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New England Cheesemaking Supply.... the making of ....
Tomme au Marc
The basis for this cheese can be found in both France and Italy.
A simple tomme is made and then burried in the skins
and seeds of wine making with a healthy splash of wine,...
From these same skins, a liquor by the name of 'Marc' is produced in France
and in Italy the same is called 'Grappa'

For 8 gallons of milk I use:
- MA 011-Mesophilic Culture 1/8 tsp
- TA 011-Thermophilic Culture 1/16 tsp
- Single strength Calf Rennet 11 ml (~2.25 tsp)

We begin by bringing the milk to 91F and adding our starter culture and ripening for 45 minutes.
Then we add enough rennet for a quick set in 12-18 minutes. Next, the curd is cut small (1/4-3/8 in.).
After a short rest and initial 10 minute stir
the temperature is increased slowly to 98F over 30 minutes.

Continue stirring curd until the TA% rises to .12 .. this is still a very sweet curd but the acidity will develop in the molds
The molds have been prepared and warm water or whey is poured into them before...
the curd is transferred
Notice the clarity...
...of the whey here. this indicates very little fat lost in handling
within a few minutes
of filling the molds...
...they can be flipped and placed back into the molds
Notice here how quickly the surface has come together
Now a bit of weigt is adedeed for 30 min... 8 lbs is about right
Flip and place back
in molds again ... keeping the temp at about 90-95F...
...to encouage the starter to do it's work ... now use about 25 lbs of weight for 4-6 hrs
Now the surface has formed well and the acid should be developing nicely to a pH of 5.6
Leave the cheese to develop in the mold overnite and the pH should be about 5.3 next A.M.
cheese is then place in brine
for 12 hours...
and then taken to
the aging room...
...where the surface will harden for a week or 2
The tommes are now ready to be burried in the marc and annointed with a healthy splash of merlot
the top is sealed off and put to rest in a cool room 50-56F...
for at least 2 months
before they are unveiled
The tomme will have many skins and seeds embedded...
leave them be...
...and allow the tomme to dry out for a few days since it will be quite a soft surface at this point

You will be quite surprised at the complexity at this point.
The flavor of the wine and skins will play a big part in the profile.

  Hearing about your wonderful cheese making adventures always brightens up our day. Please feel free to send us stories and maybe even a photo to:

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Ricki, the cheese queen


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New England Cheesemaking Supply Company
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