I buy some great Tomme de Savoie at market and it was great. Now is good time to try rustic rind Tomme.
And Boof and Paul are also give me inspired too. And of course that summer milk ;D
This time I dont't follow extech so much, but it gives good info what happen anyway.
And now I have synthetic cheesecloth from Germany, that's is really great thing !! No more sticking at all.
Ealier I need to re-dress every 10-15 minute first few hours, not any more.
Here we go:
16l raw cow milk
2,5ml MA4001
0.6 ml PLA
3.8ml rennet, single strength
Warm milk 32c ph6.63
Add MA/TA/PLA and ripen 30min ph6.56
Add rennet and flocc 17min and X 3
Cut and heal 10min.
Stirr and heat 1c at first 15min
Remove 3l of whey (for brine), and replace it 54c water, it takes 30 min. Final temp was 38c
Stir untill right texture in curd and it takes about 25 min
Remove whey and hooping
Press under whey 15min, re-dress and press under whey 30min, re-dress and press without whey
After 4 hours ph was already 5.11,huh little pit too fast and my target was 5.4
Brining in 19%/ ph 5.10 whey at 3 hours per 450g was 14.4hours total ( cheese was 2160g )
I try to keep it in peace first week and second week I wash it 2% brine with PLA 2-3 times
First I try to keep rh up 92% until linens grow up and after that reduce rh 85%
Continue brushing once at every week ?
Hande
edit: sorry I don't get those pic text in right place...last pic is that Tomme what I buy at market and my target, huh I have lot to do ;D
How you guys can change those pic text below in pictures ?
(//)
Edit: now I get how to change pix text :)
Beautiful looking final cheese, congrats!
I'm sorry, that last picture is my goal :) I's commercial Tomme what i buy at market.
My own Tomme is only 3 days old now.
I'm not good with computer ???
Hande
Nice,
I made such a tomme style with washed curd recipe.
Terrific flavour and aroma.
Definitelly a keeper and will be making plenty more.
Almost 4 week has go now, washing 2-3 times at week.
After one week there was lot of geo but geo is backstage now..
Look like that now is time to be linens in stage.
Funny that there is no any visitor in rind, and with Port Salut there was a lot ???
Maybe I start soon reduce humidity that linens dry a pit and after that start brush rind once a week ?
Hande
(//)
Looking good, Hande.
Anxious to watch your rind progress... I am your student now. 8)
-Boofer-
Thank's Boofer,
Heh, that's my first try to get some rustic rind, so I lurking yours Tomme and how it goes ;D
I was silly that I eat all that real Tomme Savoie, perhaps with that rind I can do some wash brine to get originally cave organism to my cheese rind ?.
Hande
Its possible but usually the rind is left to dry after the complexity is built so im not sure of the activity left in it.
Are you keeping the humidity above 90%?
Quote from: Hande on September 08, 2011, 07:04:31 PM
perhaps with that rind I can do some wash brine to get originally cave organism to my cheese rind ?.
That's a great idea. I would think that there might still be some residual or possibly dormant colonies in that classic rind. It would be reassuring if we could get some buy-in from linuxboy or Francois.
-Boofer-
Almost 10 week has gone with that one.
I'm not done anything with that rind, only turn it 2 times at week. And take it out of box to get more air.
I try to ripen that to Christmas, still half to go :)
I did last week Tomme #4 and I try different rind with that one.
Wash 3% brine with Pla,Geo and rind of real Tomme de Savoie.
And there is in ripening box also rind piece of Savoie.
Heh, I'm not sure what to expect with that one..hope it go more wild.
Hande
(//)
Quote from: Hande on October 24, 2011, 02:06:30 PM
And there is in ripening box also rind piece of Savoie.
Heh, I'm not sure what to expect with that one..hope it go more wild.
