Edited August 3rd: I decided to localize the name of this make. My village of Parkland translates to "espaces mpl verts" ===================================================================================
I finally got back to this style after three years. My two earlier efforts were interesting.
This follows the basic recipe in
Fourme d’Amberg #2 with minor changes: milk was 3 gallons, no LM057, 1/16 tsp dry calf rennet, 1/4 tsp PRB18 (2011), 1/16 tsp PLA, and brining time was 10 hours.
The PR has a
best by date of 2011...hopefully, it will proceed without problems. This cheese should be ready sometime in October.
It's in the cave now inside its minicave. It's pretty lonely in there...no other cheeses around.
-Boofer-