Attempting Fourme d'Ambert #4

[Boofer]

This has been an interesting cheese style in my previous effort. Lightly blue and creamy....

A little bit less milk was available for this make, so I added some fresh P&H 2% to raise the volume.

1 1/2 gallons Twin Brook whole creamline milk
1/2 gallon Dairygold P&H 2% milk
1/2 pint whipping cream
1/4 tsp Kazu
1/4 tsp CACL2, in 1/4 cup cold distilled water
1/16 tsp PLA
1/4 tsp liquid PRB18
1/16 tsp dry calf rennet, dissolved in 1/4 cup cold distilled water

Cultures were added to cold milk, which was raised to 90F.

All went well, but it appeared that the curd wasn't as well formed as previous use of creamline milk. The bit of P&H milk tried to hijack/corrupt the curd formation. I had to be extra careful when stirring the curd that I didn't shatter them.

-Boofer-

[scasnerkay]

I have the exact same form and have not yet used it! Did you make the followers and screens from something else?

[Boofer]

Screens turned out not to be needed as the followers at each end provided good support.

I bought a small plastic cutting board and cut the followers from it. First time use and I'm pleased with their performance. 

-Boofer-

[Al Lewis]

Looking great Boofer!!   AC4U for your home made followers and a great result!!

[H-K-J]

Boofer, you one busy man
Have another cheese buddy

[Boofer]

Thanks for the cheeses, guys. Just doing a little restocking.

-Boofer-

[Boofer]

This cheese is on track. A little blue is showing. I've been wiping it down every other day with a light brine so there is a little Geo and linens protecting the rind. The brining also built in some rind protection.

I'll pierce it after a little more blue development. The cheese is in its minicave with high humidity (90%+).

-Boofer-

[Boofer]

While airing out the cheese this morning, I decided to pierce it.

Nice & creamy where the knitting needle came out. The holes pretty much closed up immediately. I'll repierce in another two weeks. This should be a lightly blued cheese.

-Boofer-

[Boofer]

I repierced the cheese on Friday. There's a little blue showing on the flat ends...less on the sides because of the brining. Looks to be on-track.

-Boofer-

[Al Lewis]

We must have pictures!!  LOL

[Boofer]

Not much to see...the blue is developing and the sides of the cheese are starting to "give" nicely when pressed lightly.

For those accustomed to seeing their blue cheeses wearing a blue covering all over, this may be a bit of a surprise. The blues are kept at bay because of the brining. Meanwhile, the inner paste develops bluing when the cheese is taken out for its morning "airing".

An earlier effort that was cut at about the 6-week mark. That would make this eligible in two weeks. I'll see if it's ready then...may have to trier it.

-Boofer-

[awakephd]

What a beautiful cheese. I'll add this to my list of "need to makes" -- and meanwhile, have another cheese on me.

[Boofer]

Thanks for the cheese, Andy.

I like this style because it remains fairly pristine on the outside while the inside does it's thing.

-Boofer-

[Al Lewis]

What a great concept.  I take it cross contamination of the blue isn't an issue then?

[Boofer]

Currently I'm servicing four of my cheeses. Two are washed rind, one is gc/pc, and the fourth is blue. I take them all out of the caves in the morning to mist (where appropriate) and air out for 30 minutes. I'm using gloves to rinse and provide isolation when moving between one of the three rind treatments.

So far I haven't had any problems with cross contamination...fingers crossed.

-Boofer-