Queso

Tomme: Washed Curd Howto |[pic] |[pic] |[pic] | |
|Written by Pav    ||Monday, 05 July 2010 05:42 |
|When making Tomme, sometimes you may want to bring out thesweeter, nutty notes that are usually present in Basque and Pyrenees |
|cheeses, especially ones made from the rich sheep milk. The easiest way is to make the cheese the same way, with raw sheepmilk |
|:). But there are other options as well. Part of what gives that flavor is nonstarter lactic bacteria (bacilli) that are |
|naturally present in the milk. You can try toimitate the flavor by adding a clabber culture as an adjunct, or by adding small |
|amounts of DVI thermophilic culture.|
|Another option is to remove lactose from the whey. Removing lactose by washing the curd is especially beneficial when using goat |
|milk. Goat milk naturally has moreshorter chain fatty acids than cow milk or sheep milk. When enzymes break them out from |
|triglycerides, they create a characteristic goaty "tang". To help remove that tang, you canwash the curd. |
|The basic Tomme howto includes directions for how to wash the curd. For ease, the full instructions are included here. |
|Ingredients,Equipment, and Supplies |
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