Overview
https://fromaggio.com/products/thermophilic-culture||https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/microbial-rennet-for-hard-cheeseThis mountain tomme cheese is made with raw milk and its rind washed with a local amber winter beer, to create a nutty flavor profile with slight caramel notes. 1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of unpasteurized cow milk.
3. Heat
Time: 00:25:00
Temperature: 27 °C
Speed: 30 RPM
4. +Ingredients
Please add:
1 g of Fromaggio TempMaster Thermophilic Culture
7 drop(s) of Fromaggio Calcium Chloride Boost
Tip: Should you use locally sourced ingredients, please use the following dosages as an alternative:
• 1/3 of a teaspoon LHT starter culture
• 25 drops calcium chloride solution (35%)
5. Heat
Time: 00:05:00
Temperature: 27 °C
Speed: OFF
6. Mix
Time: 00:00:15
Temperature: 27 °C
Speed: 30 RPM
7. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
8. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Should you use locally sourced ingredients, you may use the following dosages as an alternative:
• 25 drops liquid rennet
9. Mix
Time: 00:00:20
Temperature: OFF
Speed: 50 RPM
10. Heat
Time: 00:40:00
Temperature: 32 °C
Speed: OFF
11. Cut
Temperature: OFF
Cut Size: Hard
12. Heat
Time: 00:10:00
Temperature: 32 °C
Speed: OFF
13. Heat
Time: 00:00:20
Temperature: 32 °C
Speed: 30 RPM
14. Heat
Time: 00:10:00
Temperature: 32 °C
Speed: OFF
15. Heat
Time: 00:00:20
Temperature: 32 °C
Speed: 30 RPM
16. Heat
Time: 00:10:00
Temperature: 32 °C
Speed: OFF
17. Heat
Time: 00:00:20
Temperature: 32 °C
Speed: 30 RPM
18. Instructions
Wash the curds by removing about 1/3 of the whey and adding 1/3 of warm water (32°C).
19. Heat
Time: 00:25:00
Temperature: 51 °C
Speed: OFF
20. Mix
Time: 00:20:00
Temperature: 51 °C
Speed: 30 RPM
21. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:05:00
22. Instructions
Pour the curds into the cheese mold using a ladle.
23. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.07 Bar
Flip the cheese after 15 m
24. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:20:00
Pressing force: 0.14 Bar
Flip the cheese after 20 m, 40 m, 1 h
25. Instructions
Place the press weight back on the mold and let the cheese drain overnight or for 8-9 hours.
26. Instructions
Place the cheese in a 20% salt bath for 120 minutes. Alternatively, sprinkle all sides of the cheese with salt until covered.
27. Affinage
Time: 2160:00:00
Temperature: 12 °C
Humidity: 90%
28. Instructions
Prepare the rind wash by mixing amber beer with a small amount of non-iodized salt (e.g., 1 tablespoon salt per cup of beer) to create a brine-like solution. Optionally, add a pinch of Brevibacterium linens to the mix.
29. Instructions
Smearing : Wash the rind with the mixture every day, until the desired texture and aroma develop, usually within 30 days. If aging longer and from the 8th week, do it only 1-twice a week.
