Author Topic: My Fourme d'Ambert first attempt  (Read 531 times)

Offline OzzieCheese

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Re: My Fourme d'Ambert first attempt
« Reply #15 on: April 13, 2017, 10:02:58 PM »
The Blue strain I get is usually pretty virulent but, I will wait it out and see what happens.   I think that next time I'll salt it when I remove them from the moulds.  Or internally salt like a Stilton.

But I'll wait for now.

Mal
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Offline Gregore

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Re: My Fourme d'Ambert first attempt
« Reply #16 on: April 14, 2017, 12:55:51 AM »
Yah, like I am going to give the great Mal cheese making advice .

The only thing I have to say is blue will always bloom and given a chance will win every race against every other culture .

Offline OzzieCheese

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Re: My Fourme d'Ambert first attempt
« Reply #17 on: April 15, 2017, 09:44:52 PM »
Hey Gregore, I'm hardly an expert but I'm smiling that you think so.  Maybe I've made more mistakes than most.   Well, as you did state "Blues will win every race"... You are correct as there are finally tiny little pockets of blue appearing after 8 days.  I'm thinking that I'm still going to end up with 'a' cheese, just not 'the' cheese I was hoping for.
If there was no growth soon it was going into the bin and start again but, now, I don't have to.

Thanks for the advice and encouragement. 

Mal
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Offline Al Lewis

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Re: My Fourme d'Ambert first attempt
« Reply #18 on: April 16, 2017, 12:48:55 PM »
A cheese for your cheese!  Patience will win out every time! ;)
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Online DoctorCheese

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Re: My Fourme d'Ambert first attempt
« Reply #19 on: April 16, 2017, 02:29:45 PM »
Pix or it didn't happen
I am a cheese loving college student headed towards a PhD in Psychology working with what I have to produce some yummy morsels. Advice is always welcome!

Offline OzzieCheese

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Re: My Fourme d'Ambert first attempt
« Reply #20 on: April 16, 2017, 07:25:44 PM »
Oh alright.  First blue appearances both top and bottom.  Time to pierce.

The too dry a rind has limited the blue externally and so I'm piercing them now and when they get a little further advanced in a couple of weeks I'll Cheese foil wrap them. 

Yes... pics as well 

Mal
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Offline Al Lewis

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Re: My Fourme d'Ambert first attempt
« Reply #21 on: April 18, 2017, 07:30:45 AM »
Looking good!! ;D
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Offline OzzieCheese

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Re: My Fourme d'Ambert first attempt
« Reply #22 on: April 20, 2017, 08:02:52 PM »
It is nearly 2 weeks now since the make and I'm seeing a darker shadow just under the harder rind.  It almost looks like the rind was way too dry for the PC to start but just under the surface - in the little caves inside - there is a better environment.  I'll add photos this evening but it does look like something happening. My concern now is whether or not the Brining was sufficient to get some salt into the cheese.  It's very interesting either way.

Mal
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Offline Gregore

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Re: My Fourme d'Ambert first attempt
« Reply #23 on: April 21, 2017, 12:17:56 AM »
Yes they look a little dry on the outside , but the piercer pulled out curd , so I suspect the inside is moist enough as a dry inside would not come out so readily .

Nothing wrong with upping the humidity a little

Offline OzzieCheese

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Re: My Fourme d'Ambert first attempt
« Reply #24 on: April 21, 2017, 08:10:12 PM »
Hi Gregore,  Yep I've taken your advice and increased it to 90-95%. I've also made the decision to foil wrap them both in an attempt to create a slightly more favourable environment for the next 3 months.  The foil has cheese paper on the inside and foil on the outside - including micro-holes for any gas exchange an oxygen for the blue while keeping as much moisture as possible within the cheese.

The photos show the slight increase in Blue activity in the crevasses but almost nothing on the rind extremities.

 
 
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