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Tomme Recipe (Mountain Style)

A perfect table cheese. This mountain style Tomme has a rich buttery taste and supple texture. Traditionally made in tune with the changing seasons and migrations of herds, this recipe considers and emulates age-old techniques and heirloom cultures, all to bring you a sumptuous flavor only found in the high mountains.
  • Yield4 pounds
  • Agingtime under 4 months
  • Skill Levelintermediate
  • Author

Ingredients

  • 4 Gallons of Milk (Not Ultra Pasteurized)
  • 1/4 tsp MA 4002 Culture (1/8 tsp for raw milk)
  • 1/16 tsp LH 100 or Flav 54 Culture
  • 1/32 tsp Mycodore Mold Powder
  • 3 ml (just over 1/2 tsp) Single Strength Liquid Rennet (2 ml for raw milk)
  • 1/2 tsp Calcium Chloride (for pasteurized milk)
  • 2 1/4 lb Cheese Salt (for brine)
  • 1 tbs Calcium Chloride (for brine)
  • 1 tsp White Vinegar (for brine)

Equipment

  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or Ladle
  • Large Cheese Mold
  • Cheese Press or 25 lb Weight
  • Butter Muslin
  • Medium Draining Mat