How to make Tomme style cheese (Tomme De Savoie)

Of all the things I do, cheesemaking is my favorite and most rewarding because of how hands-on it is. You develop a connection with every cheese that you make while you’re tending to it almost daily for weeks, sometimes months at a time. This particular cheese is a washed rind cheese so it requires a bit of work but the time spent is worth it. Most of the cheeses I make are using mesophilic cultures but this one will require thermophilic because of the temperature you will be bringing the milk to. I personally like to use an immersion circulator (sous vide) to heat up my milk but you can use a double broiler. A Tomme style cheese can be eaten both young and aged, ready in a minimum of 6 weeks and as long as 6 months. Obviously the longer you age it, the more flavor it will develop. I really hope you get to try this out.
Below I will include a link to a well-known cheesemaking supply website where you can find everything you’ll need.
cheesemaking.com/

[@suzannestack7784]

I enjoyed your video. I use some of the gallon jugs filled with water as weights. 1 gal water = 10 lbs

[@cms9902]

You could use a container with x amount of water for a weight. 1lt water is 1kg. From UK.

[@HBrooks]

good video! the flocculation method is the most accurate way to determine how long to let the curd set. no special tools needed. while it may seem complex, once you do it and 'get it' it works every time for a clean break. no guessing, no waiting longer. if you're in the US and make cheese, use the Borden Whole D (pasteurized only) milk if you can't get raw milk.

[@GiuseppeBasile]

End result looked amazing, well done.

[@zimmerleeats800]

Thanks for your continued support 🙏 Stick around for my Nduja video in the coming weeks

[@pamalatrynovich4817]

Can you tell us how much culture you used.

[@yairrubinek6496]

Hi, how much milk you used in this recipe? Thank you

[@zimmerleeats800]

Hello! Thank you for watching. I used 1 and a half gallons

[@leintjecusmano4443]

Again I need to know how much milk to use please

[@zimmerleeats800]

1 and 1/2 gallons for this