Shopping Cart

Tomme au Marc Cheese Making Recipe

This is a simple Tomme with a wonderful twist. Once made, it's buried in the skins and seeds of wine making with a healthy splash of wine. From these same skins, a liquor by the name of 'Marc' is produced in France and in Italy the same is called 'Grappa'
  • Yield8 pounds
  • Agingtime 2+ months
  • Skill Levelintermediate
  • Author


  • 8 Gallons of Milk (Not Ultra Pasteurized)
  • 1/8 tsp MA11 Mesophilic Culture
  • 1/16 tsp TA61 Thermophilic Culture
  • 11 ml (2.25 tsp) Single Strength Liquid Rennet
  • Salt
  • Marc & Merlot for Aging
  • 1 tsp (2.5ml) Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Mini Measuring Spoons
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • 2 M2 Hard Cheese Mold
  • Butter Muslin
  • 8 & 25 lb weight for pressing