That's an interesting idea, Hande. If you don't have access to the natural cultures in the caves...bring the cave to your domain. I might try your idea of just placing a bit of selected rind into my minicave. It seems like that would really give your cheese rind a boost. Did you rub the rind on your cheese or add it to a wash as well?
On the other hand, you wouldn't want that piece of rind to develop a different mutated bloom on its own. Hmmm. ???
Keep us posted on how that rind in the box works out.
Your Tomme is looking good. Christmas, huh? I've been trying to focus on possible cheese gifts this year. If I determine that anything will be gift-worthy, that is. I'm hoping I'll have a handful of likely candidates.
-Boofer-
Hi Boofer, I keep piece of that rind in washing brine few ours and then take it out.
And I take those rind piece's out of box after week.
I get that idea book of: The Joy of Cheesemaking
I start rub soon that first one, when it grow little pit more rind.
And I don't keep it in box anymore, hope others cheese's don't get too much visitors ???
I read that you are plan to try Tomme #5, huh we are so hooked ;D
Hande
Quote from: Hande on October 25, 2011, 02:17:00 PM
I read that you are plan to try Tomme #5, huh we are so hooked ;D
Well, with anything, the more you practice...the better you get. I'm doing my best to practice, practice, practice.... ;)
My first cheeses were not so great, but I am learning as I do each one, and my confidence and skills are improving. I get a lot of knowledge and inspiration from the folks here on the forum. A lot of the stuff you have posted has been very intriguing. I love it! :)
I am looking forward to cutting Tomme #4 and Tilsit #1 this weekend. I am hoping to get some good feedback from those two makes. Can't the days go any faster until the weekend? Yes, I'm a little anxious.
-Boofer-
Yes, without that forum and you guys.. I'm perhaps not hooked.. and I mean that I like to be hooked ;)
My family not always understand why fridge is full of milk and no room for food.
They say it's more easy to buy to cheese!, sure it is..
I get some great goat milk and it's time to go lactic family,
and my new hoops get some use..
Hande
My 4 weeks old tomme looks just like yours. I didnt use PLA. I used a gas producing meso mix probat 222.
I laid it on a wooden mat previously used for camambert so it started to grow some candidum and Ive been washing with 2-3% (dont remember) salted port wine (my own...syrah based) diluted with some chardonay to increase acidity.
It started to develop a brown-redish tint (not from the wine but more likely yeast origine) and smell really mushroomy from the candidum. I think im gone dry it up in two more weeks and eat it young.
That's be interesting to PC in Tomme rind.
PC should be slow growing that Tomme has time to mature.
Perhaps you should show some pic at your Tomme..
Hande
For sure.
I think the washing retards the PC from growing like crazy is it happends in bloomy lactic and semi lactic (which is what you want really).
Im keeping the temp at about 13c.
I finally cut that Tomme at Christmas.
Rind has intresting smell, very complex.
Texture could be little bit more soft.
Taste was good. There was "sweet nutty" flavor, but not so much what that real Tomme was. Heh, maybe half of that :)
Hande
(//)
(//)
Ohh, that looks good, Hande! Good job.
What culture did you use? Seems like it's about time to do another Tomme myself. Kazu is high on my list.
I like the little sampler packets you made. Good idea...I may be doing that for some of mine.
-Boofer-
i like that idea as well. I went out and ordered a vacuum sealer (store was out of it when I went in) because of ideas like that!
Thank you guys,
And yes that vacum thing is great thing, you can slow down cheese ripening so much that you can enjoy your cheese very long time.
My mixed rind Tomme #2 looks same than first.
It's now 2 moths old and but now I have get some problems with rind.
It's been somethings too moist and get sticky, and too dry and crack !
But with that one I don't like that it get too much linens presents :)
And sorry, my English is not so good ;D
Hande
(//)
If you dont like whats growing just scrub it off. it will come back and then just scrub it off again. :)
Yes, my next Tomme is just my tuned Tomme :)
Then I just use morge using that commercial bought tomme rind with 3 % brine.
