Thomasville Tomme Recipe
Indulge in the rich, creamy delight of Thomasville Tomme, a hand-crafted cheese that showcases the perfect balance of buttery flavors and a hint of tang. Made from the finest locally sourced milk, this artisanal cheese is aged to perfection, offering a smooth texture that melts in your mouth. Pair it with your favorite charcuterie or enjoy it on its own for a truly exquisite tasting experience.
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Ingredients
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Cheese Ingredients
Method
Cheese Making Instructions
Add Culture and Rennet
Once the milk is at the desired temperature, sprinkle the mesophilic starter culture over the surface and let it rehydrate for 5 minutes. Stir gently for 1 minute, then add the rennet dissolved in 1/4 cup of cool, non-chlorinated water. Stir for another minute and then let the milk sit undisturbed for 30-45 minutes until it forms a clean break.
Cut the Curd
Once the curd has set, cut it into 1-inch cubes using a long knife. Allow the curds to rest for 5 minutes.
Cook the Curd
Gently heat the curds to 38°C (100°F) over 30 minutes, stirring occasionally to ensure even cooking. After reaching the temperature, maintain it for an additional 30 minutes.
Drain the Curds
Carefully ladle the curds into a colander lined with cheesecloth. Allow whey to drain for about 5-10 minutes.
Salt the Curd
Transfer the drained curds into a bowl and mix in the salt. Ensure even distribution.
Mold the Cheese
Pack the salted curds into a cheese mold and press with a follower. Apply a weight of about 5 kg (11 lbs) for 12 hours.
Aging the Cheese
Remove the cheese from the mold and age it in a cool, humid environment (around 10-12°C or 50-54°F) for at least 4-6 weeks. Turn the cheese every few days and monitor for mold growth.