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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Dorchestercheese on September 26, 2018, 11:24:11 AM

Title: Tomme style - NEC recipe
Post by: Dorchestercheese on September 26, 2018, 11:24:11 AM
This turned out to taste great.
Was looking for a softer paste Tomme.  This has a texture of a Gouda. Any idea of a Tomme with a similar look but smoother texture like almost brie texture?
Title: Re: Tomme style - NEC recipe
Post by: TravisNTexas on September 26, 2018, 12:27:00 PM
I can't help cause I'm new to this, but that is one beautiful cheese! AC4U!
Title: Re: Tomme style - NEC recipe
Post by: cheesehead94 on September 26, 2018, 05:28:21 PM
A cheese for you, I would eat that all day
Title: Re: Tomme style - NEC recipe
Post by: River Bottom Farm on September 27, 2018, 02:47:06 AM
Are you wanting something with higher moisture content or something that surface ripens like brie? If you just want more moisture content then cut a little larger and stir/heat a little less.
Title: Re: Tomme style - NEC recipe
Post by: GortKlaatu on September 27, 2018, 03:35:54 AM
What a great looking cheese.  I wish we could taste it and not only see it.
AC4U!
Title: Re: Tomme style - NEC recipe
Post by: Dorchestercheese on September 27, 2018, 11:29:45 AM
Thanks all.
River I'll try everything not sure if it's moisture or fat.  Need to find it again at the store.
Title: Re: Tomme style - NEC recipe
Post by: everythingsconnected on September 28, 2018, 02:12:18 AM
Gorgeous rind on that! AC4U!
Title: Re: Tomme style - NEC recipe
Post by: AnnDee on October 13, 2018, 01:02:15 AM
Fantastic looking cheese!
Smoother texture like Brie >>> gooey?
If you want softer paste then opt for St Nectaire, the rind has similar look and the paste is softer similar to Reblochon.
Title: Re: Tomme style - NEC recipe
Post by: Dorchestercheese on October 13, 2018, 08:31:00 PM
thanks AnnDee - I made a St. Nectaire a couple weeks back so lets see how it turns out.  Though I've seen very little white fuzz.
Title: Re: Tomme style - NEC recipe
Post by: AnnDee on October 14, 2018, 12:45:15 PM
Quote from: Dorchestercheese on October 13, 2018, 08:31:00 PM
thanks AnnDee - I made a St. Nectaire a couple weeks back so lets see how it turns out.  Though I've seen very little white fuzz.
Make sure you have some yeast action going. St Nectaire I made doesn't have white fuzz too, more dry white and grey rind.
Title: Re: Tomme style - NEC recipe
Post by: GortKlaatu on October 14, 2018, 04:06:54 PM
I made a St Nectaire recently.  Liked it a lot....reminded me a lot of a Reblochon....but easier to make.
Title: Re: Tomme style - NEC recipe
Post by: Dorchestercheese on October 15, 2018, 11:20:20 AM
Hmm mine seems less yeasty bit dry mold white .. I'll move it closer to the moisture source.
Title: Re: Tomme style - NEC recipe
Post by: Boofer on October 17, 2018, 12:02:47 AM
Quote from: Dorchestercheese on September 26, 2018, 11:24:11 AM
Any idea of a Tomme with a similar look but smoother texture like almost brie texture?
Not entirely sure what you're trying to achieve, but I've had some success with my Gooey & Sinful (https://cheeseforum.org/forum/index.php/topic,7517.msg57925.html#msg57925) Reblochons. A smaller, lower form factor permits the paste to ripen in a reasonable period of affinage.

-Boofer-
Title: Re: Tomme style - NEC recipe
Post by: GortKlaatu on October 17, 2018, 03:01:27 AM
Boofer
I think I may have sent AC4U in the past for those Relochons, but you deserve another one now....those are just awesome.
Title: Re: Tomme style - NEC recipe
Post by: Boofer on November 07, 2018, 07:37:33 AM
Thanks for the cheese. Gotta love those Rebs! :P

-Boofer-
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