Tomme Style Cheese made at Home

  • 🎬 Video
  • ℹ️ Description
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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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💬 Comments
Author

Why do I love this channel so much? I DON'T EVEN MAKE CHEESE!

Author — Darcksage

Author

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!!!

Author — raindrop lowbeam

Author

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

Author — Arnaud Pasquier

Author

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".

Author — Yves Laridon

Author

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!

Author — chuck cluff

Author

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

Author — mohamed milli

Author

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

Author — OOOOOOOOOOHNOOOOOOOO

Author

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.

Author — Kimberly lane

Author

I love every one of your videos, Gavin :D

Author — Nostalgia Brit

Author

شكرا على بدل المجهود ولكن الفيديوا أعجبني

Author — mehdi araba

Author

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?

Author — Nathan Parry

Author

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.

Author — Stéphane Boghossian

Author

I love your T-shirt captions. So encouraging.

Author — Girish mahajan

Author

When you put it in your cheese cave do you keep it in the plastic pack and at what temp?

Author — Luciano Deĺla civita

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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!

Author — ArrogantBaSStard

Author

So when you vacuum seal the cheese does it keep mold from growing? Thank you

Author — Artiefrog

Author

Quebec makes some really good tommes as well!

Author — Seraph

Author

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

Author — Daniel Ionescu

Author

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!

Author — ArrogantBaSStard

Author

Can you please let me know what cheese mould that you are using? I need one for 8L batches

Author — Danny Beale