Hey all,
Among my "lives," was a cheesemaker. I made traditional French Alpine-style cheeses, patterned after the Beauforts and Abondances of the summer alpage. For more immediate consumption, I also made tommes of various types. In their washed curd variants, in their attention to lowering acidity and preserving Ca, these tommes could show an affinity for Dutch goudas.
In fact, the brothers I get my milk from (Ayrshires), focus exclusively on gouda in their cheesemaking.
Just some pics from my experiences. All raw milk and a morge I've developed through research and experience.
Last 2 pics: "Tomme grise," or "Gray tommes." These are treated with mycodore, among other spp.
Among my "lives," was a cheesemaker. I made traditional French Alpine-style cheeses, patterned after the Beauforts and Abondances of the summer alpage. For more immediate consumption, I also made tommes of various types. In their washed curd variants, in their attention to lowering acidity and preserving Ca, these tommes could show an affinity for Dutch goudas.
In fact, the brothers I get my milk from (Ayrshires), focus exclusively on gouda in their cheesemaking.
Just some pics from my experiences. All raw milk and a morge I've developed through research and experience.
Last 2 pics: "Tomme grise," or "Gray tommes." These are treated with mycodore, among other spp.