Tomme Style Cheese made at Home

[@darcksage1]

Why do I love this channel so much? I DON'T EVEN MAKE CHEESE!

[@jocojuca]

Darcksage you have fallen to the curd faith, now join us in pray, lord Gavin protect us from unwanted mold and may our cheese remain the whole and unsoiled and if stray away from the curds brings us back to the true light of cheese, in the name name of the Gavin, the Webber, the curds and the holy cheese amen.

[@jocojuca]

C

[@GavinWebber]

Or should that be Cheeseus?

[@raindroplowbeam8798]

I just made this cheese with raw goat milk and we love it! We took a small piece off before vacuum sealing it and it is so delicious!!! I can’t wait for it to ripen!!!! The next one I make we will eat after letting it dry out on the counter. Thank you for this video!!!

[@arnaudpasquier8175]

Tres très belle démonstration! J'adore la tomme de Savoie! Bravo

[@martijnheeroma5492]

Love you're channel, as from the Netherlands making Gouda cheese is the 'normal way to go' you can imagine how happy I am with all you're 'other' cheese recipe, this is one of them, learned eating Tomme in Zwitserland, really like it.

[@meetgirishmjn]

I love your T-shirt captions. So encouraging.

[@kimbieandi]

I just bought a couple of his shirts.

[@mohamedmilli8232]

Thank you for the French subtitling. French speakers understand better. I would just ask you to clarify when you put out the fire. The video does not show the water bath. thank you for your excellent explanation And sorry for the mistakes I express myself better in French

[@oooooooooohnoooooooo6084]

Aah I can’t wait for the taste test! Great work as always Gavin!

[@kimberlylane697]

Water boils at my elevation (8500 ft) @196 ºF/91 ºC as opposed to sea level 212 ºF/100 ºC, making adjustments necessary for canning, baking cakes, candy making etc. Do higher altitudes versus sea level also require an adjustment concerning the temperature when adding cultures and things? Great videos! I'm totally hooked on your channel.

[@yveslaridon548]

Hi Gavin, i like your work. I live in Belgium and use always raw milk. I wonder if you have also a recipe for making" Comte".

[@GavinWebber]

I'll put it on my list.

[@CCCfeinman55]

Hmmm. I’d like to try Tomme. I’ve ever seen it available from any source in my area (lower northwest US). Have you ever tried or considered something like Comte? That is a marvelous cheese, but what I’ve seen is a more complex making and aging. Carry on, Gavin. Love yer curds!

[@vasilismf]

Actually tomme de savoie should have gray mold growth so you should not vac pack it! Also I know that they use a combination of mesophilic and thermophilic cultures. They do salt it with salt and no brine like you did. I am looking forward how this cheese will turn out!

[@SeraphimKnight]

Quebec makes some really good tommes as well!

[@HammerheartBloodeagle]

True -- the Kamouraska one made by Mouton Blanc is really awesome

[@jhayneartoflife6830]

Never heard of that one - great job!

[@kumakami1007]

is there a difference between this and the tomme that has Mycodore in it?

[@hyungrok4746]

i wish i could try this at my home

[@juanavilladagallego1525]

hello,i dont have a sheese cave ,is there a sheaper way to mature cheese???

[@adamaugustyn1952]

Bardzo dobra robota / Very good job!

[@mehdiaraba1892]

شكرا على بدل المجهود ولكن الفيديوا أعجبني

[@nathanparry8315]

Loving the videos. One question, i only have mesophilic culture, and getting cultures here in China is nigh on impossible. Is it possible to create a mother culture starter from an existing cheese? I.e mash up a piece of cheese and inoculate milk with it to creat said starter?

[@anthod40]

You can use kefir

Fun fact, you missed the TOME des Bauges (which is an area of Savoie in the French Alps as well). The fun fact is that it is actually the only one that can be spelled TOME with only 1 M.

[@Artiefrog]

So when you vacuum seal the cheese does it keep mold from growing? Thank you

[@GavinWebber]

Yes, no air means no mould growth

[@Artiefrog]

Gavin Webber thank you

[@raindroplowbeam8798]

We love the salt!!

[@kenwhibley9827]

Hi Gavin, the boxes you are using. you refer to it as a curing box. Here in the UK, the only thing I can find are microwave boxes. they have the mat in the bottom, they have a press down seal, and a valve on the lid. Are yours specifically for cheese maturing or are maybe the microwave boxes we have in the uk. I am new to cheese making so this quite important to a newbie!!

[@GavinWebber]

Hi Ken, mine are also microwave boxes that I use for maturation. Go for it.

[@ellensistersthreefarm2960]

@@GavinWebber do you have a link for the plastic microwave box?

[@mohamedmilli8232]

Hello can you show us the mesophilic cultures you use? Can we find them in France or Canada in the same packaging? thank you

[@deividalves8125]

mesofilic he use a lot mo30

[@lucianodellacivita9776]

Yes you can at glen garry cheese ont canada mesh allah

[@kimbieandi]

Seems every countries culture numbers and codes are slightly different. He has a video on cultures which is very helpful. Sometimes the description helps to differentiate for your country's available culture lots.

[@bilinho3800]

good morning do you have a video teaching how to make cheese like Reblochon?

[@GavinWebber]

Not yet!

[@TheMaladru]

I can provide to you on how to produce a reblochon with a production diagram but the cheese is made with specific lactic bacterias from Savoie. They're cultivated at ENILV. It is a school that teaches dairy production, in Savoie. So you can use the "recipe" but the final result won't probably the exact same..

