Thomasville Tomme Recipe

Cheese Making Instructions

1. 1

   Prepare the Milk

   In a large stainless steel pot, heat the cow's milk over medium heat until it reaches 32°C (90°F). Stir gently to prevent sticking.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Drain the Curds

   Carefully ladle the curds into a colander lined with cheesecloth. Allow whey to drain for about 5-10 minutes.

6. 6

   Salt the Curd

   Transfer the drained curds into a bowl and mix in the salt. Ensure even distribution.

7. 7

   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.

8. 8

   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.