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Currently Playing: I Made This Raw Milk Alpine Tomme 2 Months Ago {And THIS Is What I Do With Failed Cheese}

Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=HKDKuqOoA2w *** Today, I'm taste testing the alpine tomme that I made (and filmed) two months earlier. And then I pull out some LGCs (Lesser Good Cheeses) from the cheese cave and do a little more tasting and troubleshooting, just for kicks. Making the Alpine Tomme: https://bit.ly/3VmJif8 (YouTube) CHAPTERS 00:00 Alpine Tomme Cheese: 2 months old 00:37 Extra dry salting to fix excess whey leakage 01:32 Opening the bag 02:50 Tasting the Alpine 05:07 Bonus: Tasting failed cheeses! 06:32 Lesser Good Cheese: Butterkäse #1 08:31 Lesser Good Cheese: Butterkäse #2 08:52 Lesser Good Cheese: Caerphilly 09:59 Why do my cheeses taste acidic? 10:47 My husband does a taste test 11:27 Feeding the piggies Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300002 Artist: http://incompetech.com/ Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.