With my wine grapes rapidly ripening, I'm thinking about making a tomme au marc soon but there are a couple of things that I am uncertain about. I've looked at the New England Cheesemaking's Tomme au Marc recipe but I have also looked at their Tomme au Savoie recipe and I am wondering whether it would work better with the latter, washed curd, recipe or whether I should stick with the Tomme au marc recipe.
The other thing which I am unsure of is that the recipe does not mention flipping the cheese once it is in the marc. Does this not need doing or is it assumed that you would flip it like any other cheese?
Any thoughts on these points would be greatly appreciated.
Generally in a tomme au marc, it is firm enough to go in to the marc and doesn't need flipping. Then the heat and yeasts help ripen it. Don't wash the curd for it, works better straight for most milks.
Thanks, linuxboy. Looks like I'm all reaedy to go.