Author Topic: Fourme d'Ambert  (Read 402 times)

Online AnnDee

  • Old Cheese
  • *****
  • Location: Indonesia
  • Posts: 564
  • Cheeses: 93
  • Default personal text
Fourme d'Ambert
« on: July 13, 2017, 12:21:12 PM »
I think this might be my favourite blue cheese, creamy and gooey with a nice mustiness. Few years ago I wouldn't even go close to a blue cheese.
I used mashup of 200 easy cheese and Jim Wallace's recipe, I up the salt content a little, I brined instead of dry salt and pierced it twice to ensure blueing inside.
Ann

Offline NW Fromager

  • Medium Cheese
  • ***
  • Location: Seattle, WA
  • Posts: 60
  • Cheeses: 1
  • Not even Wensleydale?
Re: Fourme d'Ambert
« Reply #1 on: July 13, 2017, 03:28:07 PM »
That's gorgeous!
“Poets have been mysteriously silent on the subject of cheese.”
~ G.K. Chesterton

Offline awakephd

  • Old Cheese
  • *****
  • Location: North Carolina
  • Posts: 1,877
  • Cheeses: 183
  • compounding the benefits of a free press
Re: Fourme d'Ambert
« Reply #2 on: July 13, 2017, 04:11:40 PM »
Beautiful! AC4U.
-- Andy

Offline Col68

  • Mature Cheese
  • ****
  • Location: French
  • Posts: 103
  • Cheeses: 19
Re: Fourme d'Ambert
« Reply #3 on: July 14, 2017, 06:16:19 PM »
Hello Anne, what a beautiful cheese, what art, a cheese for this beautiful sharing, thank you.

Let us take care of nature and nature will take care of us

Offline Duntov

  • Mature Cheese
  • ****
  • Location: Merritt Island, Florida USA
  • Posts: 388
  • Cheeses: 79
  • My real name is John!
Re: Fourme d'Ambert
« Reply #4 on: July 14, 2017, 07:04:34 PM »
Looks great Ann!  The paste looks devine and overall similar to a Cambozola.  Have a cheese on me!
The Rinds, they are a changin. 
- John

Offline Nosybear

  • New Cheese
  • *
  • Location: United States
  • Posts: 4
  • Cheeses: 0
  • Default personal text
Re: Fourme d'Ambert
« Reply #5 on: July 14, 2017, 09:31:01 PM »
I've been nibbling some store-bought forme d'Ambert.  It's my next cheese.  Yummy stuff!

Offline OzzieCheese

  • Old Cheese
  • *****
  • Location: Australia
  • Posts: 1,300
  • Cheeses: 146
  • Sun-Grass-Cow-Milk-Cheese-Happiness
Re: Fourme d'Ambert
« Reply #6 on: July 15, 2017, 04:32:49 PM »
Hi Ann,
I too found that Jim's Make needed a bit of tweaking. Especially in the salt area.  Thanks for the confirmation.  A cheese from me !!

-- Mal
Usually if one person asks a question then 10 are waiting for the answer - Please ask !

Offline Raw Prawn

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 644
  • Cheeses: 91
  • Default personal text
Re: Fourme d'Ambert
« Reply #7 on: July 15, 2017, 06:00:10 PM »
What a fabulous looking blue!
A cheese from me too.
- Andrew

Online AnnDee

  • Old Cheese
  • *****
  • Location: Indonesia
  • Posts: 564
  • Cheeses: 93
  • Default personal text
Re: Fourme d'Ambert
« Reply #8 on: July 16, 2017, 11:30:30 AM »
Thank you all!
I can't believe how much I love eating this cheese now! I always thought I am not a blue cheese person.

Mal, yes I always add more salt or brine longer everytime I use Jim's recipe, I suppose I like my cheese salty.
Ann

Offline smcaro

  • Medium Cheese
  • ***
  • Location: Hong Kong
  • Posts: 61
  • Cheeses: 8
  • Default personal text
Re: Fourme d'Ambert
« Reply #9 on: July 17, 2017, 02:03:06 PM »
AC4U wonderful looking >:D >:D

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,830
  • Cheeses: 309
  • Contemplating cheese
Re: Fourme d'Ambert
« Reply #10 on: July 17, 2017, 05:45:44 PM »
Another excellent cheese presentation. Nice clear pics.
Interesting form factor...typically Fourme d'Ambert is a taller cylindrical cheese rather than a flatter wheel. I imagine the thinner profile helped the bluing as there was a shorter path for the PR to get air.

Great job, Ann! Have a cheese.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Online AnnDee

  • Old Cheese
  • *****
  • Location: Indonesia
  • Posts: 564
  • Cheeses: 93
  • Default personal text
Re: Fourme d'Ambert
« Reply #11 on: July 17, 2017, 08:14:23 PM »
Another excellent cheese presentation. Nice clear pics.
Interesting form factor...typically Fourme d'Ambert is a taller cylindrical cheese rather than a flatter wheel. I imagine the thinner profile helped the bluing as there was a shorter path for the PR to get air.

Great job, Ann! Have a cheese.

-Boofer-


Thanks Boofer, I was trying to mimic the gooeyness from this post here but I want it all over the cheese. I suspected because of the form too, taller cheese takes longer to ripen.  ;D

typically Fourme d'Ambert is a taller cylindrical cheese rather than a flatter wheel. I imagine the thinner profile helped the bluing as there was a shorter path for the PR to get air.



Now that you put it that way, it makes more sense.
« Last Edit: July 17, 2017, 11:43:10 PM by AnnDee »
Ann

Offline smcaro

  • Medium Cheese
  • ***
  • Location: Hong Kong
  • Posts: 61
  • Cheeses: 8
  • Default personal text
Re: Fourme d'Ambert
« Reply #12 on: September 12, 2017, 11:10:24 AM »
AC4U-

I think I will try this one soon...

Offline nccheesemike

  • Mature Cheese
  • ****
  • Location: Raleigh, NC
  • Posts: 119
  • Cheeses: 25
  • Default personal text
Re: Fourme d'Ambert
« Reply #13 on: September 12, 2017, 08:09:46 PM »
Beautiful cheese!! Well done AC4U

Mike

Online Rain Frances

  • Mature Cheese
  • ****
  • Location: Canada
  • Posts: 111
  • Cheeses: 6
    • Rainy Day Cheese Making
Re: Fourme d'Ambert
« Reply #14 on: September 13, 2017, 01:39:17 PM »
That is a gorgeous cheese! Congratulations!