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Title: Washed Curd Tomme
Post by: GortKlaatu on December 06, 2017, 01:43:29 AM

Just put this 3 Kg hunk in its brine bath for the night.

Title: Re: Washed Curd Tomme
Post by: Dorchestercheese on May 29, 2018, 08:16:12 PM

Was this made following new England recipe for Tomme?

Title: Re: Washed Curd Tomme
Post by: GortKlaatu on May 29, 2018, 10:24:19 PM

Nope....my own recipe.
I call it San Miguel
I load it here if you're interested.

Title: Re: Washed Curd Tomme
Post by: Dorchestercheese on May 30, 2018, 11:17:50 AM

I like the soft texture with some holes in the body I've seden with some tommes. I've noticed the temperature of the add back volume of water after the whey removal did not move the temp up high enough. I had to add more water but I assume it did not change the cheese too much

Title: Re: Washed Curd Tomme
Post by: CheeseLife on July 01, 2018, 02:40:23 PM

I'm interested! Would love to see your recipe if your still willing to share.

Title: Re: Washed Curd Tomme
Post by: GortKlaatu on July 01, 2018, 07:23:48 PM

Sure thing. Company is arriving soon....let me do that after they leave.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: GortKlaatu on December 06, 2017, 01:43:29 AM