I introduce Tomme des Pyrénées

[Col68]

Hello  the Tomme des Pyrenees, taste tender, fondant and leaving a good taste in the mouth. This is my first with 7 liters of farm milk, tonight I make with 12 liters because very good result.

Quick Recipe:
Fresh or farmed milk
2.5% Meso. 60% / Thermo. 40%
Calcium Chloride 2ml for 10 liters
Rennet 3.6ml for 10 liters (1/10000)
250ml Fresh cream (pasteurized)

- Milk + Cream Light heating at 58 ° C for 15 min. (Cool quickly)
- Milk 32 ° C addition Calcium + Ferment Meso. / Thermo and cover for 60 minutes.
- Milk 32 ° C addition Rennet and cover for 40 minutes (flocculation x 2)
- Cut 05/02 cm and mix gently for 10 minutes and left to rest 5/10 minutes
- Remove maximum milk and mix gently for 5 minutes and add in small quantity hot water at 40 ° C, amount 15% of initial weight, until arrived at 35/36 ° C and remained at 35/36 ° C 20 minutes (rested 5/10 minutes)
- Removed maximum milk, mixture 2/3 minutes without whey and put on hot mold without cheese cloth
- 3/4 kg pressing for 4/5 hours at 25 ° C minimum and rotated every 30 minutes
- Continued with or without press for 10/12 hours to pH 5.30
- Saturated brining with 1 teaspoon calcium and vinegar, left 4/5 hours at 16/18 ° C (turned halfway and adding 1 or 2 teaspoons of salt over the cheese)
-When drying and fine crust is formed Waxed with cheese wax.
- Refining temperature of 12 to 16 ° C with relative humidity 80 to 90% of 1 to 3 months. Have a good meal.

[Rain Frances]

Hi Col68

Your cheese looks delicious! How long did you age it? And just curious, how long did it take to dry before you waxed it?

[Col68]

Hi Col68

Your cheese looks delicious! How long did you age it? And just curious, how long did it take to dry before you waxed it?

Hello dear Rain Frances, thank you for your comment, I wish the best cheese for you, I made Tomme on 21/05/2017 and cut the 23/08 = 3 months, for wax I waited 3 days, to the touch the cheese seems to dry and a thin crust begins to this colored in yellow at this time I wax it with a brush, I recover the wax of the Babybel cheese or other ... the wash well with dishwashing liquid dries it well and uses a box of can be stored in a bain marie, on very soft fire and when everything is well melted I wax the cheese, after when I cut the cheese I recycle the wax to new lava .. dry and set aside in sealed packaging, I use a translator sorry for mistakes, good weekend.

[Rain Frances]

Don't worry about the translation, I understand! And if you want you can write to me in French. I'm from Quebec, though I'm English, I can't write very well, but I do understand the language!

I'm a new cheese maker since July so I'm always curious to see what people do. I was debating between wax and vacuum sealing. I chose vacuum sealing and so far I'm happy with it. But I do love the look of the wax and I know it breathes for better aging than vacuum sealing. Great job on the cheese! It only took 3 days to dry enough, that's pretty good, did you dry it at room temperature or in the cheese cave?

[Col68]

It is with pleasure that I share my know-how because I myself learned like you, it has been 2 years that I made cheese for my family. After removing the cheese from the brine I lightly wipe it with a disposable paper and place it in the ambient air of the house, I open a window or a small fan so that the cheese dries well, generally it takes 2 or 3 days to have a cheese drier but it depends on the size, the kind of cheese and how we want to age the cheese, Tomme and wax 3 days drying is enough.

Francais : Bonjour depuis la France qui commence à ce rafraîchir :-) Donc pour le séchage du fromage après la saumure le plus simple c'est touché et visualisé, en général 3 jours suffit, cela dépend biensûr de la taille du fromage, actuellement j'ai une tomme dans la saumure au frais à 15/17°C et un Gouda qui est sortie de saumure, j'ai placé le fromage sur une planche que j'utilise seulement pour les fromages, une légère ouverture de fenêtre afin de faire circulé l'air qui favorise le séchage, puis une fois sec vous le ciré ou l'emballé sous-vide... l'avantage avec le sous vide ou la cire c'est que vous êtes tranquille pour l'humidité juste la température à gérer. Il y à des fromagers maison comme vous ou moi qui utilise uniquement des emballage sous vide ou de la cire ou les deux mais pour faire du fromage avec croute naturel ou avec ferment d'affinage le sous vide ou cire ne fonctionne pas pendant l'affinage. Le plus avec le sous vide c'est qu'il n'y à pas de formation de croute donc vous pouvez rout manger ou coupe très fine pour être sûre.  Je vous envois une photos exemple en live :-) d'un sechage de Gouda, je vous souhaite de bons fromages.