[@akatsukiawsome13]

It would be really cool if you did a hard cheese video with a homemade/less controlled culture, like made from a mother culture you created, or kefir, or even just naturally present lactobaccili in raw milk. A lot of people I think are interested in having their own culture rather than buying packets, especially people who already have kefir/yogurt which they reproduce at home. I know it's certainly possible/would work, and it could be a fun experiment! Homemade ingredients in cheesemaking are very interesting. Lady's Bedstraw as rennet for instance... Old settlers used to make cheese with just that, heating, and raw milk. There might be applicable recipes in certain old pamphlets/books. Could title it "doomsday cheese" or something!

[@GavinWebber]

Interesting concept. David Asher has written a book on the subject titled "The Art of Natural Cheesemaking". It goes very deep into the concepts you've mentioned. Now all I have to do is get my hands on some illegal raw milk :-)

[@akatsukiawsome13]

Gavin Webber I'll have to give that book a good read! And good luck on the milk, always makes me angry that people want to control what others can eat! Whatever happened to freedom of association and owning your own body? Food freedom for all I say!

[@dayvedmp]

Gavin, could u make a video about the Portuguese "Serra da Estrela". Its a Chese made of raw sheep milk, as it ages it gets soft inside, almost like a cream cheese... No matter how I try I can't get that effect on my cheese... And that Portuguese one, is the best cheese I've ever tasted.

[@a12475]

So legal portoguess version of cazu marzu

[@dandrojdierii]

Hi Gavin.Where did you get your spring from ?I haven't found anywhere a spring like that.

[@ms.heart4y861]

Can I use wax instead of vacuum sealer, for this cheese?

[@GavinWebber]

Yes

[@benpimpinthefirst]

I love the variety in your cheese making episodes. We've seen you eat some pretty mouldy stuff to show just how safe it is. Though I am still wondering if you'd ever try to produce a homemade Casu Marzu... and give it a proper taste test. I've never tried it myself but it's tempting to try such a unique cheese.

[@darthtimot5263]

If i knew who you were i would punch you in the face

[@a12475]

@@darthtimot5263 why u so negative

[@darthtimot5263]

@@a12475 We are friends. It was an inside joke.

[@a12475]

@@darthtimot5263 i get it now

[@alaingattelet7833]

Hi Gavin, Was this mold 8 inches diamètre which should be fine for 8 liters of milk? Regarding the salt , the qty is 2,5% of cheese weight after press, applied on every surface. What is the thermophilic ferment used ?

[@NostalgiaBrit]

I love every one of your videos, Gavin :D

[@MegaMackproductions]

The mold is supposed to be rubbed in and forms the rind.

[@nicolechristian5585]

Hi Gavin! I have tried so many kinds of cheeses from many countries but the best yellow cheese I have ever taste was Åseda cheese from Sweden. About 20 years ago was that cheese heavenly but now that company who made it has closed years ago and other companies tried to mimic that ost but it was so awful. Have you heard of that cheese and if you did, do you learned how to make it? Thanks

[@RedSntDK]

I can only talk from stories handed down from older more experienced dairy men I used to work with here in Denmark. There was a dairy called "Høng" which presided just outside a Danish city with the same name, which was bought by Arla (Big Swedish/Danish Dairy), and the production continued for a while on the same location, but then that dairy had a big fire and they decided to move production several to another part of the country. The cheese never did get the same taste back, and the reason for that, as I was told by the dairy men I worked with, was that there probably existed some special type of culture where they originally made the cheese that helped give it a certain taste. So yeah, certain cheeses can only really be made certain places which is also a good reason to have region protected cheese: en.wikipedia.org/wiki/Geographical_indications_and_traditional_specialities_in_the_European_Union#Protected_designation_of_origin_.28PDO.29

[@nicolechristian5585]

Oh, and Arla's chesse are not good or tasty! I hope I'll find out how they made Åseda

[@natahori]

Dear Gavin,what would be room temperature ??????

[@GavinWebber]

18 to 21 C

[@natahori]

Thank you ! @@GavinWebber

[@doronbarzilay590]

dont forget the Grana Padano gavin.

[@dannybeale3077]

Can you please let me know what cheese mould that you are using? I need one for 8L batches

[@kimbieandi]

I use a medium mold for most of the cheeses, 8L to I think 14L (or 2 gallons to 3 gallons) will go in a medium mold

[@lucianodellacivita9776]

When you put it in your cheese cave do you keep it in the plastic pack and at what temp?

[@kimbieandi]

Cheese cave temps need to range between 50 to 55 degrees F. If he puts it in a vacuum sealed pack, then yes, you keep it in that, and turn it once a week.

[@jocojuca]

Eray u getting this shit down it's good as

[@gregchappell5199]

How did it taste?

[@TracyTegan]

All I can think about when he says stir for 30 minutes is how tired his arm must be lol

[@ferretneck]

( ͡° ͜ʖ ͡°)

[@kimbieandi]

The more you make cheese, the less you notice this. Plus switching hands helps

[@Coookiie.]

Can you make the vegan cheese from the kit? I'm asking because I'm allergic to milk and would like to make my own cheese and not have to buy vegan cheese all the time :O

[@GavinWebber]

I will do my best over the next few months.

[@akatsukiawsome13]

CupPexii If you are lactose intolerant you can use lactose free milk, which you can also make yourself with the right process. As for vegan.... I don't think you can make vegan cheese. Surely there are substitutes but they aren't really cheese. If you're all about humane milk just find a local dairy that lets you visit.

[@Coookiie.]

akatsukiawsome13 im not lactose intolerant. Im allergic to milk protein. He knows about a vegan cheede kit you can buy ^^ to make Vegan cheese.

[@darthtimot5263]

Tom is not spelled tomme

[@darthtimot5263]

jking keep up the good work, #trying to stay healthy, also what are your opinions on current preservatives in cheeses today?

[@chaow9812]

Cheese cave ha ha

[@kimbieandi]

I think you're funny, haha, by laughing at that, I've heard it so much, I just figure it's par for the course