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Tomme au Marc Cheese Making Recipe

  • Yield8 pounds
  • Agingtime 2+ months
  • Skill Levelintermediate

Ingredients

  • 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)