How Tom de Savoie is made, the nutritional value and composition of the cheese. Benefits and harms when consumed. Food recipes and product history.
Tom de Savoie is a French uncooked cheese made from skim milk. The taste and color of the pulp depends on the time of production. If done in the summer, the texture will be soft and plastic, many eyes; color - yellowish creamy; taste - citrus-herbal, slightly salty. The winter version is more dense, there are few eyes, they are small; color - creamy white; taste - creamy mushroom, salty. After consumption, a nutty aftertaste remains. The crust is gray, rough, moldy, inedible. The shape of the head is a cylinder, dimensions: weight - 1.5-3 kg, diameter - 18-30 cm, height - 6-8 cm.
How is Tom de Savoie cheese made?
When preparing raw materials, French farmers cool raw milk and skim the cream - later they are used to prepare cottage cheese or other types of fermented milk products. But in small dairies, Tom de Savoie cheese is made like other cheeses - that is, by pasteurizing milk. Such preparation is reflected only in the smell - it becomes less pronounced.
Raw materials purchased from private producers must be pasteurized. The vital activity of pathogenic microorganisms is stopped, the risk of contracting tuberculosis or salmonellosis - subject to the conditions of storage and transportation - is reduced to a minimum.
Features of making Tom de Savoie cheese:
- The feedstock is cooled to 4-6 ° C, heated to 32 ° C, a sourdough with molds and a lyophilized culture is added.
- Wait for the compounds to be well absorbed, then mix and leave for 30 minutes.
- For quick fermentation, rennet and lysocine are poured in, waiting for the calcium to form.
- The curd is first cut into cubes with 2 cm edges and then crushed to the size of corn kernels.
- Drain 1/5 of the whey, replace with warm water at 32 ° C-33 ° C, heat to 38-43 ° C very slowly, for 20 minutes, at a rate of 1 ° C / 2 minutes. Stir constantly and allow to settle.
- Part of the whey is removed, and then the cheese mass is spread using a slotted spoon into molds lined with serpyanka. You have to wait for the curd mass to settle by itself. It is not necessary to tamp, add as much as it can take within an hour as it settles.
- Cover with a cloth, put 1.5 kg oppression, hold for 15 minutes on each side. Double the weight and leave for 8 hours, turning occasionally.
- Salted the formed cake in 20% brine for 6-8 hours.
- It is dried at 15-16 ° C for a day and laid out on a drainage mat in a chamber at 12 ° C with a humidity of 92-95%. In the first week, turn it over daily, the second - once every 48 hours, then - once every 72 hours.
The duration of ripening is at least 3 months, but you can leave it for six months.
The quality of the white mold on the crust should be analyzed - it appears on the 5-6th day. If there is too much of it, the excess is cleared. A gray or white crust is a sign of correct ripening. Black or green is an indicator of violation of hygiene standards during preparation or storage. In this case, the crust should be cut off completely. If the same culture reappears, the products are disposed of. Normally, the crust should be gray with orange and red spots interspersed with natural mold.
