Author Topic: 1st Fourme d'Ambert  (Read 227 times)

Offline Matthewcraig

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1st Fourme d'Ambert
« on: April 16, 2014, 05:44:30 AM »
i have just made my first Fourme d'Ambert i don’t really know why in all the years of cheese making i haven’t made this cheese, as it is a very simple recipe (probably should of made one of these before my Stilton makes but oh well) the recipe i used was on kirkbybils post here: http://cheeseforum.org/forum/index.php/topic,12164.0.html
the picture attached are off the milk resting stages and after the 12 hour brine session, sadly i did not get any of the cut curd or of the pressing as the camera battery’s went. i am also using my homemade sourdough PR in this recipe so hopefully it blooms as expected; i will post more pictures once i see any mould growth or something goes very wrong  ;).
If cheese was as easy as boiling an egg 8)

Offline GlabrousD

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Re: 1st Fourme d'Ambert
« Reply #1 on: April 17, 2014, 05:31:46 AM »
Hiya Matthew I used the same recipe and didn't drain the curds well enough. Your cheeses look miles beter than my efforts :)

Cheers, GD.

Offline Matthewcraig

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Re: 1st Fourme d'Ambert
« Reply #2 on: April 17, 2014, 06:39:03 AM »
thank you very much i don’t think i drained mine very well either they are very moist so i constantly have to keep wiping the moisture off.
If cheese was as easy as boiling an egg 8)