Alpine Tomme Cheese | How To Make

Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/5artisanchees... Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundation... *** 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! 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: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.