Bailey Mountain Tomme
Fresh, clean milk is a necessity for any cheese. We gently fill the vat with up to 211 gallons of milk. Using our solar hot water system, the milk is gently heated and and stirred until the desired temperature is reached. Then live, active culture is added to enhance flavor and develop the necessary acidity. Once the acidity and flavor have arrived at the right point, stirring is stopped and vegetarian rennet is added to coagulate the milk.