Author Topic: Fourme d'Ambert  (Read 234 times)

Online AnnDee

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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

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Re: Fourme d'Ambert
« Reply #1 on: July 13, 2017, 03:28:07 PM »
That's gorgeous!
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Offline awakephd

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Re: Fourme d'Ambert
« Reply #2 on: July 13, 2017, 04:11:40 PM »
Beautiful! AC4U.
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Offline Col68

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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.


Offline Duntov

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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!
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Offline Nosybear

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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

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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 !!

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Offline Raw Prawn

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Re: Fourme d'Ambert
« Reply #7 on: July 15, 2017, 06:00:10 PM »
What a fabulous looking blue!
A cheese from me too.
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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

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Re: Fourme d'Ambert
« Reply #9 on: July 17, 2017, 02:03:06 PM »
AC4U wonderful looking >:D >:D

Offline Boofer

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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.

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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