Tomma Piemontese Recipe
Indulge in the exquisite flavors of Tomma Piemontese, a traditional Italian cheese hailing from the scenic Piemonte region. Crafted from rich cow's milk, this semi-soft cheese boasts a creamy texture and a complex, nutty flavor profile. Perfectly aged to enhance its aromatic qualities, Tomma Piemontese is delightful on its own or paired with artisanal bread and local preserves. Experience a taste of Italy that will transport your senses to sun-kissed hills and charming vineyards.
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Ingredients
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Cheese Ingredients
Method
Cheese Making Process
- 1
- 2
Add Cultures
Sprinkle the mesophilic starter culture over the milk surface and let it rehydrate for 5 minutes before stirring it in gently.
- 3
Add Calcium Chloride
If using calcium chloride, dilute it in a small amount of water and add it to the milk. Stir gently.
- 4
- 5
Cut the Curd
Once the curd is formed, cut it into small cubes (about 1 cm) and let it rest for 5-10 minutes.
- 6
Cook the Curd
Gradually heat the curds to 42°C (108°F) while gently stirring. This should take about 30 minutes.
- 7
Drain the Curd
Once the curds have reached the desired texture, pour them into a cheesecloth-lined colander to drain the whey.
- 8
Salt the Curd
Once drained, transfer the curds to a bowl and mix in the salt evenly.
- 9
Mold the Cheese
Shape the curds into a round mold and press them down to eliminate air pockets. Let it sit at room temperature for 24 hours.
- 10
Aging
After 24 hours, remove the cheese from the mold and place it in a cool, humid place to age for 1-3 months, flipping it regularly.
