Alpine Tomme Cheese | How To Make
Vložit
- čas přidán 9. 07. 2024
- I've made this cheese many times but it wasn't until I filmed it that I ran into problems (but of COURSE). However! When making cheese, problems crop up all the time, and since troubleshooting and adaptation are all part of the process, I left the "mistakes" in. Messing up, and then talking about it, is how we learn!
LINKS and RECIPES
My recipe is an adaptation of Gavin Webber's recipe: bit.ly/3yOoAdM
Alpine Tomme Recipe: bit.ly/3cojr4y
How to Make a 30% Calcium Chloride Solution: bit.ly/3uWF6ay
How to Make Yogurt: bit.ly/3OfyZET
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Cheesemaking is an adventure!
00:32 Making an Alpine Tomme Cheese
02:28 Cutting the Curd
03:10 Stirring the Curd
05:55 Pitching the Curd (pouring off the whey)
06:27 Pressing the Curd
09:27 How to Dry-Salt a Cheese
10:28 The 3 Methods for Salting a Cheese
11:56 Air drying the cheese
12:01 Salting the Cheese (again!)
12:43 Troubleshooting: why is so much whey still coming out of the cheese?
15:00 A Cheese Sermon
16:22 Air drying the cheese (again!)
17:40 Vac-packing and aging the cheese
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission. - Jak na to + styl
I definitely appreciate everything being left in the video. I'm learning so much. Thanks
I love the fact that she includes all her uncertainties..
The way you explain things is so helpful.. Thank you for taking the time for all us that want to learn!!
You're welcome!
Thanks for being such a great inspiration🌻
Thank you for sharing the mess up! I made an incredible tomme and just tried again and the exact thing happened to me that did in this video. Same recipe did the same thing funky whey smell that seemed to go after it dried. I’ll know how it turned out in 4 weeks but your video has me hopeful that it wasn’t a total mess.
Jennifer, Fantastic video! Thank you. I just found your yt channel and am learning so much.
I don't know enough to say what caused the funky smell but could it have been the cheese sealed up against the inside of the bucket and without fresh air it breathed in its own off-gas not allowing it to cure/dry-out as well on the first setting.?...
Oh, I just remembered that there is a cheese that is dried fully buried in a wooden bucket of salt. It stays in the salt for days .. I don't remember what kind.
Well done. "i'm waiting for the results"
Me, too! I'll report back!
What do you use for a cheese fridge?
How do you control humidity?
No problems with having different types of cheese not covered and aging in the same space?
(Thanks for leaving in the problem-solving. Nothing like a little cheese drama!)
Cheese fridges: an old wine fridge and an old freezer that my husband converted into a cheese cave. (Check out the "Show and Tell" video to see the whole system.)
I vac-pack most of my cheeses, which solves the problem of humidity control. (Recently, I've started playing with natural rinds --- those cheeses I age in ripening boxes.)
I have had a little trouble with blue mold spread, even though I stored the cheeses in separate fridges and in containers, but it actually wasn't as big of a problem as I feared.
What's the name of the cheese press ? Great video ! I subscribed!
The cheese press is from New England Cheesemaking Supply Company. Here's the link: bit.ly/3BjMSP1
Where did u buy the mats and the cheese cover ?
Do you have a video tasting it?
czcams.com/video/HKDKuqOoA2w/video.html
Do u have a video making muenster?
No, not yet. But that's a good idea!
Could you tell me what cheesebook you follow The name and the author thank you !!!
I use a variety of cheesemaking books. Here are the links for two of my favorites:
Home Cheese Making: amzn.to/3E0YoAd (Amazon)
Mastering Artisan Cheesemaking: amzn.to/3WRTRI5 (Amazon)
Thank you 😊
Dear Jennifer, a vacuum-packed cheese will never ripen, it will choke ...
Vac-packed cheeses will age beautifully, though the end result is different from a waxed cheese, bandaged cheese, or natural rind aged cheese. Which aging method you go with depends on your particular conditions and the end product you are going for.
@@jmilkslinger I disagree, they don't age. If it were so, all well-known cheeses would be kept like that, saving a lot of time on rind care.
@@yarkorab It's a highly contested topic, for sure!
@@jmilkslinger true, I never do it myself. Thx for your channel anyway, I'm your new subscriber. Soon will have a closer look at it 😉😀
@@yarkorab How do you age your cheeses?