my tomme 60 days old

[mohamed]

My tomme 60 days old

1- Heat raw milk at 31/32C°
2- Added ferments Mesophiles / Thermophilic + G.Candinium / ​​P.Candinium maturation for 1 hour
3- Addition of rennet (P = 3/10 x L)
4- After 1 hour decurdling then Brewing for 30 min and increase the temperature 36 / 37C °
5- Rest 5 min to the whey back
6- whey removal
7- Moulding without cloth without weights
8- After one hour flipping and I add a little weight
9- After 1.5 hour flipping, adding the cloth and move to the press
10- Repeat Phase 9 for 3 times adding half an hour and weight every time
11- I leave in the mold without weights
12- After 12/14 hours demoulding
13- Brine 300g of salt per liter of water for 24 hours
14- Getting cellar 12.5 / 13 C ° humidity 85%

[JeffHamm]

Very holey, although they look mostly mechanical and not due to gas.  How is the taste?  The rind looks really nice.  Well done.

[Spoons]

Nice looking cheese, Hidri! Nice rustic look!

[mohamed]

thanks JeffHamm and Spoons

there are two types of hole large and small
large = mechanical
small = yeast
the dough slightly acidic and brittle
I think that acidification was too strong.
It was caused by a culture with too much power acidification
because I use doses of ferment destine for pasteurized milk

basically it's very good and it melts very quickly
I think he did a very good grated cheese