Tomme style cheese is known as being one of the best cheeses produced in the Alps in Switzerland. It is traditionally made into a round cheese on the same farm where the milk is produced. It’s also called tome, toma as well as tomme cheese. It’s distinguished by its circular round shape, the earthy brown inedible rind and intense nutty flavor.
Tomme style cheese can be made from a wide range of different kinds of milk including cow’s, goat’s and even ewe’s. It’s semi-soft and has a French cheese influence about it.
It takes under 2 months to fully age, but as with most cheeses, the longer it ages, the more flavor it has. Tomme cheese can range in flavor from rich hazelnut to mildly grassy depending on the milk source.
Yield: 4 pounds
Aging: Under 2 Months
Skill Level: Intermediate
- 4 gallons of milk
- 1 Pack C101 Mesophilic Culture
- 1 Packet C201 Thermophilic Culture
- 1/2 tsp Single Strength Liquid Rennet
- Calcium Chloride for Pasteurized milk
Heat the Milk & Add Culture
- Heat your milk up to 87F
- You can do this by placing the milk in a pot or sink of very warm water. If you do this step on the stove, be sure to slowly heat the milk and stir to avoid burning.
- When it reaches 87F you can start to add your culture in and 3/4 tsp of calcium chloride if required. Allow the culture to sit for a couple of minutes before stirring.
- Cover and allow it to ripen for 1 hour
- After ripening for 1 hour, you can add the 1/2 tsp liquid single strength Rennet
- Stir the mixture in up and down motions for about 30 strokes
- Allow it to rest for an additional 30 minutes
- During this time you will see that the milk will begin to thicken and firm.
Cut the Curd & Remove Whey
- After 30 minutes, your curd should be ready to be cut, if not, allow it to sit for longer
- Cut the curd into 1 cm cube size pieces and stir gently for 10-15 minutes to release moisture and keep curds apart.
- Allow it to rest for a couple of minutes.
Heat the Curds
- Slowly heat the curds until they reach a temperature of about 98F over 15 minutes.
- You can do this by following steps below:
- Allow the curds to settle and remove 40% of whey
- Add 15% of the original milk volume of hot water to raise the temperature. The water should be at least 120F and should be poured in gradually
- This step helps remove some of the lactose and reduces the rate of acid development.
- The curds should be cooked well throughout and enough moisture is removed.
- Once cooked properly, allow the curds to settle.
Remove Whey & Mold Curds
- Pour out the whey to about one inch above the cheese surface
- Stir the curds to remove any clumps
- Move the curd into a cheese mold lined with a cheesecloth for pressing.
Press the Cheese
- Start by using a 4-5 lbs. weights for 3-4 hours
- Unwrap and flip the cheese every 30 minutes during the next few hours
- Allow the cheese to rest at room temperature for 8 hours or overnight with no weight on it
Salt the Cheese
- Place the cheese in a saturated brine for 8-10 hours
- Halfway through, flip and re-salt the cheese
- You brine solution should be about
- 1 gallon of water
- 2.25 lbs. of salt
- 1 tbsp of calcium chloride (30% solution)
- 1 tsp of white vinegar
- Wipe down the cheese after the brine bath and allow it to dry for a couple of days
Aging the Cheese
- Allow your cheese to age in a space that’s between 52-56F and 80-85% moisture for 6 to 8 weeks.
- The longer it ages, the more flavor it will have.
- Feel free to turn or flip the cheese every few days during the aging process.
- Make sure to avoid your aging space being too dry or too humid. Although it is common to get some mold during this time, certain blue/green molds and surface growths should be avoided.