The term tomme, also written tome, is a French word which origin is not very clear. It designates a sort of cheese made from curd. In practice, this cheese is generally a medium sized and round-shaped cheese often made at farms in mountainous regions. This cheese can be made with... [Read More]
This blog aims at sharing experience on cheese making at home. I will try not to use industrial cultures but rather use homegrown starter cultures that are more diverse and natural. What sorts of cheese is it possible to make when living in an apartment? How to find good milk? How to rippen cheese in fridge? This blog is an ongoing work, aiming to answer all those sorts of questions with a scientific touch.
Discover my cheeses on this page.
A simple homemade yogurt recipe
No yogurt maker, no milk powder
Is it possible to make yogurts at home every week on the long term? Yes! And I will explain how to do that in this article. Only 5 minutes of preparation are needed and very limited material is required. [Read More]
Lactic goat cheese
A cheese you can eat at any aging step
Most of goat cheeses are lactic cheeses, following the same base recipe. A lactic cheese can be eaten at any step of the making process. That’s why you can find such a variaty of goat cheeses: fresh, creamy, runny, dry… All are made following the same first steps. Then depending... [Read More]
Soft-ripened "croûte fleurie" cheese
A base recipe that offers a range of possibilities
Soft-ripened white molded cheeses (or pâte molle à croûte fleurie in French) are probably the most popular types of cheeses, camembert being the most famous of them. They are generally small cheeses, ripened for a few weeks. That means it is impossible to find any soft-ripened cheese made from raw... [Read More]
Saint-Marcellin-style homemade cheeses
Lactic cheeses step-by-step recipe
Lactic cheeses are generally made from goat milk. Lactic stands for lactic fermentation. All cheeses always imply lactic fermentation to some extent. But in the case of lactic cheeses, the coagulation from lactic fermentation is more important than the enzymatic coagulation from rennet (more details in this article). The lactic... [Read More]