Alpine Tomme, a True Hybrid
For the past 15-20 years, I have been making a lot of cheese for these pages that have been focused on 'In the Style of..' type guidelines. In reality though, many of the cheeses I make here for myself and friends have now become hybrids or mixed style cheeses.
In other words designer cheeses, designed for moi!
I take what I have learned from making many different cheeses and mix things up a bit. I change the temperature, acid development profiles, milks used, cook times, different press schedules and aging procedures.
It sure does not take much to make a very different cheese, but the changes need to be well thought out with an final plan for the cheese clearly in sight.
This recipe focuses on making an Alpine style cheese, without following all the rules. The result will be a full fat cheese in a smaller format than traditional Alpine style cheeses and yet has an elastic texture and still retains plenty of moisture.
It will also be aged for a shorter period of time and therefore milk quality will play a bigger role and aging complexity less of a role.
This cheese should be an easy one to make for those that have just started out and are looking to make their first cheese using a higher temperature (Thermophilic) culture. It will also be a great intro to developing a natural rind without any mold.
For sure this is a very different guideline page that focuses more on the why behind the process and decisions made to customize your cheese making.