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.

https://cheesemaking.com/