a WHAT? A Bleu d'Armand, which is French for something like "Herman's blue". It's a sort of TOOKAS (The Original Officially Known As Stilton), but since that has a POD I can't called it by that name. Officially.
For the make I used just over 6 gallons of fresh raw and still warm milk, fresh from the cow, with a fat percentage of 4.5% according to the farmer.
I followed LinuxBoy's recipe on wacheese.com and used a culture that has 2/3 Lactococcus Cremoris and Lactococcus Lactis and 1/3 aroma forming cultures Lactococcus Diacetilactis and Leuconostoc Cremoris. For the PR I used Sigma 17 which is adviced by my supplier for less sharp results like in Fourme d'Ambert.
I started early which resulted that around 8PM I was able to mill the curd and fill the mould.
The mould I'm using is 16cm in diameter and 26 cm high and was completely filled at first.
I must say, it's quite an adventure to flip something like that... But I managed and have been flipping the whole night.
Today also several times and from tomorrow on twice a day. Top and bottom are nicely formed, but I've got some curd in the fridge for when I am going to smoothen the outside Tuesday night. The bit of whey that's still dripping down is smelling nice and buttery.
Tuesday I will make pictures. I still don't know if I'm going to allow the rind to develop like a TOOKAS of that I give it a more Booferish treat like he does with his Fourme d'Ambert....