Tomme Taste Test

  • 🎬 Video
  • ℹ️ Description
preview_player
UCE31MqUy6nIMJ_f8y4R3_AA



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.







Facebook;

💬 Comments
Author

“That’s not a knife. This is a knife” lol.

Author — Jellybeansbud

Author

Youtube delivers sound and video, now it's time for smell and taste! Maybe the option to pinch a tiny bit... :-)

Author — Nurb 2Kea

Author

I think you need a slightly bigger 'knaif'. 😉

Author — Michael Berthelsen

Author

I drool Everytime I watch you cut the cheese

Author — Kaiser221197

Author

I love watching your videos. I haven't been brave enough to try to make my own cheese yet. You do make it look so easy.

Author — Tabatha Evans

Author

It does look yummy, Gavin! My son doesn't like the rind on traditional Caerphilly-style cheese, so after drying, I vac-seal it, like you did this Tomme. It, too, is delightful!

Author — Carol Avant

Author

Wow, I just finished watching the making of Tomme (Again), no less than 10 minutes ago! Without even knowing you posted the Taste Test.
You're Adorable...In a non coming on to you way. No disrespect intended Kim..
It's just that after all this time you still look uncomfortable with your Lead-In after your "waffling" speech.
May I be so bold as to offer you a suggestion. I do this for a living but it's free of charge for you. After all, I am a Proud Curd Nerd🤓 How about:
"So let's go make some cheese".
It's easy, catchy and memorable.

Author — marleasah mann

Author

i didn't know what tomme was before starting this video. 10 seconds in, im already interested

edit: looks like a pretty cheese though

edit 2: looks soft. looks creamy. i bet it smells sour in a nice way.

edit 3: sounds like i was wrong about the smell. but the way you describe it sounds like it'd be excellent on a burger.

Author — a6entoren6e

Author

Made two smaller 800g wheels of tomme last week, I'm letting one form a natural rind and the other I will vacuum seal, should be a good comparisons.

Author — Shane J

Author

These videos make me hungry for cheese

Author — runescapefan17

Author

Gav, Because I literally just finished watching the making of Tomme, I'm surprised that you didn't mention anything about the salt. You were concerned because the recipe called for a lot of salt (top & bottom).
How was it?

Author — marleasah mann

Author

what a cheesy video! (pun intended!) Love your work, Cheers

Author — MadofaA

Author

Gavin, you should try UMAI Dry bags. Those vacuum sealed cheeses suffer from the long airtight storage. Hence the whey, soft slimy texture and some off flavours

Author — Massimiliano Wax

Author

In the making video, it sounded like my kind of cheese, and now that you've made one of your trademark eating videos on it Gavin, I know it is. Brilliant stuff yet again!

Author — _ Arkadi _

Author

Mine was ready about a month ago. I opened and tasted then revacuumed as I was going away. I’m eating some now, it’s very sweet. Nice enough but not really me. I’m wondering what it would taste like toasted or baked

Author — Judith Knowles

Author

Gavin, I made a Tomme d'Savoie in January and started eating it last week. It had a natural rind which was not too hard to keep clean of blue mould. Its flavor profile was much different from your Tomme. It had a swiss cheese texture and a very mild taste which was overpowered by crackers. It did taste creamy as your Tomme; but also nutty with some lemon. Todd Myers, Arvada, Colorado

Author — heyheytaytay

Author

Hi Gavin I am a little concerned my Caerphilly has some scattered pink spots on the base I assume some type of mould and I was scrupulously clean in my method. I washed it down with a brine soaked cloth and vacuum packed. Is there anything else I should worry about?🙏

Author — Gabrielle Armstrong

Author

learned something really neat. i have two jersey cows. one A2A2 the. other A2/B. the B is a specific beta casin in the milk, and her milk makes absolutely fabulous. cheese. has a texture and taste that. is so superior to my A2A2 cow. try it out, look for A2/B..or A2/BB. its. the best milk for cheesemaking. try flavors..like dried mango or dried apricot and fresh cracked pepper. wonderful cheese

Author — St. Rain

Author

could you put a plastic ring around the cheese to protect the edges before it's vac sealed?

Author — Anthony Stovel

Author

How to pronounce "tomme" comme les Francois :

Author — Ruby Gray