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.

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Starter culture used SACCO MOT92; https://www.littlegreenworkshops.com....

Rennet Chymax Plus IMCU 200; https://www.littlegreenworkshops.com....

I recommend our Italian Cheese kit for this cheese; https://www.littlegreenworkshops.com....

Check out my other cheese tutorials; All Cheese Making Tutorials

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