffHamm on August 25, 2013, 06:43:45 PM
Hi Tiarella,

Thanks!  I can smell the hazelnuts mostly after brushing, like your sweet fruit mould.  I'm quite pleased with the quality of the help that settles in on my cheeses.  Apart from the balloon gouda, they've all been beneficial! :)

- Jeff
Title: Re: My 3rd Tomme
Post by: Boofer on August 26, 2013, 01:36:45 PM
the taste is very good!

Thanks Pav for this make procedure.  It's a winner by me.
Good to hear the inclusions didn't outright kill this cheese. Does the blue taste agreeable or have you had the occasion to venture there?

I'll echo thanks to Pav for the Tomme as well as the Gouda and Stilton make how-tos.

-Boofer-
Title: Re: My 3rd Tomme
Post by: JeffHamm on August 26, 2013, 06:33:51 PM
I've not tried it.  It's not just blue, but a variety of wild moulds.  Not appealing, except for the flavour they impart through more distal action.

- Jeff
Title: Re: My 3rd Tomme
Post by: JeffHamm on September 06, 2013, 06:03:22 AM
Well, this one is just being finished off with a nice glass of Single Malt with a splash of water.  Much of it was wasted due to the wild mould that invaded the interior (and though it flavoured the cheese nicely, if you got a mouthful of it, that's another story - just bitter and dusty, not nice).  Still, there was enough salvageable to let me know this is a winner.  Next time just have to ensure the knit is better.  Cheers

- Jeff