Author Topic: Fourme d'Ambert, First Make  (Read 3353 times)

Offline bbracken677

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Re: Fourme d'Ambert, First Make
« Reply #15 on: November 30, 2012, 11:40:54 AM »
Caerphilly is a recipe I was looking at and considering earlier today lol...must mean something!


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Offline H-K-J

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Re: Fourme d'Ambert, First Make
« Reply #16 on: November 30, 2012, 11:57:12 AM »
Yup Just looked at my recipe's and that one talkin a little louder ;)
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Offline mightyMouse.tar.gz

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Re: Fourme d'Ambert, First Make
« Reply #17 on: November 30, 2012, 02:52:42 PM »
Just got a shiney new pack of meso culture in. I am planning on making some Jack cheese.
// bad cheese exception handling
try { Cheese myCheese = new Gouda(); } catch (NastyCheeseException e) { throw new CultureContaminationException(); }

Offline Al Lewis

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Re: Fourme d'Ambert, First Make
« Reply #18 on: November 30, 2012, 04:11:48 PM »
Wouldn't mind trying a caerphilly myself but I'm going to have to make room first. :(

Offline H-K-J

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Re: Fourme d'Ambert, First Make
« Reply #19 on: November 30, 2012, 06:34:56 PM »
Yup tomorrow is the day 5 gallons of milk ready to go ^-^
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Offline Tiarella

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Re: Fourme d'Ambert, First Make
« Reply #20 on: November 30, 2012, 06:49:18 PM »
Gotta tell you that I'm loving eating the Caerphilly that I aged for a few weeks and then smeared with a smoked paprika olive oil paste and aged a few more weeks.  it's good and I'll do it again!!!

Offline Al Lewis

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Re: Fourme d'Ambert, First Make
« Reply #21 on: November 30, 2012, 07:38:46 PM »
Tiarella  Do you think a coating of olive oil with crushed garlic and italian seasoning would work?

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Re: Fourme d'Ambert, First Make
« Reply #22 on: November 30, 2012, 09:46:09 PM »
You would have to be careful with fresh garlic. You may add unknown beasties.
If you roasted the garlic first it would be fine.
-Bill
One day I will add something here...

Offline Al Lewis

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Re: Fourme d'Ambert, First Make
« Reply #23 on: December 01, 2012, 10:28:24 AM »
I wouldn't be putting the garlic into the cheese, I read it has to be roasted for that, but on it as an oil paste.  Roasting wouldn't be a problem though.

Offline Tomer1

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Re: Fourme d'Ambert, First Make
« Reply #24 on: March 14, 2013, 02:12:55 PM »
Using Raw milk/
I didnt make enough prestarter , was aiming for 1% and got only about 0.7% and after an hour into stirring im still at 6.4.  Im stirring less frequently and let it go longer but for thos who see this.  learn from errors. :)
I guess this is gone steal a further hour of sleep from me :)


Edit:

9 hours later and pH is still not there.  4.9 on the stilton and 4.83 on the dambert.  warmed up the pot a bit (got some whey at the bottom) to speed up acidification.
« Last Edit: March 15, 2013, 02:13:15 AM by Tomer1 »
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Offline Tomer1

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Re: Fourme d'Ambert, First Make
« Reply #25 on: March 14, 2013, 05:18:12 PM »
Well the cheese is now being pressed for the night. I calculated pressure for 15cm mould to be about 10kg if anyone wonders.
I made 3 petit damberts (400 gr) and 1 tall one which is about 900 gram. 
I also made stilton from the same batch, ladled curds into a staining bag before cutting the dambert curds. seems to have worked well.

I hope I wake up to great smelling cheese , last time I made raw milk tomme and it turned yeasty and bloated the next morning (likely poor sanitation on my behalf).
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Offline bbracken677

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Re: Fourme d'Ambert, First Make
« Reply #26 on: March 14, 2013, 05:23:31 PM »
I love the smell of cheese in the morning....

It smells like....victory!


 >:D

Offline Tomer1

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Re: Fourme d'Ambert, First Make
« Reply #27 on: March 14, 2013, 05:43:07 PM »
Thanks by the way for the recipe, its very detailed (pH markers and all).
My milk was 6.50 (It was 17:00 and the milk was from the afternoon milking).  so... what could this mean?  I cant imagine it already started acidifying.  Pav noted 6.6 and you pointed 6.7 for inital pH. 
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Offline Tiarella

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Re: Fourme d'Ambert, First Make
« Reply #28 on: March 14, 2013, 06:21:17 PM »
Tiarella  Do you think a coating of olive oil with crushed garlic and italian seasoning would work?

SO sorry, Al!  I missed seeing this question.  I think it would surely work with dried crushed or flaked garlic and I think it'd be a worthy experiment to use fresh garlic.  Let me know of you do it and keep us posted on it's outcome.  The Italian seasoning would be just like any herbs they roll cheeses in....although different I guess if you use olive oil.  I think you should try it.  maybe either grinding/milling the herbs to a powder or adding a powdered seasoning to make it easier to create a paste with the olive oil.  it's tricky.....you don't want a paste layer that's thick enough to worry about chunks falling, cracking,etc. And you'll want to handle the moisture issue carefully.  With a smooth paprika/oil rind I could dab at it if needed without damaging it.

Offline shotski

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Re: Fourme d'Ambert, First Make
« Reply #29 on: March 14, 2013, 10:10:24 PM »
I love the smell of cheese in the morning....

It smells like....victory!


 >:D

You are scaring me!!!!  :D