There could be too d.hansenii/ geo / kl71.
Hande
You know Hande, looking at the photo of your Tomme #2, the one you say you're having problems with the rind being either too sticky or too dry, and I think to myself what a wonderful world my best rinds don't look anywhere near as nice as that! I am always impressed at just how "finished" your cheeses look. A cheese to you for such care and presentation.
- Jeff
P.S. You're English is more than good enough to get your point across. That is the purpose of language. The rest is just showmanship! :)
Thank you Jeff.
You are one of the positive and help people here :)
Hande
Quote from: JeffHamm on December 30, 2011, 07:47:29 PM
You know Hande, looking at the photo of your Tomme #2, the one you say you're having problems with the rind being either too sticky or too dry, and I think to myself what a wonderful world my best rinds don't look anywhere near as nice as that! I am always impressed at just how "finished" your cheeses look. A cheese to you for such care and presentation.
- Jeff
P.S. You're English is more than good enough to get your point across. That is the purpose of language. The rest is just showmanship! :)
I agree with you, Jeff. Hande's cheeses always impress.
You also impress with your writing... as well as your cheeses. Not many folks here try the "reading between the lines" technique. ;)
-Boofer-
I cut my mixed rind Tomme 2 now after 4 months.
Taste is better than no. 1 , now there is some sweet emmental taste.
That one I use slurry from made by Tomme de Savoie rind.
That first one I ripen with wood base and it was maybe too much in small box. Wood get too wet and it taste too much.
Second goes without wood. I can see that bigger cave you can get better "climate" for your cheese -> Humidity-ventilation- wood shelf.
Hande
(//)
Oh, Hande, you give us all something to strive for. Great job.
I'm imagining I am in that room enjoying the wedge you have just cut for me. Yeah, the wine you're serving is perfect too. What a prince to share.... ;)
Did I miss the recipe? Did you post it? Please do.
I can't get over how sweet that cheese looks.
-Boofer-
Your Tomme really looks great Hande! Do post your recipe, I may have to make one myself after watching yours progress into such a thing of beauty! :)
That is a gorgeous cheese! Very inspiring!
Fantastic finish again Hande. The precision on that rind is outstanding. A cheese to you.
- Jeff
Thank you guys :)
I used the same recipe as first one.
First one I wash brine with PLA, and for that second I use brine where was rind of Tomme de Savoie + PLA.
After few weeks washing period I rub it gently maybe 2 times of month to keep geo control.
Hande
Lovely. The natural rind cheeses on this forum are truly inspirational. I think I need to try some. I'm fed up with waxing.
I'm getting on my soap box:
I recently judged at a cheese contest. I was very impressed by the rind variety, complexity and overall polish of the washed rind cheeses, particularly the goats. Yet every one of them was an absolute disappointment when it was opened. The best of them were dry and bland, the worst tasted like rotten garbage. Cheese makers in this part of the world apparently seem to think that the rind makes the cheese. These aren't mould ripened cheeses, in reality the milk, curd recipe, starter and aging profile create the dominate flavour and texture. The rind is just icing on the cake, it indirectly affects flavour and texture of the body through moisture and gas regulation and of course it has it's own sensory profile, but it's secondary.
I'm NOT implying the cheese in this thread is less than perfect, just seemed an appropriate place to pontificate. It is a really nice looking tomme.
Hande - that is an absolutely beautiful looking cheese. From the rind to the inside it looks absolutely perfect. A cheese for you! I am also happy to hear that it tastes good. That's the more important attribute after all.
I wish I will get to your level of cheesemaking some day.
Somehow I missed this thread and the opportunity to appauld this cheese. It looks perfectly wonderful. It will if nothing more give you insight on how to improve the next one. Sounds like you were s bit disappointed in the paste but a bit of tweaking and you will probably have exactly what you are striving for! This wheel is worth a cheese in my book!