Tomme — Perrystead style

Mixed-culture natural-rind tomme; the clean make sheet supplies activity-based rennet and the full original sheet supplies rind care. 10 L milk. Shared calculations and pH notes.

Milk: 10 L milk
Make: about 12–16 h
Salt at: 1.4% of wheel weight
Affinage: ≥6 weeks, 11 °C / 94% RH

Ingredients

Already-pasteurised whole milk: 10 L
Flora DanicaFrom 292.5 mg / 25 L record: 117 mg
TA50 thermophilic starterFrom 65 mg / 25 L record: 26 mg
MY800 starterFrom 260 mg / 25 L record: 104 mg
Flav 54 adjunctFrom 156 mg / 25 L record: 62.4 mg
KL71 rind yeastFrom 1.3 × 1/32 tsp / 25 L record: 0.0163 tsp
PLA rind blendFrom 1/16 tsp / 25 L record; source also mentions Mycodore without a dose: use label if selected: 0.025 tsp
Calcium chloride solutionSource solution concentration not specified: 3.0 mL
Liquid rennet, 200 IMCU/mL40 IMCU/L; equivalent to record 6.8966 mL at 145 IMCU/mL for 25 L: 2.0 mL
Cheese saltDry salt after pressing: 14 g/kg wheel

Stage	Time	°C	pH	Do	Notes
Milk
Pasteurise				Skip for this cheese	Use already-pasteurised milk; this heating stage is skipped.
Culture	2–5 min hydrate; stir	31–32	≈6.6predicted, milk	Warm milk; add calcium chloride, starter cultures and selected rind cultures; rehydrate and mix.
Ripen	25 min	31–32	6.6source target, milk	Ripen, then warm gently to 35 °C before adding rennet.
Rennet	30–42 min; clean break	35	≈6.6predicted, curd	Add diluted rennet, stir briefly and stop movement. Aim floc at 12 min; cut at 2.5× floc, extending to 3.5× if needed.
Curd
Cut and rest	5–10 min; repeat as needed	35	≈6.6predicted, curd	Cut to 8–13 mm; alternate gentle cutting, stirring and waiting 1–3 times, aiming for kernel-sized pieces.
Stir				Skip for this cheese	Gentle stirring is included in cutting and warming.
Scald	30 min	35 → 37	≈6.5predicted, curd	Reheat gently while stirring intermittently; do not shatter curds.
Pitch				Skip for this cheese
Shape
Drain and form	until moulds filled	≈34	6.4source target, curd	Warm cloth-lined tomme moulds with whey. Ladle loose curd with little free whey; use a colander first if needed. Flip immediately.
Mill				Skip for this cheese
Press	8–12 h	≈17	5.3source target, curd; act on measurement	Press at own weight to 2× wheel weight for initial consolidation; turn immediately, at 30 min and twice more. Leave cool until pH 5.2–5.4.	The make record suggests 1.5 h initial consolidation and a cool overnight hold; pH governs the end.
Salt	after pressing	≈17	≈5.3predicted, curd	Weigh each wheel; dry salt with 1.4% of its weight. Apply evenly.
Cave
Dry	24–48 h	16.7	≈5.3make-end baseline; recheck during aging	Dry at about 85% RH, turning; avoid prolonged warm yeasting.
Affinage	at least 6 weeks	11	≈5.3make-end baseline; recheck during aging	Age in separate covered boxes at about 94% RH. Turn every two days in week 1, twice in week 2, then weekly. Encourage natural Mucor rind; pat or brush sparingly.	Use clean handling and separate rind equipment. The original provides an optional morge programme only for rind-management problems; no wash is necessary by default.

Source and cheese-specific notes

Make records/Tomme Perrystead.pdf; Make records/Yoav Tomme Style Nov 25 v1.pdf

Use the readable 25 L make-sheet quantities, scaled by 10/25; no handwritten values from the annotated duplicate are treated as authoritative.

The make sheet summary ripens at 31 °C then sets at 35 °C, but a margin note says dose at 35 °C. This sheet follows the cooler 31–32 °C ripen in the full source, then warms to 35 °C for setting.

The original Yoav source prints 31.2 mL of 145 IMCU/mL rennet with conflicting 20/26 L labels. Use the explicit 40 IMCU/L from the clean make record instead; this is a resolved source conflict.

The full source supplies small optional CU, DH, Mycodore and SR3 rind-culture alternatives at 1/32 tsp per 26 L. They are not all mandatory additions. Use only the selected manufacturer’s rind programme; no unknown cube volume is converted to an invented dose.

The model represents the mixed starter at an effective reference of 32 °C. Rind growth and pH rise over six weeks are not forecast from the make-stage acidification model.

≈ marks an illustrative prediction. Source targets and recorded readings are labelled separately; recorded readings are historical context, not targets for a new batch. Use a calibrated meter and the correct sample medium. Read the shared method and assumptions.