Good morning to you all,
4 months ago, I made a tomme with half raw goat milk and half cream line pasteurized cow milk.
Since then, I have been watching carefully over my tomme - babying it and certainly worrying a lot about its rind.
Why was it pink? Should I remove the hole that formed in the rind? Why is it cracked on the edge? Why is it turning brown in some places and not others?
I finally decided that tommes usually have ugly rind and that it was part of its character and stopped worrying too much about it. I satisfied myself with washing it with light brine once in a while.
But last week, I decided it was time for a first taste. It tasted so good that I made an happy dance in my chair. The taste of goat was present but not overwhelming. The paste was creamy and nutty. There were a couple of mechanical openings in the cheese but I don't think it is worrisome.
So it is definitely not the prettiest tomme but it is a darn tasty one. I could get used to having it around... Too bad it is only 4 pounds. It won't last long for sure.
Thank you guys for all the discussion around tommes and rinds and all the support and guidance I found in the pages of the forum. I could not have done it without you.
That looks really nice! Well done.
- Jeff
Glad you enjoyed your cheese!! Successful results are what keep us happily making more ;D. I have wondered if cutting in goats' milk would affect the flavor of the cheese.. you said you could taste it a bit? Have you made other cheeses with half and half?
Excellent, Helen. Looks very tasty. :P
-Boofer-
That looks great! Nice job. While cracks and surface defects aren't ideal, you never know what really lies underneath til you cut into it. I cut into an old Gouda last week that had really deep, long cracks across the top. It turned out that there were no imperfections inside. Conversely, I cut into one that had a small round fissure and it was nearly blue throughout. Don't count a cheese out till you open it up!
A beautiful tomme--congrats! I am working on a few now--one that is washed in honey and sea salt; one washed in fennel pollen, lavender and olive oil; and one that steeped in Merlot and fresh grape leaves for a month. I can't wait!
That looks really good! I haven't tried tomme yet, but all the recent threads and posts are getting me curious.
That looks great! Glad it tastes good, too.
QuoteI have wondered if cutting in goats' milk would affect the flavor of the cheese.. you said you could taste it a bit? Have you made other cheeses with half and half?
To megdcl -
Well, my taste buds find that it does make a difference. While the goat flavor is present , it is much mellower than with a full goat milk cheese. Splitting cow and goat milk was an economic necessity for me since my raw goat milk is very expensive. Eventually, I found out that I liked the flavor :)
QuoteWhile cracks and surface defects aren't ideal, you never know what really lies underneath til you cut into it
To smilingcalico -
I can't help it. Cracks and defects make me lose sleep. I am afraid of the nasties that can hide there.
Quoteone that is washed in honey and sea salt; one washed in fennel pollen, lavender and olive oil; and one that steeped in Merlot and fresh grape leaves for a month
To Brie -
That sounds yummy. For the one washed in pollen, lavender and olive oil, would you mind sharing how you came to this idea and your wash schedule is like?
Wow, very inspiring! Thanks for sharing. Hopefully you have some subsequent efforts following this one that will continue to ripen over time? Or was this a one-off?
Helen--there are several posts here regarding my delight with fennel pollen. I began my experiment trying to replicate perple haze, the soft goat cheese made by Cypress Grove. I moved on to making a Havarti with Fennel Pollen, and then a Brie with the same. The Harvarti was great as an ingredient that I used for Arancini; yet it was way too strong. I have adjusted to now use as a rind wash for a tomme. Its in the making, as I have just pressed this weekend. I will mix the pollen and lavender with olive oil and begin applying once the rind is formed. Should be delightful!
Quote from: Brie on March 21, 2011, 12:23:18 AM
I am working on a few now--one that is washed in honey and sea salt
I can't seem to get this thought out of my head. I have a Tomme ready to begin rind treatment now and I would like to try the honey & sea salt routine. Can you give me a little more detail how you go about that?
-Boofer-
Helen, just saw this thread, wanted to offer my congratulations - your tomme looks really wonderful. Break out the Vin de Savoie, some bread, and your delicious-looking wheel! (Long gone by now, I'm sure).
Arnaud,
Thank you for your compliments. It is actually not long gone - I vacuumed 3 quarters and try to eat sparingly until I have built a "pipeline" of cheese.
It's funny... when I moved from France to the USA, cheese disappeared from my daily diet. It was an occasional, celebratory pleasure (I am still not used to pay $25 for an epoisses that has over-aged). But now that cheesemaking is part of my weekly routine (1 cheese per weekend), I have started to re-integrate cheese into my diet and that feels awesome.
I actually chose to drink a red (Gigondas) with my tomme. I think it complimented the goat side of the tomme quite nicely.
Helen, wonderful post. Must be odd to get used to paying this much for cheeses you were so accustomed to. Etes vous francaise?
Gigondas....ummm. I'm pretty squarely a Bourgogne kind of guy, now, but for so many years, my first love was Gigondas. Especially with:
(http://i131.photobucket.com/albums/p316/pkphotodo/Cooking/lamb1.jpg)
Which I really like to make a zillion ways. Love your thoughts re: goat aspects, and the lusciousness of the Rhône wine. Sounds wonderful. :)
Paul,
I am indeed french :)
That plate looks gorgeous. Makes me feel hungry!
My partner is from Bourgogne and has taught me to the wonders of burgundy wines (Chassagne-Montrachet I love thee, *sighs*) But I am foremost a girl from the south where the cheeses are strong on the goat sides and the wines frank.
Can't have any kind of wine with smelling pelardon... a burgundy just won't be enough :)
Helen, surtout d'autres vins, mon épouse adore Le Vin Sauvage: Cahors.
It's funny, I've moved in the opposite direction...used to cook so much from the SW, so much game, big flavors, forward things...and more and more, moved to delicacy and length...love the delicate perfume of a Côte de Brouilly, and in terms of food, have probably sought to pull it back as much as I can, without losing flavor, intrinsic flavor. That said, in cheese, I'm squarely in the Savoie, so I'm truly confused. ;D
It's been nice to meet you here - looking forward to seeing more of what you do. Best of luck!
Paul