Alpine Tomme Cheese | How To Make

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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

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