Author Topic: Fourme d'Ambert style cheese, 1st attempt at cheese ever (Read 8494 times)

Honey Badger · « **Reply #45 on:** November 10, 2016, 11:09:53 AM »

Last few days I've been airing them for about an hour every evening. Gosh, they do smell fantastic.

Does anybody know how would I know when they are ready to cut and taste? I'm quite impatient now, it's been almost 4 weeks since conception and the blue mould seems to have establish itself nicely. All I want is a little taste, then I'll vac-bag the pieces and can leave it for as long as it takes. I just need to see the inside.

This waiting is killing me.

Frodage3 · « **Reply #46 on:** November 11, 2016, 01:25:52 AM »

Quote from: Gregore on November 06, 2016, 06:18:02 AM

One thing I can tell you is that we ALL have had exactly the same thoughts

I, for one, have had those same thoughts. On day 1, I sampled just a tiny bit. When I woke on day 2, I sampled a bit more. Ascending doses. I'm still here. Hope that helps!

Gregore · « **Reply #47 on:** November 11, 2016, 04:43:12 AM »

You have 2 cheeses both close in size you could always cut 1 and save the other .

Dam the waiting is even getting hard for me.

Honey Badger · « **Reply #48 on:** November 11, 2016, 09:04:55 AM »

Quote from: Gregore on November 11, 2016, 04:43:12 AM

You have 2 cheeses both close in size you could always cut 1 and save the other .

Dam the waiting is even getting hard for me.

This is all I needed, thank you Gregore!

I'll go to the specialist cheese shop to see if they have any FdA so I have something to compare my cheese with. I'll let you know what happens next.

Honey Badger · « **Reply #49 on:** November 11, 2016, 05:14:33 PM »

Just got a nice chunk of original FdA cheese to compare.

Tonight tasting with a nice glass (or 6) of wine.

Danbo · « **Reply #50 on:** November 11, 2016, 05:51:09 PM »

Looking forward to some pictures and a taste report...

Honey Badger · « **Reply #51 on:** November 12, 2016, 01:48:22 AM »

Little too young but very tasty little cheese. Really proud of my first endevour.

Thank you all for your advice and support.

Boofer · « **Reply #52 on:** November 12, 2016, 03:21:45 AM »

Kudos to you, Badger. Have a cheese.

-Boofer-

Gregore · « **Reply #53 on:** November 12, 2016, 04:42:44 AM »

It will get easier to wait as you acquire more cheeses , that is assuming you do not eat them faster than you make them.

Honey Badger · « **Reply #54 on:** November 12, 2016, 10:07:24 AM »

Thanks for the cheeses guys.

Yes, it will be easier from now. I had an itch that is now scratched and will let the other cheese ripen properly. I'll give it as long as it takes.

Danbo · « **Reply #55 on:** November 12, 2016, 03:27:38 PM »

And this is your first cheese ever???

Amazing!!!

Looks good - can almost taste it...

Here - have a cheese from me.

Danbo

Al Lewis · « **Reply #56 on:** November 12, 2016, 03:32:15 PM »

Great job!! Have another cheese on me!!

awakephd · « **Reply #57 on:** November 12, 2016, 07:37:21 PM »

A cheese for you from me as well!

Honey Badger · « **Reply #58 on:** November 30, 2016, 03:35:17 PM »

This is at about 6 1/2 weeks.

Very hard to touch, is that normal? How would I know when is ready? Should it be softer to touch? It does smell great tho.

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