This is my 6th cheese, but this is the first I have posted here.
Fourme d'Ambert is a lightly pressed blue cheese that seemed like a good place to start. The other blues seem quite a bit more complicated. The recipe is from 200 Easy Homemade Cheese Recipes, which I highly recommend. The other reason I like this recipe is that it is traditionally made in a 4" mold, which is all I have at the moment.
I don't have any pictures right out of the press, but here it is at 2 weeks. Should be ready to eat at Thanksgiving. I make small 2 gallon batches, so this is a 2 pound cheese from a 4" mold. It's about 4" tall.