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Toma Ossolano Style Cheese Making Recipe

Toma refers to a cheese that is made quickly, with higher moisture, for shorter aging. It uses a shorter cooking time with lower heat than a longer aged Alpine style cheese. The taste is delicate and sweet, and shows the fragrances and aromas of the fine herbs of the pastures and meadows unique to the Ossola region, hence the name.

With a good quality milk, raw if you can get it, you can make a wonderful cheese patterned after this historic cheese.
  • Yield4 pounds
  • Agingtime under 3 months
  • Skill Levelintermediate
  • Author

Ingredients

  • 4 Gallons of Milk (Not Ultra Pasteurized)
  • 1/4 tsp MA4002 Culture (1/8 tsp for raw milk)
  • 1/32 tsp Geotrichum Candidum
  • 1/64 tsp Bacteria Linens
  • 5 ml Single Strength Liquid Rennet (3.5 ml for raw milk)
  • Salt
  • 1/2 tsp Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Mini Measuring Spoons
  • Spoon or ladle to Stir Curds
  • Butter Muslin
  • Large Tomme Cheese Mold (for 4 gallon batch)
  • Wooden Ring Mold (for 6.5 gal batch)
  • 10 & 25 llb Weights (for pressing)