Project Tomme

[GortKlaatu]

Usually I just make whatever cheese suits my whim on whatever days I have collected enough milk.
It's always been fun and there's always a big variety of stuff around.
However, I've decided to change strategies.


I usually make cheese at least twice a week--sometimes thrice.
So once a week I'm going to make one of our proven favorites.
The second time will always be a Tomme --and I'll be comparing the different Tommes as I play with different cultures, and/or adjuncts and to wash curd or not.
On the weeks I have a third make, that's when I'll allow myself some wild free choice.


Planning on doing this for the next 3 months or so while my milk supply should maintain its current levels.


How does everyone else decide on what they're going to make?

[millenof6]

I have to keep my family in our four staples (Hot chili Gouda, Dill Havarti, Fontina, and Raclette).  So as long as I have a supply of that I get free range to explore.  I have a great love of alpine cheeses, so my attention seems to drift that way when I have an opportunity to make whatever I want.  I don't have nearly as much milk or time to make cheese as I would like.  So staples are 80% of the time.

[GortKlaatu]

Thanks Millenof6

[Scarlettbri12]

Lately, I've been making cheeses that will be ripe right around christmas (gifts!). I'm still relatively new to cheesemaking, only seriously making it since ~june/july, and only making the aged variety since august. I'm very excited to start trying anything on a whim though! I don't have a cow or goat, but I do have access to raw milk of each.

I'm more trying to learn as much as I can so that I can get to the point of being able to make whatever I'd like on a whim. I don't have staples yet, but some of my favorites are getting close to them!