Author Topic: Fourme d'Ambert - Doin' it again  (Read 1551 times)

Offline OzzieCheese

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Fourme d'Ambert - Doin' it again
« on: April 22, 2017, 01:24:00 AM »
Not sure that this will be any better as I've no idea how the first ones are going internally but, I feel that there are some changes necessary. But, making changes without reason is a bit silly. So, here are the following changes.

1. The Curds needs to be drier before hooping them.  I'm aiming for a taller overall form shape. I will leave them in the forms, in the normal Temp. for a day longer - this will help in retaining moisture during this stage while allowing acidification to continue.
2. Changing the salting regime to incorporate salt while the outside is still moist.
3. Moving into the 90-95% RH 'Cave' from the beginning and salting again the following day.

I think these changes will allow more salt for the internal of the cheese while still controlling the blue on the outside. 

So here I start again...

Mal
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Offline OzzieCheese

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Re: Fourme d'Ambert - Doin' it again
« Reply #1 on: April 22, 2017, 05:46:55 AM »
The following images are of the curds progression from first stirring to the hand stirring just before placing in the form. 

1. After 10 minutes
2. After 20 minutes
3. 15-20% Whey remove and 20 minutes after that.
4. Just finished curds
5. same
6. Texture of initial hand stirring.
7. after 30 minutes
8. After 40 minutes and ready for hooping.
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Offline OzzieCheese

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Re: Fourme d'Ambert - Doin' it again
« Reply #2 on: April 22, 2017, 06:57:51 AM »
The hooping I'm trying to just use 1 mold and given that the curds will sink into the form over time, I improvised a funnel to help take the excess.
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Offline OzzieCheese

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Re: Fourme d'Ambert - Doin' it again
« Reply #3 on: April 22, 2017, 07:04:04 AM »
Into the hoops it goes - BTW the pH was 5.96 at this stage.

The last two are my attempt to get all the curds into the one mold.  The last one is after approx. 1 hour.  I've lightly pressed using a glass of water and then 2 glasses of water to ease the curds into the mold.
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Offline Al Lewis

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Re: Fourme d'Ambert - Doin' it again
« Reply #4 on: April 22, 2017, 02:47:10 PM »
Looking good!  I'll be very interested to see the differences in the final product.
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Offline OzzieCheese

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Re: Fourme d'Ambert - Doin' it again
« Reply #5 on: April 23, 2017, 01:48:45 AM »
Hi Al,

There distinct differences already. The curds are firmer but still have a nice column after letting rest overnight.  the cheese came out at 1480 grams (bit over 3lbs) so using Jims salting figures 4% comes out to 60 grams (59.2) so I've salted with 30 and I'll do another 30 tomorrow.  It's a better shape.

I'm hoping for a better blues progression this time as well.  Its really good to be back into the curds again..

-- Mal
 
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Re: Fourme d'Ambert - Doin' it again
« Reply #6 on: April 23, 2017, 07:34:38 AM »
OoooOO.
It looks lovely but precarious !
What are your mould dimensions? 

Offline Boofer

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Re: Fourme d'Ambert - Doin' it again
« Reply #7 on: April 23, 2017, 01:58:16 PM »
Sweet job showing the curds firming up.

Looks like this cheese style has got you right where it wants you. ;)

Looking forward to the progression.

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Offline Al Lewis

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Re: Fourme d'Ambert - Doin' it again
« Reply #8 on: April 23, 2017, 06:07:07 PM »
Letting the curds rest overnight is the same process used by professional Stilton producers however I've never done it that way.  Perhaps I should in the future.
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Offline OzzieCheese

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Re: Fourme d'Ambert - Doin' it again
« Reply #9 on: April 24, 2017, 07:21:53 AM »
The form I use is 14 cm high and inside 12cm Dia.  The milk volume was 10 litres + 370 mls Cream. 

The original make notes from Jim said to leave it overnight and then air dry for three days - this I think is an error.  After a day and a half days the first one I did was too dry to use the dry salting and I had to resort to brining. This one was salted immediately and then left for a day and salted again. 1/2 and 1/2

I'll post pics tomorrow.

-- Mal
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Offline OzzieCheese

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Re: Fourme d'Ambert - Doin' it again
« Reply #10 on: May 28, 2017, 02:51:35 AM »
After a month and again a very slow blue development I can report that this one appears to be progressing.  The outside is very actively covered in PC and very firm So I'm probably going to predict this one as well might be a bit of a flop as well.  This cheese has been in a 85-90% RH environment for 4 weeks now.

Fingers crossed.

-- Mal
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