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Tomme au Marc Cheese Making Recipe

Print 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

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)

MA 11 Mesophilic Starter Culture

$12.95

MA 11 Mesophilic starter culture can be used to make a variety of semi-soft and fresh cheese including Cheddar, Colby, Monterrey Jack, Feta and Chevre.

TA 61 Thermophilic Starter Culture

$15.95

TA 61 Thermophilic starter culture can be used to make a variety of hard Italian and Swiss style cheese including Parmesan, Romano, Mozzarella, Provolone, Emmenthaler/Swiss. The active Temperature range for this culture is 68-125°F with optimum acid...

Liquid Animal Rennet

$5.95

This single strength liquid animal rennet is the highest quality form of rennet available on the U.S. market today and is NON-GMO. Liquid rennet is easy to measure and add to...

Cheese Salt

$2.95

This cheese salt absorbs easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process. Lactic bacteria is important for proper aging of cheese. Cheese Salt does not dissolve too...

Calcium Chloride

$3.95

Calcium Chloride will help with store bought milk, cold stored raw milk and goats milk produce a firmer setting curd. A firmer curd is easier to cut and produces a larger yield....

Equipment

  • 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

Tel-Tru Thermometer

$21.95

This Tel-Tru thermometer, made in the USA, from the highest-quality stainless steel is both accurate and easy to use. Complete with a sturdy pot clip and large two inch dial, checking the...

Mini Measuring Spoon Set

$7.95

This mini measuring spoon set is used to accurately measure small quantities of powder or liquid ingredients for cheese making. These are great for getting just the right amount of rennet for your...

Curd Knife 12"

$39.95

This curd Knife is an essential tool in the cheese making process. Having a curd knife with a long flat blade makes it easy to evenly cut curds from top to...

Stainless Steel Skimmer

$14.95

This stainless steel skimmer is a staple for all cheese makers. The slotted design lets whey drain from the curds, as they are scooped out of the pot, and placed into draining...

Hard Cheese Mold (Large)

$39.95

This large hard cheese mold will work with any of our cheese presses, includes a follower and has a solid bottom. This mold can be used to make hard cheese between 5 and 7 pounds,...

Butter Muslin

$4.45

Butter muslin is used to drain soft cheese, yogurt and other dairy products. This durable cloth is 100% cotton, can be reused and is machine washable. This is a staple for all cheese...
  • Instructions
  • Reviews
  • Q & A

  • Heat & Acidify Milk

    Begin by bringing the milk to 91F then add starter culture and ripening for 45 minutes.

  • Coagulate with Rennet

    After ripening, add 2.25 tsp (11ml) single strength liquid rennet, for a quick set in 12-18 minutes.

  • Cut & Cook Curd

    Once a curd has formed it can be cut into small 1/4-3/8 inch cubes. Let the curds rest for 2-5 minutes then gently stir for 10 minutes.

    Continue stirring gently and begin raising the temperature slowly to 98F over 30 minutes.

    Continue stirring curd until the TA% rises to .12 the curds will be sweet at this point, more acidity will develop in the molds in the following steps

  • Form Curds

    Line the cheese molds with cloth and pour warm water or whey overtop to prepare them for the curds.

    Now transfer the curds into the lined molds. Notice the clarity of the whey, this indicates very little fat has been lost in handling the curds.

  • Pressing

    within a few minutes of filling the molds, the curd can be flipped and placed back into the molds. Notice here how quickly the surface has come together

    After the first flip add 8 lbs of weight for 30 minutes

    After 30 minutes, flip the cheese and place back in molds again. Add 25 lbs of weight for 4-6 hours.

    While pressing, keep the temperature at about 90-95F to encourage the proper acid development

    After pressing a smooth surface will have formed and the acid should be developing nicely to a pH of 5.6.

    Leave the cheese in the mold overnight to develop, the pH should be about 5.3 next A.M.

  • Salting

    You will need a saturated brine prepared for salting this cheese, find all of the details you need on brining here.

    A simple brine formula is:

    • 1 gallon of water
    • 2.25 lbs of salt
    • 1 Tbs calcium chloride
    • 1 tsp white vinegar
    • Bring the brine to 50-55¡F before using.

    The cheese can be placed in brine for 12 hours, flip the cheese after 6 hour for an even brine.

  • Initial Aging

    After the brine take the cheese to an aging space to allow the surface to harden for 1-2 weeks.

  • Final Aging

    The Tommes are now ready to be buried in the marc and anointed with a healthy splash of merlot. Once covered, the top should be sealed.

    The cheese should age at 50-56F for at least 2 months before they are unveiled.

    The Tomme will have many skins and seeds embedded, leave them be and allow the Tomme to dry out for a few days since it will have quite a soft surface at this point.

    You will be pleasantly surprised at the complexity, the flavor of the wine and skins play a big part in this cheeses flavor profile.

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