Author Topic: First Blue - Fourme d'Ambert - Advice please  (Read 846 times)

Offline Kirkbybil

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First Blue - Fourme d'Ambert - Advice please
« on: April 19, 2013, 01:48:57 PM »

I made my first blue, a Fourme d'Ambert on 24th March so four weeks old in two days time.  The recipe said - 'After 2 weeks, a bluish moldy crust will begin to form. Continue to ripen for 1 month, at which time it’s ready to eat. Wrap it and store it in the fridge.'

Does this mean another month AFTER the two weeks or one month in total - in which case it's ready in two days time!!??

Here's some pictures.  I have no idea what it should look like - , are the dark patches and white rings okay?
If I touch it with my fingers I end up with blue mouldy powder on them, is this normal and, if so, is there anything I need to do before I eat it?

Any advice gratefully appreciated......

« Last Edit: April 19, 2013, 05:40:25 PM by Kirkbybil »