Tomme De Savoie Recipe
cow's milk, france, supple, earthy
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Ingredients
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Cheese Preparation
Equipment
Method
Cheese Preparation
- 1
Heating the Milk
Pour 4 liters of cow's milk into a large pot and heat it slowly to 32°C (90°F). Use a thermometer to monitor the temperature accurately.
- 2
Adding Starter Culture
Once the milk has reached 32°C, sprinkle 1 tablespoon of mesophilic starter culture over the surface and let it rehydrate for 2 minutes. Stir gently to incorporate the culture into the milk.
- 3
- 4
Cutting the Curd
Once the curd has set, cut it into 1-inch cubes using a long knife. Allow the curds to rest for 5-10 minutes.
- 5
Cooking the Curd
Gently heat the curds to 38°C (100°F) over 30 minutes, stirring gently to prevent them from clumping. Maintain this temperature for an additional 30 minutes, stirring occasionally.
- 6
Draining the Curd
Line a cheese mold with butter muslin or cheesecloth. Carefully ladle the curds into the mold, pressing them down gently to remove excess whey. Fold the cloth over the top of the curds.
- 7
Pressing the Cheese
Place a weight on top of the mold to press the cheese for 4-6 hours at room temperature. The weight should be sufficient to expel excess whey while maintaining the cheese shape.
- 8
Salting the Cheese
After pressing, remove the cheese from the mold and salt the surface evenly with 2 tablespoons of salt. Allow the cheese to sit at room temperature for 24 hours.
- 9
Aging the Cheese
Transfer the cheese to a cool, humid environment (around 10°C or 50°F) to age for 3-6 months, turning it occasionally to develop a natural rind.
Equipment Setup
- 10
Gathering Equipment
Before starting, ensure you have all the necessary equipment ready: large pot, thermometer, cheese mold, cheese mat, and butter muslin.
