Tomme Style Cheese made at Home

Tomme is a type of cheese, generic in nature given to a class of cheese mainly made in the French Alps and Switzerland with Tomme de Savoie being the most famous. Tomme can be made from cow's, ewe's, or goat's milk. Although I'm using whole milk, it can be sometimes made with semi-skimmed milk. Normally it is ripened with a natural rind at 16C/60F at 85% RH for 6 weeks to 6 months for a stronger cheese.
Other Tomme cheeses include, Tomme du Revard, Tomme Boudane, Tomme au Fenouil, Tomme de Grandmère, Tomme d'Aydius, Tomme Affinée and Tomme de Crayeuse.
Ingredients
8 litres (8 quarts) whole milk
1/8 teaspoon Thermophilic culture
1/4 teaspoon Calcium Chloride diluted in 60ml cool
non-chlorinated water
1/4 teaspoon Liquid Rennet (IMCU 200) diluted in 60ml
cool non-chlorinated water
Salt for rubbing.
Please help contribute to translations and subtitles for this video: kzbin.info_vide...
Starter culture used SACCO MOT92; www.littlegreenworkshops.com....
Rennet Chymax Plus IMCU 200; www.littlegreenworkshops.com....
I recommend our Italian Cheese kit for this cheese; www.littlegreenworkshops.com....
Check out my other cheese tutorials; • All Cheese Making Tuto...
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Curd Nerd Newsletter; www.littlegreenworkshops.com....
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.littlegreenworkshops....
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[@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?

[@arnaudpasquier8175]

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

[@meetgirishmjn]

I love your T-shirt captions. So encouraging.

[@kimbieandi]

I just bought a couple of his shirts.

[@oooooooooohnoooooooo6084]

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

[@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.

[@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!!!

[@jhayneartoflife6830]

Never heard of that one - great job!

[@NostalgiaBrit]

I love every one of your videos, Gavin :D

[@adamaugustyn1952]

Bardzo dobra robota / Very good job!

[@hyungrok4746]

i wish i could try this at my home

[@SeraphimKnight]

Quebec makes some really good tommes as well!

[@HammerheartBloodeagle]

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

[@raindroplowbeam8798]

We love the salt!!

[@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

[@mehdiaraba1892]

شكرا على بدل المجهود ولكن الفيديوا أعجبني

[@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.

[@juanavilladagallego1525]

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

[@dandrojdierii]

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

[@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!

[@kumakami1007]

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

[@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.

[@ArrogantBaSStard]

Hi Gavin, I often look at other recipes along with yours to get a full understanding of each cheese type. I pretty much followed your recipe, but the two other recipes I see allow the cheese to age in the cheese fridge in open air and develop natural molds as the cheese develops a natural rind with the molds rubbed into the surface and turned every few days. Is this okay to do? Thanks!

[@kimbieandi]

Many cheese recipes seem to be the same. It is how they are treated through the process which differs them. Follow his steps all the way through each recipe for the desired results for a particular cheese.

[@gregchappell5199]

How did it taste?

[@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!

[@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

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.

[@jocojuca]

Eray u getting this shit down it's good as

[@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.

[@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

[@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

[@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?

[@doronbarzilay590]

dont forget the Grana Padano gavin.

[@MegaMackproductions]

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

[@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

[@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.

[@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!

[@ArrogantBaSStard]

My little thermophilic packets say they can start up to 2 gallons milk. The packet is more than 1/8 tsp. Is it okay to add the whole packet?

[@kimbieandi]

No it isn't. Just take out what you need, with one of the small measuring spoons. I fold over the top of the packet a few times and put it in a small ziplock snack bag, then put that, along with my other cultures in a larger ziplock bag back into the freezer for a future use.

[@iphonesixplus3989]

2:45

[@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..

[@ArrogantBaSStard]

Hi, I made this cheese and it was air drying in my cheese fridge. It has started cracking. If I vacuum seal it, will it still be edible when it is done aging? Thanks!

[@GavinWebber]

Yes it will

[@TheMaladru]

It will age without any issue but the fungus that is iconic to Tomme de Savoie will not grow on it so the final taste won't be probably as it should be. And never forget that cheese is a living organism so if you stop the air to come inside, most of the lactic bacterias won't be able to grow therefor the final result won't be as good as it should be. Ps : the fungus is called Mucor. That"s what makes the iconic grey rind of the Tomme. Have a look on internet. Or, look for Tome des Bauges. The best one.

[@PalinaZ]

How did your cheese turn out?

[@natahori]

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

[@GavinWebber]

18 to 21 C

[@natahori]

Thank you ! @@GavinWebber

[@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

[@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

[@RedSaint83]

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

[@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.

[@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 ?

[@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