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Alpine Tomme Recipe

This recipes focus is on making an Alpine style cheese, but not following all the rules. The result will be a full fat cheese in a smaller format than traditional Alpine style cheeses and yet has an elastic texture and still retains plenty of moisture. It will also be aged for a shorter period of time and therefore milk quality will play a bigger role and aging complexity less of a role. This cheese should be an easy one to make for those that have just started out and are looking to make their first cheese using a higher temperature (Thermophilic) culture. It will also be a great intro to developing a natural rind without any mold. For sure this is a very different guideline page that focuses more on the why behind the process and decisions made to customize your cheese making.
  • Yield2 pounds
  • Agingtime under 6 months
  • Skill Levelintermediate
  • Author

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or Ladle to Stir Curds
  • M2 Large Mold or E28M Stainless Mold
  • Cheese Press
  • Butter Muslin
  • Medium Draining Mat