Tomme De Brebis Recipe
sheep, semi-firm, creamy, nutty, earthy
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Ingredients
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Cheese Ingredients
Molding and Aging Ingredients
Method
Cheese Preparation
- 1
- 2
Add Cultures
Once the milk reaches 32°C, sprinkle 1 tablespoon of mesophilic starter culture over the surface of the milk. Let it sit for 5 minutes to rehydrate, then stir gently to incorporate.
- 3
Add Calcium Chloride
Dissolve 1 teaspoon of calcium chloride in a small amount of cool, distilled water and add it to the milk mixture. Stir gently for about 1 minute.
- 4
- 5
Cut the Curd
After 60 minutes, check for a clean break in the curd. If ready, cut the curd into 1-inch cubes using a long knife. Let the curds rest for 5 minutes.
- 6
Stir the Curd
Gently stir the curds for 10 minutes, gradually increasing the temperature to 38°C (100°F).
- 7
Drain the Curds
Line the cheese molds with cheesecloth and ladle the curds into them, filling to the top. Allow the whey to drain for 30 minutes.
- 8
Press the Cheese
Fold the cheesecloth over the curds and place a weight on top. Press for 4-6 hours, flipping the cheese halfway through.
- 9
Salting
Remove the cheese from the mold, unwrap it, and sprinkle 2 tablespoons of salt evenly over the cheese surface. Let it rest for 24 hours at room temperature.
Aging Process
- 10
Wrap and Store
Wrap the cheese in wax paper and place it in a cool, humid environment (ideally around 10-12°C or 50-54°F) to age for at least 60 days.
- 11
Flip Regularly
Flip the cheese every week to ensure even aging and prevent mold formation.
- 12
Taste and Enjoy
After 60 days, your Tomme de Brebis will be ready to taste. Enjoy the creamy, nutty, and earthy flavors!