[Rain Frances]

Your Gouda looks really good-a! Lol

What you were saying about the "sous vide". That is my method right now because I don't really have the set up for a real cheese cave and I use the vacuum sealer to freeze other things for the winter. I do have some wax but honestly I haven't tried it yet. I would like to make 2 identical cheeses, dry them, then vacuum one and wax the other...just to see the difference.

I let my cheeses dry about 6 days...sometimes I just put them in the oven with the door open (to keep the cats away!) and flip them twice a day; then I put them into the cheese cave (mine is a little fridge) and they develop a nice rind after a week. I have to brush them after day 3 or 4 for little mould spots, but I've had good success so far!

You mentioned saumure, I had to look that up, brine. I haven't yet brined any cheeses, but I do have a Gouda planned for this year once I get the right bacteria.

This is my "cheese cave" and it's filling up quickly! I have a Dry Jack, 5 Cheddars and a Colby.



We are renting right now but when my bf and I buy a house, we will build a proper cheese cave so that I can make cheeses and age them as naturally as possible...aussi une cave a vin (I hope!)

[Col68]

You are great, your cheeses are very beautiful, you are already very experienced, Bravo. Very nice fridge it is good as it should. If you have the opportunity to move into a house and take advantage of it to make a space "small house cheese dairy" would be a dream for lovers like me, there are beautiful example in google, I wish success and good times for you and your family. For drying, as I put a PC fan or window slightly open towards the cheese, it dries quickly, if I leave too long in its conditions it can crack or crack due to lack of moisture on the crust of the fomage. Finally I am happy for your project, Vive la nature and of course the cheese :-) with my respect.

[Rain Frances]

Ha ha...vive la fromage!

Our goal is to live as self-sufficiently as possible, so it will be a project to make a cheese cave (that mice cannot penetrate), as well as a wine cellar (I collect and enjoy wine, hope to start making my own too), and a root cellar (to keep veggies in the winter). I'm hoping it all works out. I've googled some cheese caves, and they don't need to be super complicated, but they need to be very well built.

I wish I could leave the cheese out to dry by a window like you do, but we have cats and that wouldn't work. I find sometimes if I leave the cheese to dry in the oven, it's still too humid so I have to put the oven fan on to pull some air through. We all find our creative ways to get the job done, as long as it works for us, that's what counts!

We were at the cheese shop yesterday and I saw a Tomme de Pyrenees. I was tempted to buy it! But I will first make my own to see how I like it!

[Col68]

It is a very good idea to make yourself a Tomme and then buy a piece to see the difference, I can share the original recipe in French for you to try at home. Speaking of cellar here is the dream of all artisan cheesemakers possessing a house and a can of free space, I let you read the article in french, cordialement.

http://www.bioalaune.com/fr/actualite-bio/30711/pays-bas-il-invente-frigo-sous-terrain-qui-fonctionne-sans-electricite

[Gregore]

A new concrete septic tank is the cheapest way to make a cheese cave , root cellar , wine storage .

A hill side works best with the tank on is side so,the opening can be used as a door

Cheapest thing would be a shipping container buried in the ground . They are made from a steel that tolerates salt water so,they should be good in the ground for a very long time .

[Col68]

Thank you Gregore for your very interesting information, a concrete cellar would be the cheapest or the steel container, even if I do not have a house its information is useful to me to learn, thank you dear Gregore to share your vision.

Dear Rain Frances sorry for the first sentence badly translated by the translator, I meant (you are right to manufactured tomme, then bought a piece to see the difference)

Cordially.

[botanist]

Hello,
Thanks for your recipe, but it would be nice if you could give the specific meso and thermo cultures you used.  From your washing curd process, it sounds like you may have made a gouda-style cheese, although that depends on how much of the whey you removed and replaced with water (less for a tomme, more for a gouda-type).
Kitren

[Col68]

Hello Botanist, thank you for your comment, for the mesophile I use that of (lactoferm), for the thermophile it is homemade with live yoghurt high content bacteria L. Casei and raw milk pasteurized, Tomme cheese resembles gouda or belongs to the same family,

only the taste changes, the gouda is milder with a light aroma no crust, the tomme is heavier the aroma of bacteria makes it stronger especially if allowed to make a crust,

the tomme Pyrenees is very close to the Gouda because it has no crust but it has a stronger taste, it is my personal thinking after making the 2 cheeses, I wish you the best for you, good cheese.