View source for Alpine-style Tomme

[[Cheese, preserves and fermented & pickled products|&lArr; Cheese, preserves and fermented & pickled products]] 

[[File:Missing-image-232x150.png|400px|left]]

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==Ingredients==
:2l whole cow's milk
:<small>1/16</small> tsp Meso II powdered mesophilic starter<sup>1</sup>
:<small>1/16</small> tsp Thermo C powdered thermophilic starter<sup>1</sup>
:⅛ tsp calcium chloride diluted in 15ml cool non-chlorinated water
:⅛ tsp liquid rennet diluted in 15ml cool non-chlorinated water
:1 Tbsp salt, plus extra for brining

<sup>1</sup>In latest batch I used CHN-22 and LH-B02 respectively

==Method==
#'''prepare equipment.''' Sterilise pans and equipment. Make a water bath by getting a large pot half filled with water, and put a smaller pot - but still large enough for the milk - in it.  
#'''bring milk to temperature.''' Pour the milk in the empty smaller pan and ''slowly'' raise the temperature of the milk to 21℃ over a period of 10 minutes or so.
#'''add starters and ferment.''' Sprinkle the starter cultures onto the surface of the milk and allow to rehydrate for 5 minutes. Then mix well. Over low heat, raise the temperature to 32℃. I usually switch off heat when the milk reaches 30℃-31℃ and allow the residual heat of the water bath to raise the milk to temperature.  Add the calcium chloride and gently mix.  Add the rennet and gently mix. Cover and maintain temperature of 32℃ and let milk ripen for 45 minutes, or until the curds give a clean break.
#'''cut curds and cook.''' Maintaining temperature of 32℃ cut the curds to the size of small peas. Let the curds rest for 10 minutes. if there are any large curds, cut them up. Slowly raise the temperature - 1℃ per 4 minutes - stirring continuously until it reaches 35℃.  Continue to stir, raising the the temperature a little faster - 1℃ per 2 minutes - until 38℃. Let the curds rest for 5 minutes.
#'''drain.''' Strain through a strainer lined with damp muslin. Let it drain for 10 minutes or until it stops dripping.
#'''mould.''' Use a 4"/10cm tomme mould with follower. Put the sack of drained curds in the mould, fold the edges of the muslin over the curds and press
##15 minutes at 1.1kg, then redress by unwrapping, flipping and rewrapping and returning to mould
##15 minutes at 2.2kg, then redress,
##3 hours at 2.2kg, redressing every 30 minutes.
#'''brining.''' Remove cheese from mould and allow to air dry for 8 hours or overnight. Salt the cheese by ''either'' rubbing 1 Tbsp of salt over surface ''or'' by soaking in a near-saturated brine (22%) for 8 hours. Pat dry and refrigerate for 5 days, flipping the cheese daily, covered loosely by a damp cloth.
#'''aging mould management.''' Age at 10℃ and 80-85% humidity for 2 to 4 months - or less if temerpature is higher. Brush the cheese regularly (5-7 days) with a dedicated nailbrush.
{| class="wikitable"
|+Step and time summary
!Step no.
!Step
!Time in minutes
!Cumulative time, hours
|-
| 1 || prep || 30 || ½ 
|-
|2
|milk to temp
|10
|¾ 
|-
|3
|hydrate culture & ripen & rennet
|5 + 15 + 45 = 65
|2 
|-
|4
|cut, rest and cook
|10 + 20 + 10 + 5 = 45
|2 ¾ 
|-
|5
|drain
|10
|3 
|-
|6.1
|1.1kg press  
|15
|3 ¼ 
|-
|6.2
|2.2kg press
|15
|3 ½ 
|-
|6.3 || 2.2kg presses || 30*6 =180 ||6 ½ 
|-
|7.1 || brining || up to 8 hrs ||
|-
|7.2
|refridgeration
|5 days
|
|-
|8 || ageing ||months ||
|}


<small>based on ''Artisan Cheese Making at home'' Mary Karlin</small>
<div class="recipeindexentry">''<small>cheese</small>''</div>