Tome de Savoie

Method

Heat milk to 37°C and add the lactic acid cultures, stirring gently for 30 minutes to develop acidity. Add diluted rennet and maintain temperature for 30 minutes until curds form, then cut curds to walnut size and slowly raise temperature to 42°C over 40 minutes whilst stirring. Drain whey and transfer curds to cloth-lined moulds, allowing them to drain for 18 hours whilst turning regularly. Remove from moulds, salt the surface, and place in a cool cellar at 10-12°C with high humidity. Turn daily for the first week, then every two days, and brush with brine and the natural surface bacteria culture to develop the characteristic brown rind. Age for a minimum of three months, turning regularly until the cheese develops its creamy paste and nutty flavour characteristic of authentic Savoyard tome.